Snake River Salmon: A Response to Kurt Miller
November 1, 2019
NW Steelheaders Supports Lethal Take of Sea Lions
November 6, 2019

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.