Combine soy sauce, siracha, honey, garlic salt, onion powder, ginger, and black pepper and stir it all together
Add salmon to the marinade, and refrigerate 8-48 hours. If you vacuum seal the marinating salmon you can use about half the marinade, or double the salmon.
Remove the salmon from the marinade. For best results, allow the salmon to dry for an hour on a rack in the fridge before putting it on the smoker
Smoke at 225-250 until the internal temperature reaches 145. Time for this can range from 30 minutes to 1.5 hours, depending on the size of the fish and smoking conditions.
Serve immediately. I like to pair this with rice and a stir fried vegetable blend.
