20 lbs salmon
2 cups good Soy Sauce
1½ cups white Sugar
1½ cups brown Sugar
8 - 10 cloves fresh Garlic, minced
Filet salmon, remove skin, and cut in 2" x 3" pieces that are 3/4" thick. Marinate overnight in sauce. Smoke according to directions of the smoker you are using. We use a charcoal water smoker. Using charcoal briquets to smoke with, we put 3 or 4 small chunks of green apple branches on top of the briquets about every 1/2 hour during the smoking process to give salmon a good smoky flavor. Our smoker takes about 4 1/2 hours to smoke 20 lbs of salmon.
For best results use freshly caught salmon.