Smoked Teriyaki 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 teaspoon Sesame oil(optional)
• 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, ginger, and sesame oil; bring to a gentle simmer over medium heat, stirring until the sugar dissolves, then reduce heat and simmer 5 minutes until slightly thickened.

2. 2

   Pat salmon fillets dry, place them on a plate, and brush each side generously with the teriyaki glaze; let them marinate for 10 minutes while the smoker preheats to 225°F (107°C).

3. 3

   Arrange the salmon on the smoker rack, skin side down, and smoke for 30‑35 minutes, basting with additional glaze halfway through, until the internal temperature reaches 145°F (63°C) and the fish flakes easily.

4. 4

   Remove salmon from the smoker, let rest 2 minutes, then drizzle any remaining glaze over the top and garnish with sliced green onions and sesame seeds before serving.