President's Teriyaki Smoked Salmon Recipe

Recipe by Tom VanderPlaat and Joe Rutledge

Ingredients (for 5-7 pounds of fish filets)

1 ½ Cup Kikkoman Soy Sauce

1 ½ Cup Apple Juice

½ Cup Brown Sugar

½ Cup warm water

½ Tablespoon of Garlic powder

½ Tablespoon of Onion powder

1 Teaspoon of coarse Pepper

Instructions: Blend ingredients in large bowl and place in a plastic tub. Cut fresh fish filets in 1-inch wide strips with skin attached. Place fish in brine and refrigerate for 48 - 72 hours. Mix occasionally. Remove the strips from the brine and place on drying racks for 6 hours until tacky. This drying process will have a strong aroma, so find a place that is well ventilated. As with all smoking of fish, fresh fish makes the best smoked fish.

Smoking Process: Place fish skin side down on racks. Smoke for 6 – 8 hours depending on the temperature outside. I use a little Chief Smoker. Use 1 pan of mesquite wood chips for each 2-hour period. Should use 2-3 pans per batch. I use a Traege, which works incredibly. Check fish for firmness and desired dryness. This recipe is good for Steelhead, Salmon, Sturgeon, and Halibut.