Teriyaki Salmon

All this sunshine and warm weather has me firing up the smoker at any given opportunity – while we haven’t caught any salmon yet this year, our freezer still has some beautiful fillets in it just begging to be smothered in a homemade teriyaki sauce and smoked to perfection for a delicious spring dinner.

Ingredients

1/2 cup water

1/4 cup brown sugar

1/4 cup low sodium soy sauce

2 tbsp maple syrup

1 tbsp rice vinegar

1 tbsp garlic powder

1/2 tsp ground ginger

1/4 cup cold water

2 tbsp cornstarch

 

1 salmon fillet

Salt and pepper, to taste

How To Make Teriyaki Salmon

Preheat the smoker to 325 degrees Fahrenheit.

 

In small saucepan, mix together the half cup of water, brown sugar, soy sauce, maple syrup, rice vinegar, garlic powder and ginger. On the stovetop over medium-high heat, bring to a boil while stirring occasionally. In a bowl, whisk together cold water and cornstarch. Once sauce has come to a boil, add mixed cornstarch and water into the pot and whisk until thoroughly combined. Turn heat down to low and simmer for five minutes before removing from heat and allowing to cool. Stir occasionally while sauce is simmering.

 

Place salmon fillet skin side down on a baking sheet. Season with salt and pepper. Coat the salmon with teriyaki sauce. Place into the smoker and cook for 20 to 30 minutes or until the salmon flakes apart with a fork (cooking time will vary depending on how thick the salmon fillet is.)

 

Serve immediately!

 

Note: This recipe makes enough sauce for one large fillet of salmon or a couple smaller pieces.