Smoked Teriyaki Salmon

This salmon recipe started with my sister. Years ago while visiting her in Florida she made a delicious salmon with a teriyaki glaze. I remember my husband went crazy for it. I can't remember exactly how she cooked the salmon but she either grilled or baked it. I wanted something a little different so I decided it would be pretty tasty if I smoked the salmon using my indoor smoker with the teriyaki glaze on top while it smoked.

The salmon turned out wonderfully moist with a sweet/salty taste from the teriyaki. For the teriyaki glaze recipe, see my previous post on 'Steamed Halibut with a Teriyaki Glaze'

Smoked Teriyaki Salmon
1 1/4 pound of fresh salmon
1 tbsp champagne vinegar
1/2 cup of teriyaki glaze
2 green onion sliced thin
1/2 cup of Cherry smoking chips

Marinate the salmon in the vinegar for 15 minutes.

Prepare your smoker. Place the smoking chips in the bottom of the main pan. Cover the small pan that sets into the main pan with tin foil to catch the drippings. Place the rack on top of this pan.

Once the fish has marinated, place the salmon on the rack. Spread the teriyaki glaze over the salmon fillet and sprinkle half of the onion slices over top the fillet. My salmon was quite thick so I covered the smoking pan with a large enough piece of tin foil to ensure that I could get a good seal all the way around so that no smoke would escape. If you have a thinner fillet just slide the lid that came with the smoker over it the way you would normally. Cook on the stovetop on medium heat for about 20 minutes. Again, I had a thick cut fillet. If your fillet is thinner you may want to check on it in 15 minutes. Let sit for a few minutes. Sprinkle the remaining fresh green onion slices over the salmon. Cut the 1 1/4 pound piece into 4 pieces and serve.