- 4 Secret Island Salmon filets, skin removed and chopped
- ¼ cup miso
- ¼ cup brown sugar
- ½ cup yellow mustard
- ½ cup sorghum
- 1 Tbsp butter
- A few dashes of your favorite hot sauce
- 2 Tbsp Grapeseed oil (or another neutral oil)
- ¼ cup pecans, chopped and toasted
- Scallions, sliced
- A Smoker & Wood Chips for smoking
Mix sugar and miso in a medium bowl. Add salmon pieces and gently toss to coat completely. Cure in refrigerator for 4-5 hours.
While salmon cures, whisk together mustard, sorghum, hot sauce and butter in a small sauce pot over low heat. Simmer for 20 minutes.
Remove salmon from refrigerator and rinse off cure (sugar/miso mixture) using cool water. Pat dry with paper towels and arrange on a wire rack to air dry in the refrigerator for at least an hour and up to overnight.
Set smoker to 175° F. Coat salmon with oil and rearrange on wire rack. Smoke salmon for one hour. After an hour, generously brush salmon with sorghum glaze and smoke for 20-30 minutes more or until internal temperature reaches 155° F.
Remove salmon from smoker, brush once more with glaze then garnish with pecans and scallions. Serve over steamed rice.
Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.
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