A bold combination of real salmon and teriyaki is made tangy, smoked to red-hot perfection, and served with other seafood-based dishes. Soy sauce and sake sometimes work for this, too, while it commonly keeps a smoky aroma with the seafood, real herbs, and spices.
- 10 pounds salmon fillets
- 1 cup chopped or grated ginger, optional
- 1 cup salt, rock or iodized only
- 2 gallons cold water
- 2 pounds dark brown sugar
- 1 bottle dry white wine
- 1 quart teriyaki sauce
- 6 ounces garlic powder
- 6 ounces onion powder
- 4 ounces pickling spice
- 1 ounce cinnamon
- 1 ounce mace
- 4 tablespoons oregano
- 2 tablespoons basil
- fresh cicely, optional
- Combine all ingredients except salmon, mix thoroughly, and let stand for 1 hour.
- Place the salmon in brine, ensuring that all pieces are covered.
- Refrigerate and soak for 12 hours. Remove from the brine and rinse thoroughly in cold running water.
- Pat the dry with paper towels and air dry in a cool place for at least 1 hour.
- Place the salmon in the smoker and smoke with apple and alder chips (equal amounts of each).
- Distribute on the racks evenly to make sure you get even smoke distribution.
- Smoked salmon requires approximately 1 ½ hour per pound (size of individual piece), depending on cooking temperature and desired dryness. Serve hot and plain over rice, or with any seafood. Garnish with the fresh cicely, if desired.