Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry four 6-ounce salmon fillets with paper towels and season them lightly with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.

2. 2

   In a small bowl, whisk together 2 tablespoons of white miso paste, 2 tablespoons of fresh lime juice, 1 tablespoon of fish sauce, 1 tablespoon of honey, 1 tablespoon of rice vinegar, 1 teaspoon of grated fresh ginger, and 1 minced garlic clove until well combined.

3. 3

   Prepare your smoker or grill for indirect heat, bringing the temperature to 225°F (107°C) with 1 cup of applewood chips or cherrywood chips for light smoke.

4. 4

   Place the seasoned salmon fillets skin-side down directly on the smoker grates and smoke for 20 minutes, allowing the wood smoke to infuse the fish.

5. 5

   Brush half of the prepared miso-lime glaze evenly over the top of each salmon fillet and continue smoking for another 10 to 15 minutes, until the internal temperature reaches 135°F (57°C).

6. 6

   Increase the smoker temperature to 300°F (149°C), brush the remaining miso-lime glaze onto the salmon, and cook for an additional 5 to 10 minutes until the salmon reaches an internal temperature of 145°F (63°C) and flakes easily.

7. 7

   Remove the smoked salmon from the smoker, let it rest for 5 minutes, and garnish with 2 tablespoons of fresh cilantro and 1 teaspoon of toasted sesame seeds before serving.