Recipe courtesy of Ed Maurin (Fast Eddy).
Fast Eddy uses an Asian-Style marinade for this preparation. It’s simple, pure, and redolent of garlic and sweet smoke. Try to make sure that the skin is still in tact on your fish for optimum results.
This marinade is for three to four pound salmon fillets. We prefer to use Atlantic Salmon.
Finely chop the fresh ginger and garlic. Mix with liquids then add the sugar. Marinate the salmon 4-6 hours. The longer the marinate, the saltier the salmon tastes. Smoke salmon 1 to 1 ½ hours at 250 degrees, or until fish flakes nicely. If fillets are skinless, lay on a piece of foil. After removing from cooker, use fresh squeezed lemon.