How to smoke a salmon fillet could not be easier with this recipe. Moist and tender with a wonderful smokey flavour. The asian marinade and glaze give the salmon a wonderful sweet asian flavour.
Prep Time: 3 hourshours
Cook Time: 3 hourshours
Total Time: 6 hourshours
Servings: 4people
Ingredients
1salmon fillet, about 1 1/2 pounds
1/2cuphoisin sauce
2/3cuporange juice
1/2cuphoney
1 1/2tbspSriracha sauce
2tbspsesame oil
1tspgarlic powder
1tbspsesame seeds, toasted
Instructions
Make the marinade by mixing together the hoisin sauce, orange juice, honey, sriracha sauce, sesame oil and garlic powder together in a small bowl. Measure out 1/2 cup of the marinade and set aside. Place the salmon in a flat dish and pour the remaining marinade over the salmon. Flip the salmon a couple times to ensure that all the salmon is coated in the marinade. Cover with plastic wrap and place in the fridge for 3-4 hours. Flip the salmon every hour.
Set the smoker to 250F using apple, cherry, alder or maple wood chips
Smoke the fish for around 3 hours or until the internal temperature of the fish reaches 145F.
During the smoking time, pour the 1/2 cup of reserved marinade in a small saucepan. Let it come to a low boil and let it reduce until it thickens and turns into a nice glaze. This takes about 10-15 minutes or so. Remove from heat.
Once the salmon has finished smoking, place it on a serving platter. Brush with the glaze. Sprinkle with toasted sesame seeds. Serve.