Bite sized chunks of salmon isn’t necessarily a new idea, but I really liked the idea of having more surface area to soak up the smoke during cooking. I have to give credit where credit’s due though, I decided I would create my own version of this after seeing “Smoked Salmon Nuggets” on one of my favorite sites. I’ve found some really awesome recipes on “The Black Peppercorn” website.
I used a new marinade for this, so check it out. I would have to say this is definitely one of my favorites so far. Citrus juices seem to really go well with salmon.
Smoked Tropical Salmon Bites
- 3 lbs. salmon fillets
- 1 cup frozen concentrate pineapple juice (thawed)
- 1/4 cup rice wine vinegar
- 2 Tablespoons Soy Sauce
- 1 1/2 teaspoons Chinese Five Spice
- Remove the skin from the salmon fillets, and cut into 2 inch square chunks. Place these chunks into a plastic bag and set aside.
- Mix all the marinade ingredients together. Note: do NOT add the water to the pineapple juice concentrate. Much more flavor that way. Pour the marinade into the plastic bag with the salmon chunks and seal it up with a twist tie. Place the bag inside of a plastic container in case of leakage. Marinate for 8 hours, or overnight.
Smoking the Salmon
- Prepare your smoker and get it stabilized to about 250° F. I used pecan and mesquite wood for this cook.
- Once stabilized, pour off and discard the the excess marinade and place the salmon in the smoker. Note: If your grate is small enough, place the chunks directly on the grate, if not, you can purchase smaller screen grates at most stores in the grilling section.
- Smoke for about 20 to 30 minutes. No need to flip or turn the salmon. The salmon should be at an internal temperature of about 135° to 140° F to be fully cooked.