Rub:
Sesame
Seed Oil
Salt
Ginger
Garlic
Coat both
sides of the Salmon thoroughly with rub.
Wrap in
shrink wrap and let sit in refrigerator for an hour.
Place salmon
directly on rack for drier fish or in shallow foil boat for a moister
cook.
Smoke at 165°-170°F for 3 to 3 ½ hours.
Wood:
Pecan, Apple,
Hickory, Alder, Maple-Experiment with wood flavors you like.
Pineapple
Relish
(topping):
1 tbsp. Honey
1 Small jalapeno, seeded
and finely chopped
¼ cup Red onion finely
chopped
2 cup Coarsely chopped
pineapple
2 tbsp. Lime juice
½ cup Chopped Red Bell
Pepper
Mix
ingredients and allow blending together in refrigerator for at least ½
an hour
before serving.
Serve Salmon
warm with Pineapple relish on top.
Enjoy!