Whisk together teriyaki, sriracha, and ginger. Pour this over salmon and marinate under refrigeration overnight.
Warm smoker to 250°. Remove marinated salmon from the refrigerator. Spray a wire rack with pan spray then place salmon on the rack on into the smoker for 1-2 hours. Baste the salmon with the marinade every 20 minutes during smoking process.
Remove salmon from smoker and portion into appetizer offering garnish with sesame seeds and green onion then serve.
Ingredients
4 lbs Fresh Catch® salmon filet 3-4 lbs., skinless and large dice
Wood of choice, for smoking
2 cups Asian Pride® Teriyaki Sauce
1/2 cup West Creek® Honey
2 tbsp Peak Fresh Produce® ginger, minced
1/4 cup Sriracha
1/4 cup sesame seeds, black, for garnish
1/2 cup Peak Fresh Produce® Onion(s), Green, finely chopped, for garnish
