Remove the skin from 4-5 lbs. of salmon filets and cut into approximately 2 in. X 4 in. pieces.

Marinade
2 cups soy sauce
2 tablespoons brown sugar
2 tablespoons honey
2 teaspoons garlic powder
1 teaspoon onion powder
2 tablespoons vinegar
1 teaspoon black pepper
A few drops of Tabasco sauce
Mix thoroughly

Marinade the fish overnight in the refrigerator.

Set grill to "Smoke." Smoke the salmon for about eight hours until you like the texture. You can sprinkle the marinade over the fish while it cooks for added flavor and aroma while it smokes.

A "Seal-A-Meal" gadget works great for keeping this fish for quite a while.