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1
The day before you plan to barbecue, prepare the salmon.
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2
Whisk together the marinade ingredients with 1/2 cup water, mixing until the sugar dissolves.
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3
Place the salmon in a nonreactive container and pour the marinade over it.
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4
Cover and refrigerate at least 12 hours, turning occasionally if needed to totally submerge the fish.
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5
Remove the salmon pieces from the marinade (reserving about 1/4 cup of it) and place the fish on a rack sprayed with oil set over a baking sheet.
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6
Refrigerate, uncovered, for the glaze to set, about 2 hours.
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7
Refrigerate the reserved marinade also.
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8
Prepare the smoker for barbecuing, bringing the temperature to 180F to 200F.
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9
Remove the salmon from the refrigerator and let it sit at room temperature for about 15 minutes.
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10
Arrange a sage leaf on top of each piece of salmon and brush with the reserved marinade.
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11
Transfer the salmon to the smoker, and smoke until just cooked through and flaky, about 20 to 25 minutes.
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12
Serve the salmon pieces hot or chilled, one per guest.
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13
Serving Suggestion
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14
We like the salmon with something light, such as a salad of frisee (curly endive) or other greens, with sesame seeds or radish shreds for crunch, and a vinaigrette of sesame oil and rice vinegar.
