Balancing rich smokiness with a kiss of honeyed sweetness, this Honey Smoked Salmon is a revelation in every bite. Using a simple curing process and gentle heat, the fish absorbs layers of deep, caramelized flavor while staying buttery and flaky.
This recipe delivers a gourmet experience with minimal effort. Pair it with a refreshing Vodka Margarita for a contrast of citrusy notes, or serve it alongside a simple Cucumber and Tomato Salad for a light, summery meal.
The honey glaze caramelizes beautifully over the slow heat, locking in moisture and infusing every bite with subtle complexity. It’s indulgence without the fuss—ideal for brunch boards, salads, or flaky salmon toast.
Flavor Bomb Alert!
- Sweet, Smoky, and Perfectly Balanced – The honey glaze caramelizes into a golden, smoky crust while keeping the salmon buttery and tender.
- Pairs Like a Dream – A Vodka Margarita cuts through the richness, while a Cucumber and Tomato Salad adds the perfect fresh contrast.
- Restaurant-Worthy, Zero Stress – No smoker? No problem! This recipe delivers gourmet results with simple ingredients and easy techniques.
- Versatile and Effortless – Serve it on brunch boards, flake it over salads, or layer it onto toast for a touch of indulgence.
- Meal Prep Gold – This salmon keeps beautifully, making it a go-to for quick, protein-packed meals all week long.
Honey Smoked Salmon Recipe
This honey smoked salmon is a sweet, savory treat, marinated in a honey-brine mixture before being smoked to perfection. The delicate smoky flavor pairs wonderfully with a honey glaze, making it ideal for charcuterie boards or as a delicious main dish.
Equipment
- Electric smoker (e.g., Brickman)
- Gallon-size food-safe bag or large bowl
- Paper towels
- Wire rack
- Baking sheet
- Food thermometer
Ingredients
Honey Smoked Salmon Brine
- ¼ cup kosher salt
- ¼ cup honey
- 2 cup water
- ¼ cup whiet sugar
Honey Smoked Salmon Brine
- 2 cups alder wood chips, hickory wood chips or apple wood chips
- 2 lbs salmon
Honey Smoked Salmon Honey Basting Mixture
- 1 tbsp water
- 3 tbsp honey
Instructions
- Combine honey, sugar, salt, and water for the brine, mixing thoroughly (shake in a jar for convenience).
- Prepare a honey-water mixture at a 3:1 ratio for basting.
- Submerge the salmon fillets in the brine for 4-8 hours, then remove and pat dry with paper towels.
- Place the salmon on a wire rack set over a baking sheet and refrigerate for 2-4 hours to form a pellicle.
- Preheat your smoker by adding wood chips to the chip box and lightly oiling the grates.
- Once the smoker is producing smoke, place the salmon inside.
- After 30 minutes, baste with the honey-water mixture, and optionally baste again at 45-60 minutes.
- Smoke for 60-90 minutes, or until the salmon reaches an internal temperature of 155-160°F.
Notes
- For a different smoke flavor, experiment with different wood chips like alder, hickory, or applewood.
- If you prefer a sweeter, candied finish, increase the frequency of basting with honey or brown sugar during the smoking process.
- This recipe makes a great addition to charcuterie boards—serve with capers, onions, eggs, and baguette slices.
| Nutrition | Value |
| Calories | 274kcal |
| Carbohydrates | 30g |
| Fibre | 1g |
| Fat | 7g |
| Protein | 23g |
| Cholesterol | 62g |
