BBQ Salmon Recipe | Honey and Soy Salmon | Salmon Bites

Descale, skin, and cube the salmon. Reserve the skin.

Add salmon cubes to a ziplock bag and season well with your favourite Asian seasoning. Marinate in refrigerator for 2 hours.

After 2 hours, place the separated cubes on a parchment-lined baking sheet.

Smoke the salmon at 225°F until the internal temperature reaches 135-139°F (around 1-1.5 hours).

Glaze the salmon cubes and return to the smoker for another 20-30 minutes until the internal temperature reads 140-145°F.

Equipment Needed

Spice Level:

Dietary