Japanese Smoked Salmon
Wood Pellet Recommendations
1 Tsp Black Pepper
1 Tsp Garlic, Minced
1 Tsp Onion, Salt
1 1/2 Tbsp Rice Vinegar
1 Tsp Sesame Oil
3 Cedar Plank, Untreated
1/3 Cup Olive Oil
1 Tsp Parsley, Minced Fresh
2 Salmon, Fillets (Skin Removed)
1/3 Cup Soy Sauce
Large mixing bowl
Japanese Salmon Marinade
In a bowl, mix the olive oil, rice vinegar, sesame oil, soy sauce, and minced garlic. Add in the salmon fillets and let it marinate for about 30 minutes to an hour.
How Long to Smoke Salmon
At 225°F it should take about 60 minutes for 2, 1 lbs salmon fillets to cook on the grill.
What Type of Wood Pellets are Best for Smoking Fish
We recommend using a hardwood with a lighter flavor such as Fruitwood for a delicate meat like fish. Try using our New England Apple Hardwood Pellets with this recipe to enhance the sweetness of the rice wine vinegar seasoning.
Soak the cedar planks in warm water for an hour or more.
Start your grill on smoke with the lid open until a fire is established in the burn pot (3-7 minutes). Preheat to 225°F. Place the planks on the grate. Once the boards start to smoke and crackle a little, it’s ready for the fish.
Remove the fish from the marinade, season it with the onion powder, parsley and black pepper, then discard the marinade. Place the salmon on the planks and grill until it reaches 140°F internal temperature (start checking temp after the salmon has been on the grill for 30 minutes).
Remove from the grill, let it rest for 10 mins, then serve.
When salmon is fully cooked, the flesh of the fish should be pink, but not translucent.