A lady at work, who owns a boat and fishes for salmon every week-end, caught a bunch of Kokanee and her husband smoked it. It was crazy delicious. He wouldn't give me the recipe. Nice guy, huh? I found a base recipe and "Estherized" it! Came out better than "Bob's"! Now she wants my recipe. Going to have to come here to get it!
11. Whisk together oil, soy sauce, balsamic vinegar, green onions, garlic, brown sugar, ginger, red chile flakes, sesame oil, liquid smoke and salt. Place fish in a glass dish, and pour marinade over all. Cover with plastic wrap, and refrigerate for 8-12 hours.
2. Prepare smoker, I used mesquite, but you can use hickory, just match your liquid smoke to the type of wood you are using. 3. Oil the rack. Remove salmon from marinade, and place on rack. Smoke for 3 hours. Turn halfway through cooking. Make the Aoli.
2For the aioli, mix all ingredients together, adjust your seasoning to your taste. Sometimes I like more or less lemon juice. Serve with smoked salmon. I prefer the salmon cooled to room temperature, whatever you like.