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 Eddie Maurin
Hot Smoked Salmon with Salad of Apples, Dried Cherries, Hazelnuts and Greens and Apple Cider Vinaigrette
Recipe courtesy of Bobby Flay