Smoked Garlic Salmon

By gregofla

Ingredients

• 2-3 lb uncooked salmon filet with skin on
• 32 oz. Kikkoman Soy Sauce
• 38 Oz Yoshida's Original Gourmet Sauce
• 32 oz. Spice World minced garlic
• 1 bag (180 cu. in.) hickory smoke chips
• 1 bag mesquite charcoal
• 1 water squirt bottle
• lemon pepper
• seasoned salt

Details

Servings 1
Adapted from springpad.com

Preparation

Step 1

The night before smoking, pour entire bag of smoke ships in a bucket of water.

Rinse salmon completely and place in full-size aluminum roasting pan 4 in. by 10 in. by 18 in. skin side down

Season slightly with lemon pepper and seasoned salt

Place minced garlic on top of salmon, spread evenly over entire top of fish with large spoon

Flip salmon over in pan and cover entirely with Yoshida Sauce and 1/2 soy sauce.

Cover with foil and refrigerate overnight.

Smoking Day

Light 1 charcoal chimney of mesquite charcoal, when ready place in one side of barbeque. Strain and retain garlic from marinade, then discard marinade. Place salmon, skin side down on opposite side of coals. Spoon on retained garlic over entire fish as before. Place one handful of soaked smoke chips on coals. When smoking begins, be careful not to allow flames or too much fire. Keep temperature about 200-250 degrees. You don't need a lot of heat. Squirt out fire with water bottle if needed.

In a fresh bowl, blend 3 cups Yoshida and 3 cups soy sauce. This mixture is to be drizzled on approximately every 15 minutes. About the same as a new handful of smoke chips. This should smoke for at least 2 hours (2 to 3 is fine). The fish will turn dark from the sugar in the Yoshida Sauce, but it doesn't mean it is burning or dry. Continue to add chips and/or coals as needed. Keep continuous smoke while drizzling on soy/Yoshida mixture without knocking off the garlic.

You can't burn it if you watch. Pull off barbeque at the 3-hour point. Let cool slightly and serve with crackers and cream cheese.