- 2 salmon fillets with skin*
- 1 cup soy sauce
- 1/2 cup olive oil
- 8 to 10 cloves garlic, finely chopped
- 1 (3-inch) piece ginger, finely chopped
- 2 tablespoons white sugar
- 1 lemon, quartered
Wash the salmon fillets thoroughly and place in a pan. In a large bowl, combine soy sauce, olive oil, garlic, ginger, and sugar and mix well. Pour the marinade over the fillets. Refrigerate for 4 to 6 hours.
Preheat a smoker to 250 degrees F with hickory chips.
Place salmon on the smoker. Smoke for 60 to 90 minutes, or until fish flakes nicely.
*Note: If fish is skinless, cook on foil
Serve with freshly squeezed lemon just before serving.
Recipe courtesy of Eddie Maurin
Recipe courtesy of Robin Miller