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Restaurants›Ima Izakaya›House Smoked Salmon Recipe

House Smoked Salmon Recipe

Inspired by Ima Izakaya

Time1h 30m

Serves4

salmon fillet • roe • cucumber • slaw • shiso • yuzu sesame sauce

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Ingredients

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House Smoked Salmon Ingredients

1 lb Salmon fillet

2 cups smoking wood chips (e.g., alder or hickory)

1 cup roe (e.g., salmon roe or tobiko)

1 whole Cucumber

1 cup shredded cabbage (for slaw)

1 whole carrot (for slaw)

8 leaves shiso leaves

2 tbs yuzu juice

2 tbs Toasted sesame oil

1 tbs Aged soy sauce

1 tsp Honey

to taste Celtic sea salt

to taste white, green, and black pepper

Method

Preparation Steps

1

Prepare the Salmon

Season the salmon fillet with salt and pepper. Let it sit at room temperature for about 15 minutes.

2

Prepare the Slaw

In a bowl, combine shredded cabbage, grated carrot, and salt. Toss to combine and let it sit for 10 minutes to soften.

3

Make the Yuzu Sesame Sauce

In a small bowl, whisk together yuzu juice, sesame oil, soy sauce, and honey. Set aside.

4

Smoke the Salmon

Preheat your smoker to 225°F (107°C). Place the smoking wood chips in the smoker. Place the salmon fillet on the smoker rack and smoke for about 1 hour or until the internal temperature reaches 145°F (63°C).

5

Assemble the Dish

Once the salmon is smoked, slice it into portions. Serve on a plate with slaw, cucumber slices, roe, and shiso leaves. Drizzle the yuzu sesame sauce over the salmon and garnish with extra shiso leaves if desired.