Ingredients

Instructions

1. 1
   Debone and skin the salmon. Cut into 2” pieces.
2. 2
   Make cure: Combine brown sugar, salt, 2 Tbsp. honey and ¼ cup Thai Fighter Ginger Teriyaki in a bowl and mix until well incorporated.
3. 3
   Place the salmon pieces in a 1 gallon zip-top bag and add the cure. Massage the cure into the salmon until the fish is well coated.
4. 4
   Place in the fridge for 24 hours to cure, flipping every 6 hours to ensure an even cure.
5. 5
   The next day, remove the fish from the cure and rinse excess cure off.
6. 6
   Place the fish on a rack lined tray, 1” apart.
7. 7
   Place back in the fridge for 1 hour to dry out and become tacky.
8. 8
   Preheat smoker to 190°F.
9. 9
   Remove the fish from the fridge and let sit at room temp for 45 minutes before placing on the smoker.
10. 10
    Smoke for 3 hours.
11. 11
    Combine remaining ½ cup Thai Fighter Ginger Teriyaki and ¼ cup honey to make the glaze and brush generously onto the fish.
12. 12
    Cook for additional 30 to 60 minutes or until the fish reaches an internal temperature of 155°F.
13. 13
    Allow to cool slightly before garnishing with sesame seeds and chopped green onion.