Preparation:
At least 2, and up to 6, hours before you plan to smoke the fish, combine ingredients in a bowl. Place salmon in plastic bag or shallow dish and refrigerate at least 1 hour. (This conflicts with the 2-6 hours mentioned above. I marinate for 3 to 4 hours.) Remove salmon from refrigerator and let sit 30 minutes at room temperature. Drain fish but leave any spices clinging to filet. Transfer fish to smoker, skin side down, and drizzle marinade generously over fish. Smoke 45 to 55 minutes at 225-250F. |
