You can now make these Smoked salmon glaze recipes at home by using the easy to maneuver appliances and delicious ingredients that match perfectly. The ingredients complement each other and taste really good as a final result.
The salmon glaze has multiple steps and levels. But if you follow them strictly, you will definitely have a deliciously cooked dish that you can enjoy during any main meal.
How to Cook Honey Smoked Salmon?
These Honey smoked salmon recipes are a great addition to your menu. You have to smoke the salmon and glaze the pieces with baste. The cooking process is done in the smoker and the heat takes care of the rest.
You must remember to glaze the salmon every now and then. You have to flip them to their sides too. In the end, you will have a well cooked delicious glazed salmon dish that you enjoy with flavored rice.
Ingredients we used:
2 Pounds of Fresh Salmon (Cut into Filets)
2 Cups of Any Wood of Choice
Honey Smoked Salmon Brine
½ A Cup of Honey
¼ of a Cup of White Sugar
¼ of a Cup of Kosher Salt
2 Cups of Water
3 tablespoons of honey
1 tablespoon of water
Method of preparing honey smoked salmon brine
Salmon Brine and Honey Basting Mixture:
Step 1: Combine the honey, sugar, salt, and water in a mixing bowl. Mix until everything is well blended. In a jar, aggressively shaking everything works great.
Step 2: Prepare your honey/water mixture in a separate basin and keep aside. This will be used to baste your salmon mix while it is being smoked.
Step 3: Place salmon filets and honey smoked salmon brine in a gallon-sized food-safe bag. Note: The salmon and brine can also be combined in a bowl or dish, but the salmon must be completely submerged (cover with plastic wrap). Allow 4-8 hours for the fish to brine.
Step 4: Take the salmon out of the brine and pat it dry with paper towels. Refrigerate the salmon on a wire rack set on top of a baking sheet. Allow the salmon to air dry for 2-4 hours. This will allow the salmon to develop a pellicle (a thick, dry skin) that will allow the smoky flavor to penetrate the salmon more effectively.
Step 1: Fill the chip box with wood chips using a robust electric smoker. On top of the smoking element, place a stainless steel chip box. Using a little coat of oil, lightly coat the grill grates (use a paper towel). When you plug in the smoker, the heating element will turn on.
Step 2: Cover with the lid of a smoker. Place the fish on the smoker when you detect smoke wisps (approximately 5-10 minutes).
Step 3: Baste with honey/water mixture after 30 minutes. Basting a second time between 45 and 60 minutes is optional.
Step 4: Smoke for 60-90 minutes total, or until the salmon achieves an internal temperature of 155-160 degrees (baste with honey mixture at 30 minute mark as per above).
Another Recipe for Dry Rub Smoked Salmon Recipe
There is another recipe with maple orange smoked salmon. But that is a bit more complicated. So, we are sticking to easier salmon glaze recipes. Hopefully, you will like making this dish too.
Ingredients we used:
2 Pounds of Fresh Salmon
1 Teaspoon of Salt
1 Teaspoon of Pepper
1 Teaspoon of Dried Dill Weed
2 Tablespoons of Brown Sugar
Method of preparing
Step 1: Preheat the smoker to 250-275 degrees F. To make the rub, combine salt, pepper, dill, and brown sugar.
Step 2: Apply a light patting motion to the top of the fish. If time allows, dry brine the salmon in the refrigerator for about an hour.
Step 3: Smoke salmon for one hour on a smoker, or until it reaches 145 degrees F. Use a toothpick or a fork to check. When ready, serve warm and enjoy.
Tips from our Chefs
Here are some tips about storage, cooking temperature and recommendations for the glazed salmon dishes.
Storage: Refrigerate firmly wrapped leftovers. Smoked salmon should be consumed within 5-7 days of being prepared.
Wrap the smoked salmon tightly or vacuum seal it (if possible) before freezing. Frozen smoked salmon should be defrosted slowly in the refrigerator overnight before serving.
Recommended woods for smoking: Alder wood chips, hickory wood chips, or applewood chips
Ideal cooking temperature: A certified internal temperature of 145° F is recommended for cooking salmon, which should be measured with a food thermometer.
You can use the same methods used in these recipes to apply in a Traeger fish smoking as well.
The method is similar and the form will not seem any more different than the usual. These dishes are amazing to have with rice and fresh cilantro garnish.
You can enjoy these dishes at any main meal. The meal preparation is a bit lengthy but the cooking time is totally slow and you won’t have to do too much in order to make the perfect dish.
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