Prepare your smoker and heat it to 250°F.
Rub the salmon steaks all over with the vinegar, then pat the steaks dry thoroughly with paper towels or a clean kitchen towel.
Brush both sides of the steaks with the olive oil, then season with the salt, pepper, and rub.
Transfer the steaks into an aluminum baking pan.
Place the pan in the smoker, cover, and smoke until the steaks are firm to the touch and flake when touched with a fork, 45 to 60 minutes.
While the fish is cooking, make the glaze: Combine the barbecue sauce, apricot preserves, and chopped onion in a blender.
Puree to combine thoroughly, about 3 minutes.
Pour the mixture into a medium saucepan.
Over medium heat, bring the glaze almost to a boil, removing it from the heat just as small bubbles begin to appear at the surface.
Set the glaze aside to cool.
When the fish is done, remove the pan from the smoker and use a kitchen brush to glaze the salmon steaks with the sauce.
Serve warm or at room temperature.
Note: You can easily make these salmon steaks without applying the glaze; just skip that step entirely and serve the salmon steaks with some barbecue sauce on the side for dipping if you like.
You can also substitute tuna, swordfish, or halibut steaks for the salmon and this recipe will work just as well.
Finally, I like the way that the sweetness of the apricot preserves pairs with the barbecue sauce, but you are welcome to try other favorite flavors of preserves in its place if you prefer.
