Side of Salmon skinned & cubed
Sesame Seeds & Scallions
When the curing is done, pull the salmon out and gently wash with cold water to release any excess cure. Place the salmon cubes on a baking sheet, and place in the fridge uncovered for 1-2 hours until the outside has developed a tacky texture.
Let the salmon sit at room temp for 15 minutes while you preheat the smoker. Place the salmon into the smoker and cook for about 3-4 hours until they have become browned and caramelized all over. Make sure to keep the temperature within 185-200F as the white protein inside the salmon will leak out if hotter.
About 1 hour before the salmon is done, mix together the honey sriracha glaze. Glaze the salmon all over and let sit in the smoker until done. Once done, pull the salmon out and let cool for 5 minutes.
As the salmon cools, garnish with scallions and sesame seeds. Serve & enjoy!