Cubed up salmon into 1-1.5 inch cubes, then marinated for 3 hours in teriyaki sauce. I then smoked the salmon cubes on a wire rack for about 1 hour at 225°. Once tender and flaky, I removed, topped with everything but the bagel seasoning and wasabi aioli sauce. This is such an easy and delicious recipe that can be served as an appetizer or over rice for a meal.
