When you fire up the smoker, you want to take advantage of every waft of smoke. Our smoker holds a couple of shelves of comestibles, so we planned ahead with marinades and so forth.
We smoked three kinds of meat. Two were seafood, and the other was not chicken. I hate smoked chicken. (I will tell you soon, of course, what it was.)
Voila, the smoked teriyaki salmon. My dad used to make smoked salmon jerky when he was in Alaska, pretending he wasn't hauling nukes on his antisubmarine patrol plane. (He was.) I loved the dense, chewy texture, even though that's not really standard for smoked salmon. And I wanted to recreate it.
But Cranky cut the meat into largish chunks, so it wouldn't fall through the grill, and it came out sort of in between. In between jerky and tender fillet.
I'm not going to go on about textures and cooking times. We were very happy with the results, though we may pull the fish out of the smoker earlier next time and forget about salmon candy. Or, we might aim for salmon candy next time.
There will be a next time, before the rains of winter.