Smoked Teriyaki Glazed Salmon

Ingredients

• 4 pieces Salmon fillets
• 1/4 cup Soy sauce
• 2 tablespoons Brown sugar
• 2 tablespoons Mirin
• 1 tablespoon Rice vinegar
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, grated
• 1 tablespoon Olive oil
• 2 cups Cooked white rice
• 2 tablespoons Green onions, sliced(optional)
• 1 tablespoon Sesame seeds(optional)

Instructions

1. 1

   In a small saucepan combine soy sauce, brown sugar, mirin, rice vinegar, garlic, and ginger; bring to a gentle simmer over medium heat, stirring until sugar dissolves, then reduce heat and simmer 5 minutes until slightly thickened. Remove from heat and let cool slightly.

2. 2

   Pat salmon fillets dry, brush each side with olive oil, then generously coat with half of the teriyaki glaze; reserve the remaining glaze for later.

3. 3

   Preheat a smoker or grill to 225 °F (107 °C) with wood chips for smoking; place salmon on the rack, skin‑side down, and smoke for 12‑15 minutes until the fish is opaque and flakes easily.

4. 4

   During the last 3 minutes of smoking, brush the salmon with the remaining glaze to create a glossy finish.

5. 5

   While the salmon smokes, steam the cooked rice to keep warm.

6. 6

   Serve each salmon fillet over a portion of rice, drizzling any extra glaze from the pan, and garnish with sliced green onions and sesame seeds if desired.