Smoked Teriyaki Candied Salmon Bites are quite the extra special treat 🙂
They aren’t difficult to make, but they do require some planning ahead and some time.
So more a labor of love compared to some of my other recipes, but alllllll worth the effort.
I served mine over rice with a mixture of wasabi sauce and ranch, also some ginger soy glaze.
How to Make Smoked Teriyaki Candied Salmon Bites
Cut the skin off two pounds of salmon and cut them into cubes.
Put 3/4 cup teriyaki sauce into a bowl.
I use this one without the high fructose corn syrup.
Then add 1/2 cup water, 1/3 cup brown sugar, and 3 tablespoons kosher salt.
Stir until the sugar and salt have dissolved, which does take some time.
Then add the salmon cubes.
Cover and refrigerate 8 to 10 hours to give time for the salmon to brine.
After 8 to 10 hours, pat the salmon dry really well with paper towels.
And let them air dry for at least an hour.
Then onto the smoker set to 180 to 190 degrees for 3 to 4 hours.
Mix together 1/2 cup honey with a tablespoon of the teriyaki sauce and brush this mixture over the salmon several times as they smoke.
As you can see, the salmon get a nice caramelized glaze and gorgeous color.
SOOOO many ways to serve these.
I mixed together wasabi sauce with ranch dressing and served over rice.
Also with a drizzle of ginger soy glaze.
Smoked Teriyaki Candied Salmon Bites were almost too pretty to eat 😉
Almost (lol)… we mixed it all together with the wasabi ranch and ginger soy glaze for a spectacular dinner!
These smoked salmon bites would be incredible on this Smoked Salmon Sushi Bowl!
If you like Smoked Teriyaki Candied Salmon Bites, you might also like…
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Smoked Teriyaki Candied Salmon Bites
- Traeger/Pellet Grill
- 2 pounds salmon fillets
- 3/4 cup teriyaki sauce plus 1 tablespoon (I used Kikkoman with no high fructose corn syrup)
- 1/2 cup water
- 1/3 cup brown sugar
- 3 Tbsps kosher salt
- 1/2 cup honey
- Optional: rice, sesame seeds, cilantro for garnish, wasabi sauce mixed with ranch dressing, ginger soy glaze
- Remove the skin from the salmon and cut them into 1 1/2 to 2 inch pieces.
- Put 3/4 cup teriyaki sauce, water, brown sugar, and kosher salt in a large bowl. Stir until the brown sugar and salt dissolve, which does take some time.
- Add the salmon bites, stir until combined, cover and refrigerate 8 to 10 hours.
- Remove the salmon from the brine, pat them dry really well, and let them air dry for an hour.
- Set your smoker or pellet grill to 180 degrees. Place the salmon on the grill grates for 3 to 4 hours. Mix the honey with 1 tablespoon teriyaki sauce and brush the salmon a few times throughout cooking.
- Serve with rice, sesame seeds and cilantro for garnish and wasabi sauce mixed with ranch, and/or ginger soy glaze if desired.