Kona Mango-Pineapple Smoked Salmon

Also works with: Apple, Sweetwood

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Make a fresh topping from mango, pineapple, red bell pepper, jalapeño, onion, garlic, lime, and cilantro or parsley. Keep chilled. Pat salmon dry, season, and smoke skin-side down around 200–225°F using mild pellets until 145°F. Spoon the chilled mango-pineapple mixture on only after the salmon comes off the smoker.

Recipe by Kona — updated from the Kona Aloha Grill Book.