Go Back
This image shows a beautifully smoked salmon fillet glistening with a honey-water glaze, creating a rich, caramelized surface with deep smoky flavors.

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Brine salmon 4 hours
Total Time 5 hours 10 minutes
Course Main Course
Cuisine American
Servings 8 people1
Calories 274 kcal

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.
    This image shows a small bowl of honey-water mixture being stirred together, creating a sweet glaze that will enhance the flavor of the smoked salmon.
  • Submerge the salmon fillets in the brine for 4-8 hours, then remove and pat dry with paper towels.
    This image shows a fresh salmon fillet being fully submerged in a seasoned brine, ensuring maximum flavor absorption before smoking.
  • Place the salmon on a wire rack set over a baking sheet and refrigerate for 2-4 hours to form a pellicle.
    This image shows the brined salmon fillet resting on a wire rack, allowing air circulation for even smoking and a perfectly textured finish.
  • 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.
    brushing-honey-water-glaze-over-smoking-salmon
  • Smoke for 60-90 minutes, or until the salmon reaches an internal temperature of 155-160°F.
    perfectly-smoked-salmon-with-rich-color-and-glossy-glaze

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.