Instructions: Combine sweet and sour mix with remaining ingredients. Place fillet in a glass, ceramic or plastic container and pour marinade over. Cover and refrigerate for 3 to 5 hours, turning occasionally.

Remove from marinade and place on a rack to air-dry for 30 minutes before smoking.

Preheat a smoker and place the fish on the center of the rack. Smoke at medium-low (150 to 175 degrees) until the fish is firm and glazed on the outside.

Comments: If you enjoy the flavor and texture of smoked fish, but are not quite sure how to go about making it, this is a great way to start. The smoked fish is incredibly moist and delicious and you and your friends may have a little fun during the smoking process, that is, if you like margaritas. If you like your salmon more dry than moist, lower the heat to about 150 degrees and add an hour or two of smoking time.

If you dont own a smoker, you can make one out of an ordinary barbecue kettle. To do so, fire up about 20 briquettes in the cue, let them get white hot, and then move them towards the outside of the kettle. Put some real fruit, hickory or mesquite chunks on the coals and let them get started. Open the vents at the bottom and top about 1/4 inch, place the marinated salmon on the center of the grill and cover the grill with the lid. When the smoke dies down, add a few more wood chunks. Fish smoked in this manner is not cured so it needs to be either refrigerated or frozen.

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