Bond Bites

Teriyaki Smoked Salmon

Print Recipe
Course: Game & Fish
Ingredients Method Notes

Ingredients
  

  • 4 Quarts Water Total Volume (use 1.5 Quart for hot brine and chill with the 2.5 quarts)
  • 1 Cup Brown Sugar
  • .5 Cup Salt
  • .75 Cup Soy Sauce
  • .25 Cup Rice Vinegar
  • .25 Cup Ginger Chopped
  • .25 Cup Onion Diced Fine
  • .25 Cup garlic Smashed Cloves
  • 1 tbsp Black Pepper Ground
  • 1 tsp Red Pepper Flakes

Method
 

  1. Bring 1.5 quarts of the water to a simmer with all the brine ingredients (brown sugar, salt, soy sauce, rice vinegar, ginger, onion, garlic, black pepper, red pepper flakes).
  2. Chill the hot brine with the remaining 2.5 quarts of ice water.
  3. Add the salmon and brine 24 hours.
  4. Smoke 2 hours, or until cooked through.
  5. Vacuum seal and freeze — keeps a year with good flavor. Works for salmon and tuna; skin-on salmon fillets and albacore tuna cut into 3/4–1 inch steaks both do well with the 24-hour brine.

Notes

Bring 1.5 Quarts of water with ingredients to simmer. Chill with 2.5 Quarts of ice water. Add Salmon and brine for 24 hrs. Smoked salmon for 2 hours or until cooked. Vacuum seal and freeze. This will store for a year with good flavor.
This recipe will work for Salmon and Tuna. Salmon Fillets with skin on and Albacore Tuna cut in 3/4 to 1 inch steak work well with a 24 hrs brine.