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Ingredients
- 1/3 c. sugar
- 1/8 c. non-iodized salt
- 2 c. soy sauce
- 1 c. water
- 1/2 teaspoon onion pwdr
- 1/2 teaspoon garlic pwdr
- 1/2 teaspoon pepper
- 1/2 teaspoon Tabasco
- 1 c. dry white wine
Directions
- Marinate salmon chunks for 8 hrs or possibly more in refrigerator. (The longer it marinates, the stronger the flavor). Remove salmon from marinade and rinse; dry briefly. Let it glaze on the smoker racks about 1 hour. Put in smoker 12 to 24 hrs.
- Fill flavor pan with 2/3 hickory, 1/3 alder (or possibly flavor of choice). Will use 2 to 3 panfuls per 8 to 12 hrs. Also may be used for steelhead or possibly other large trout.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 544g | |
| Recipe makes 2 servings | |
| Calories 368 | |
| Calories from Fat 1 | 0% |
| Total Fat 0.13g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 21459mg | 894% |
| Potassium 692mg | 20% |
| Total Carbs 57.28g | 15% |
| Dietary Fiber 2.3g | 8% |
| Sugars 38.96g | 26% |
| Protein 16.33g | 26% |
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