This Teriyaki Glazed Salmon Nuggets recipe makes for a delicious meal or snack. The dry brine on the salmon mixes perfectly with the teriyaki flavor, creating a sweet, savory, and smoky flavor that will have you wishing you made more.

Instructions

1. Begin by removing the skin from the salmon. Then wash the filets with cold water and pat them dry with a paper towel.
2. From there, cut them into Nugget sized bites before placing them into an aluminum container.
3. Next, add a dry brine of the following, which was mixed prior, making sure to cover all sides of the salmon:
   - 1 Cup of Brown Sugar
   - 1 Cup of Coarse Salt
   - 2 TBSP Garlic Powder
   - 2 TBSP Onion Powder
   - 1 TBSP Black Pepper
   - 1 TSP Cayenne Pepper
4. Then cover the container and place it in the refrigerator overnight, for roughly 7-8 hours.
5. The next morning, wash the salmon thoroughly with cold water to avoid an excessively salty end flavor.
6. Then place them on a drying rack making sure to leave a bit of space between them. This allows for a nice pellicle surface to form before the smoke.
7. From there, place the smoker at around 140°
8. Allow the temperature to gradually build over the following 2 hours, ending up at around 200°
9. Then top each nugget with a bit of Teriyaki and let that glaze over for another 30-45 minutes.
10. Once the nuggets have begun to firm up on the outside, you'll know they are ready!