Honey Smoked Salmon is a dish that combines the sweet taste of honey with a rich, smoky flavor. This recipe involves brining salmon fillets in a mixture of honey, sugar, salt, and water for 4 to 8 hours, then drying them to form a pellicle.
The salmon is smoked using wood chips like alder, hickory, or apple for 60-90 minutes, with occasional basting using a honey-water mixture to enhance the flavour and keep it moist. This dish can be served as the centrepiece of a charcuterie board, as an appetizer, or as a main course.
Store any leftover honey-smoked salmon in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap the salmon tightly in plastic wrap and place it in a freezer-safe bag, where it can be frozen for up to 2 months.
Honey Smoked Salmon Recipe
Ingredients
For the Brine:
- 2 lbs Salmon cut into 4-8 oz fillets, skin on or off
- 2 cups Alder hickory, or apple wood chips (your choice)
For the Brine Mixture:
- ½ cup Honey
- ¼ cup White sugar
- ¼ cup Kosher salt
- 2 cups Water
For the Honey Basting Mixture:
- 3 tbsp Honey
- 1 tbsp Water
Instructions
Prepare the Brine:
- Combine the honey, sugar, salt, and water in a jar. Shake vigorously until everything is mixed well.
- Prepare the basting mixture by mixing 3 parts honey to 1 part water. Set this aside for later.
Brine the Salmon:
- Place the salmon fillets in a gallon-size, food-safe bag and pour in the brine mixture. Alternatively, you can use a bowl or dish as long as the salmon is fully submerged. Cover with plastic wrap if needed.
- Let the salmon brine for 4-8 hours in the fridge.
- Remove the salmon from the brine and pat dry with paper towels.
Dry the Salmon:
- Place the salmon on a wire rack over a baking sheet and put it in the refrigerator. Allow it to dry for 2-4 hours. This helps form a pellicle, a dry layer that helps the smoke flavor penetrate the salmon better.
Smoking the Salmon:
- f using a Brickman electric smoker, add your chosen wood chips to the chip box and place it on top of the smoking element.
- Lightly oil the grill grates using a paper towel. Plug in the smoker and wait for smoke wisps to appear (about 5-10 minutes).
- Place the salmon on the smoker grates and cover with the lid.
- After 30 minutes, baste the salmon with the honey/water mixture. Optionally, you can baste again at the 45-60 minute mark.
- Continue smoking for a total of 60-90 minutes or until the internal temperature of the salmon reaches 155-160°F.
Notes
- Perfect Brine Time: Brine the salmon for at least 4 hours but no longer than 8 hours to ensure it absorbs just the right amount of flavor without becoming too salty.
- Form a Pellicle: Let the salmon dry in the fridge for 2-4 hours before smoking. This forms a pellicle, a dry layer that helps the smoke adhere better, enhancing the flavor.
- Consistent Basting: Baste the salmon with the honey mixture at the 30-minute mark during smoking. For extra flavor, you can baste again at the 45-60 minute mark.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 275Â kcal |
| Carbohydrates | 30g |
| Protein | 24g |
| Fat | 8g |
| Cholesterol | 63mg |
| Sugar | 30g |
| Calcium | 19mg |
| Iron | 1mg |
How Long Should I Brine the Salmon?
Brine the salmon for 4 to 8 hours. This time range allows the salmon to soak up the brine’s flavours without getting too salty. If you’re in a hurry, aim for at least 4 hours. For a more intense flavour, go closer to 8 hours.
How Do I Know When the Salmon is Done Smoking?
The salmon is done when it reaches an internal temperature of 155-160°F. This usually takes about 60-90 minutes. Use a meat thermometer to check the temperature. If you don’t have one, look for the salmon to be firm and slightly flaky. Basting with the honey mixture at the 30-minute mark helps keep it moist and flavorful.