I have looked around here and have not seen anything like this here so I thought I'd share. I usually can not eat salmon, too fishy for me. But I really like this the way I fix it and everyone who tries it always asks when I am going to make it again. My version of this Asian influenced recipe is a little different and we'll get to that. But here is the original recipe from the Food Network site:
Original recipe:
Ingredients
2 salmon fillets with skin
Marinade:
1 cup soy sauce
1/4 cup olive oil
8 to 10 cloves garlic, finely chopped
1 (3-inch) piece ginger, finely chopped
1 tablespoons white sugar
1 lemon, quartered
Directions
Rinse 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 200 - 225 degrees F with hickory chips.
Place salmon on the smoker. Smoke for 60 to 90 minutes, or until fish flakes nicely.
Serve with freshly squeezed lemon just before serving.
Cook's Note
If fish is skinless, cook on foil.
Recipe courtesy of Eddie Maurin
http://www.foodnetwork.com/recipes/s...salmon-recipe0
Now, my adaptation:
Salmon - 2 large fillets, skin removed, last time used 8 lbs
I usually double the marinade recipe. I use kikkoman soy but any lightly flavored soy will do. I do not double the soy. Instead I use a cup of white wine with the soy. I usually use a chardonnay or zinfandel. I use more ginger and garlic, like a 2/3 C of ginger to 1/3 C garlic or there abouts. I reserve the olive oil, about 1/4 C oil total and brush it on before hitting the smoker. I zest the lemon and add the zest to the marinade. I make the marinade 2 days before and let it develop it's flavor in the fridge. The day before the cook I put the salmon in the marinade and back in the fridge. Massage every so often. I smoke it to a temp of 125 degrees f. When it comes off the smoker I squeze on the lemon and put it under the broiler to crisp it hard.
Delicious!
Enjoy!
Original recipe:
Ingredients
2 salmon fillets with skin
Marinade:
1 cup soy sauce
1/4 cup olive oil
8 to 10 cloves garlic, finely chopped
1 (3-inch) piece ginger, finely chopped
1 tablespoons white sugar
1 lemon, quartered
Directions
Rinse 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 200 - 225 degrees F with hickory chips.
Place salmon on the smoker. Smoke for 60 to 90 minutes, or until fish flakes nicely.
Serve with freshly squeezed lemon just before serving.
Cook's Note
If fish is skinless, cook on foil.
Recipe courtesy of Eddie Maurin
http://www.foodnetwork.com/recipes/s...salmon-recipe0
Now, my adaptation:
Salmon - 2 large fillets, skin removed, last time used 8 lbs
I usually double the marinade recipe. I use kikkoman soy but any lightly flavored soy will do. I do not double the soy. Instead I use a cup of white wine with the soy. I usually use a chardonnay or zinfandel. I use more ginger and garlic, like a 2/3 C of ginger to 1/3 C garlic or there abouts. I reserve the olive oil, about 1/4 C oil total and brush it on before hitting the smoker. I zest the lemon and add the zest to the marinade. I make the marinade 2 days before and let it develop it's flavor in the fridge. The day before the cook I put the salmon in the marinade and back in the fridge. Massage every so often. I smoke it to a temp of 125 degrees f. When it comes off the smoker I squeze on the lemon and put it under the broiler to crisp it hard.
Delicious!
Enjoy!
We got soy sauce so I am good to go with Allspice coming in for the ginger.
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