Smoked Tropical Salmon Bites

November 17, 2012
by Curt

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

Ingredients

  • 3 lbs. salmon fillets
  • Marinade
  • 1 cup frozen concentrate pineapple juice (thawed)
  • 1/4 cup rice wine vinegar
  • 2 Tablespoons Soy Sauce
  • 1 1/2 teaspoons Chinese Five Spice

Preparation

  1. Remove the skin from the salmon fillets, and cut into 2 inch square chunks. Place these chunks into a plastic bag and set aside.
  2. 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.
  3. Smoking the Salmon
  4. Prepare your smoker and get it stabilized to about 250° F. I used pecan and mesquite wood for this cook.
  5. 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.
  6. 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.
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