Cut salmon fillets into 6 ounce chunks keeping the skin on. Coat the fish
completely in kosher or rock salt and let sit in the refrigerator for 12 to
14 hours. DO NOT let the fish sit for a longer period in the salt or it will
be too salty. Rinse the fish under cold water to remove all the salt. At this
point, the fish should have a firm consistency.
Marinate the fish in the following mixture:
2 quarts soy sauce, 2 cups brown sugar, 1 cup honey, 2 tablespoons ground
Marinate for 24 to 36 hours (obviously the longer being more flavorful).
Place the fish in the smoker skin side down and smoke using barkless Alder
wood for 6 to 7 hours depending on the temperature in the smoker. For best
results, smoke at 160 F for 6 hours.
CAUTION: Smokers vary tremendously in heat output and air circulation. The 6
hour smoking time should be adequate for most small home smokers. Larger
smokers will require a longer smoking time. Check the fish hourly after 6
hours smoking time.