We don't get a lot of decent salmon here in the Canadian Rockies. One thing that is available in the frozen section are small pieces of wild Sockeye salmon. She Who Must Be Obeyed and I were working in the yard and orders were given for salmon for dinner. I was too busy (read lazy) to do anything fancy so I made a simple glaze of 15 ml (1 tablespoon) each of teriyaki sauce, Dijon mustard and honey.
I put the salmon on a 230 F smoker and brushed with the glaze. I smoked to an internal temperature of 140 F brushing with glaze occasionally. I let it sit for 5 minutes before serving.
The Verdict
This was surprisingly good for so little effort. There was some salt from the teriyaki, some sweet from the honey and a touch of spice from the Dijon. Now, just promise you won't tell She Who Must Be Obeyed how little work I did.
Disco
I put the salmon on a 230 F smoker and brushed with the glaze. I smoked to an internal temperature of 140 F brushing with glaze occasionally. I let it sit for 5 minutes before serving.
The Verdict
This was surprisingly good for so little effort. There was some salt from the teriyaki, some sweet from the honey and a touch of spice from the Dijon. Now, just promise you won't tell She Who Must Be Obeyed how little work I did.
Disco
