Lay the cinnamon sticks across the bottom of the smoker rack in an even row with the sticks snug up against each other.

Lay the side of the salmon over top of the cinnamon sticks. Cover loosely with plastic wrap and place in the refrigerator and allow to rest for 1 hour so the cinnamon lightly infuses into the salmon and keeps nice and cold before cooking. Sprinkle salmon with black pepper after laying across cinnamon sticks.

Tip: Always have your seafood icy cold before you start to smoke it. Stays firmer, holds in the natural juices better and stays fresher.

In a small bowl, combine the soy sauce, mirin, rice vinegar, sambal chili and brown. Stir and set aside.

Using a rasp, finely zest the lemon. Add zest to the soy mixture.

Using a rasp, finely grate the fresh ginger and add it to the soy mixture.

Juice the lemon and add it to the soy mixture. Add chopped cilantro, green onions and sesame seeds, stir and set aside.

Smoking Temperatures:

Set up Bradley Smoker according to the manufacturer’s instructions, using Alder Wood Bisquettes as the smoking agent for your salmon.

Set smoker control temperatures at 250-260°F.

Remove salmon from the refrigerator. Season the salmon side with a little kosher salt and freshly ground black pepper. Brush the reserved soy-lemon-ginger mixture evenly over the salmon.

Place salmon in the middle of the preheated smoking Bradley Smoker. Insert a digital thermometer probe into the thickest part of the salmon. Close the door and allow salmon to hot smoke for 1 hour or until internal temperature reads 150°F.

Remove from smoker. Liberally spoon the soy-lemon-ginger mixture over the salmon.

Serve immediately.