Smoked Honey Glazed Salmon

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Elevate your BBQ with our Smoked Honey-Glazed Salmon recipe! Perfectly smoked and sweetened with a rich honey glaze, this dish is sure to impress.

If you're looking to impress your guests with a show-stopping dish, look no further than our Smoked Honey-Glazed Salmon. This recipe combines the perfect balance of smoky flavors and a sweet honey glaze, creating a mouthwatering experience that’s hard to beat. Ready to make your next BBQ unforgettable? Let’s dive in!

Items used in the recipe:

Honey Glazed Smoked Salmon Recipe [Quick and Easy Recipe]https://www.youtube.com/watch?v=Ze05dG9tBVY&t=566sSmoked Salmon has been a increasingly popular search and request. In this video I'm going to show you how to smoke salmon to perfection and then use an amazing honey glaze to set this recipe apart from any others. We should be eating fish twice a week according to alot of medical research and this smoked salmon recipe is any easy way to create a passion to eat fish twice a week. Perfectly smoked Salmon is something most of us only enjoy at high end seafood restaurants.... until you watch this video!
Smoked Honey Glazed Salmon

Smoked Honey Glazed Salmon

Yield: 6
Author:
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Salmon is my favorite meat of the swimming variety, and this Smoked Honey Glazed Salmon recipe is one of the reasons why. Make sure you're getting your doctor-recommended serving of fish each week by putting this recipe to the test. Thank me later 😉

Ingredients

  • 6-8 oz Salmon Filets
  • Coarse Salt
  • Honey
  • Chef Paul Prudhomme Magic Blackened Redfish

Instructions

  1. Make sure the Salmon you purchase is as fresh and deep red as possible. Trim any small thin pieces off and try to cut into filets that are even in thickness
  2. Dry brine by sprinkling coarse salt on top and place in the refrigerator for 3-4 hours
  3. 1 tsp honey per filet and spread evenly across each filet
  4. 1 tsp Magic Blackened Redfish evenly coat each filet
  5. Bring a wood-fired pit up to 250 F and start cooking Salmon Skin side down
  6. After 30 minutes cook time raise the pit temp to 300 F
  7. Pull Salmon off when the filets reach 140 F Internal temp as checked with a ThermaPen
  8. Let the Salmon rest before cutting into it for about 15 minutes

Notes

  1. The freshness and color of the Salman you buy is the most important step
  2. Cook the Salmon the same day you buy it
  3. Make sure pit temps stay at 300 F or below.
  4. Dribble some butter on top while letting the Salmon rest


Salmon Filets

Additional Tips for Perfect Salmon:

  1. Choose Quality Salmon: Opt for fresh, wild-caught salmon for the best flavor and texture.

  2. Even Smoke: Maintain a consistent low temperature around 225°F to ensure the salmon smokes evenly.

  3. Honey Glaze: Brush the honey glaze on the salmon during the last 10-15 minutes of smoking to prevent burning.

  4. Resting Time: Let the salmon rest for a few minutes after smoking to allow the juices to settle.

  5. Pairing: Serve with a light salad or roasted vegetables to complement the rich flavors of the salmon.

Smoked Honey-Glazed Salmon is a delicious and impressive dish that’s perfect for any BBQ gathering. With its rich, smoky flavors and sweet honey glaze, this salmon recipe is sure to be a hit. Don’t forget to experiment with different wood chips and pairings to make it your own.

FAQ Section:

Q: Can I use a different type of fish for this recipe? A: Yes, you can substitute salmon with trout or arctic char. Adjust smoking times based on the thickness of the fish.

Q: How do I know when the salmon is done? A: The salmon is done when it reaches an internal temperature of 145°F. It should flake easily with a fork.

Q: What type of wood chips should I use for smoking? A: Alder or applewood chips are great choices for smoking salmon, providing a mild, sweet flavor.

Q: Can I make the glaze ahead of time? A: Yes, you can prepare the honey glaze in advance and store it in the refrigerator for up to a week.

Q: How do I store leftover smoked salmon? A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently or enjoy cold.