Smoking versus Cooking Salmon

[orion39]

Last week I was making smoked teriyaki salmon.  I hot smoked not to exceed 120 F for 4 hours. Every hour I would take it out and spritz with the teriyaki marinade.  The salmon was cut into strips and was hanging.  After about 2 hours the salmon was very tasty. It had the smoke taste but was very moist, but not yet finished smoking. In the future  I want to prepare salmon fillets for a meal and cook them laying down.  I do not want to go the full smoking process as it will be consumed immediately. Does anyone have any ideas or suggestions for this?  My preference of smoke is Alder or Apple.  Also for a choice of salmon between King, Sockeye and Atlantic which one is better suited for teriyaki salmon.  I prefer an oily fish.  What other fish might be good for teriyaki smoking and which wood to use?

Thanks and Regards

Leonard

[Gafala]

Last week I was making smoked teriyaki salmon.  I hot smoked not to exceed 120 F for 4 hours. Every hour I would take it out and spritz with the teriyaki marinade.  The salmon was cut into strips and was hanging.  After about 2 hours the salmon was very tasty. It had the smoke taste but was very moist, but not yet finished smoking. In the future  I want to prepare salmon fillets for a meal and cook them laying down.  I do not want to go the full smoking process as it will be consumed immediately. Does anyone have any ideas or suggestions for this?  My preference of smoke is Alder or Apple.  Also for a choice of salmon between King, Sockeye and Atlantic which one is better suited for teriyaki salmon.  I prefer an oily fish.  What other fish might be good for teriyaki smoking and which wood to use?

Thanks and Regards

Leonard

Smoking needs to bloom before being consumed at least 24hours other wise you really not getting the true smoked taste, cook on the low side so you don't get a fat out that will keep your fish oily. Just my thoughts.