Teriyaki Salmon Fingers

  • Fish
  • Salmon
1328 days ago

Author Info

Bradley Smoker & Friends

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  • 1 kg (2 lb) salmon fillets cut in 2" strips (fingers)
  • Limes quartered for garnish


  • 125 ml (1/2 c) light soy sauce
  • 60 ml (1/4 c) unsweetened pineapple juice
  • 60 ml (1/4 c) sherry
  • 15 ml (1 tbsp) brown sugar
  • 3 ml (1/2 tsp) ground garlic
  • 1 clove garlic minced
  • 10 ml (2 tsp) lemon juice

Cilantro Sauce:

  • 250 ml (1 c) finely chopped cilantro
  • 250 ml (8 oz) container of sour cream
  • 15 ml (1 tbsp) fresh lime juice
  • 15 ml (1 tsp) ground coriander seeds


  1. In a medium-sized bowl mix together marinade ingredients.
  2. Place salmon fingers skin side down, in a shallow glass or non-metallic dish and pour marinade over top.
  3. Cover and refrigerate for 1 to 2 hours.
  4. To prepare the Cilantro Sauce, mix together the cilantro, sour cream, lime juice and coriander seeds in a small bowl and refrigerate until serving.

Smoking Method

  1. Using Oak flavor bisquettes, preheat the Bradley Smoker to 95°C to 105°C (200°F to 220°F).
  2. Place salmon fingers skin side down on oiled smoker racks and place in the smoker, opening the damper slightly.
  3. Smoke/cook for approximately 1 to 1-1/2 hours.

To Serve

Serve the salmon fingers with the cilantro sauce on the side, garnished with lime wedges.