Prep Time: 8 Hours
Yields: 12–16 Appetizer Servings

The Chinook Indians of the Pacific Northwest created this dish by smoking honey and salt rubbed salmon over Alder wood fires.  This would preserve the salmon and create a sweet, smoky crust over the meat.  It is indeed a delicacy not often enjoyed today outside that region. 

2 pounds wild King salmon
½ cup soy, teriyaki or Worchester sauce
2 tbsps dark brown sugar
1 tbsp maple syrup or honey
 ¾ tsp minced fresh ginger
1 tsp liquid smoke
¾ tsp cracked black pepper

Using a sharp boning knife, cut salmon into 1-inch wide by ¾-inch thick strips then set aside.  Place all ingredients other than salmon into a small saucepot and whisk to blend well.  Bring mixture to a rolling boil and cook 1 minute to dissolve all ingredients. Pour the marinade into a glass bowl and allow to cool thoroughly to room temperature. When cool, marinade salmon for at least 45 minutes but no longer than 1 hour.  Meanwhile, preheat your home-style smoker to 150°F and soak ½ quart of apple, persimmon or other fruit smoked wood in water.  NOTE: You may wish to use a home-style dehydrator in place of the smoker, simply follow directions for Jerky processing.  When all is ready, place salmon on the smoker and cook for 4–6 hours depending on consistency of heat.  Try your best to maintain 150°F temperature.  Store in a tight lid jar and eat as a wonderful snack or appetizer treat.

print this page >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295