This honey smoked salmon is the perfect balance of luxurious honey and delicious smoke flavor. The perfect centerpiece for your smoked salmon charcuterie board, appetizer or dinner. Easy smoked salmon recipe you will make again and again!
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Ever since I can remember I have been obsessed with smoked salmon. There are so many delicious varieties from Costco smoked salmon to Foppen smoked salmon to Trader Joe’s smoked salmon. However, I am here to say that homemade smoked salmon is the best of all!
If you love salmon, definitely check out my Traeger Smoked Salmon, Pistachio Crusted Salmon and Easy Oven Baked Salmon!!! Speaking of seafood, you cannot go wrong with this Blackened Cod. Simple and perfect fish recipe. Healthy, light and delicious!
Hot smoked salmon, cold smoked salmon, gravlax, cured salmon, nova smoked salmon, raw salmon, smoked salmon with honey, salmon sashimi. I’m pretty convinced I was a bear in my past life. A well fed bear who loves salmon!
My obsession with salmon continues and it is now paired with my friends honey and smoke. A delicious smoky flavor elevates so many foods.
Honey glazed smoke salmon is the absolute best and is the perfect fancy addition to make a smoked salmon charcuterie board.
Why this recipe works
- This honey smoked salmon has the perfect balance of honey and smoke and is SO easy to make.
- Smoked salmon is the perfect addition to your charcuterie board, dinner party or brunch!
- I love serving smoked salmon with many different options including cream cheese, capers and crusty bread or crackers.
Ingredients for hot smoked honey salmon
- Salmon: Any store bought salmon will work for this recipe. I am a big fan of Costco honey smoked salmon so their fresh Atlantic salmon is always a good choice (super fresh). If you want to make this recipe with wild salmon, I recommend Wild Alaskan Company for fresh and sustainable seafood.
- Honey: Any honey works for this smoked salmon brine. I like raw and unfiltered honey as it is reasonably priced with good flavor.
- Sugar: Any granulated white sugar works well.
- Kosher Salt: Be sure to use kosher salt or a very course grain salt for this recipe. Using fine salt will make the brined salmon too salty.
- Water
- Wood Chips: My favorite wood chip flavors are alder wood, mesquite, apple wood, hickory and cherry wood. This wood chip variety pack gives some delicious options.
How to make homemade smoked salmon
Honey Smoked Salmon Brine and Honey Basting Mixture
- Combine honey, sugar, salt and water. Mix until thoroughly combined. Tip: Shaking everything vigorously in a jar works well.
- Prepare your honey/water mixture (3:1 ratio) and set aside in small bowl. This will be used to baste your salmon mix-way through the smoking process.
- In a gallon size food safe bag, place salmon filets and honey smoked salmon brine. Note: You can also place the salmon and brine in a bowl or dish but the salmon must be fully submerged (cover with plastic wrap).
- Allow salmon to brine for 4-8 hours.
- Remove salmon from brine and dry with paper towels.
- Place salmon on wire rack over baking sheet and place in refrigerator. Allow salmon to dry for approximately 2-4 hours. This will allow the salmon to form a pellicle (thick dry skin) which allows the smoke flavor to better permeate the salmon.
Honey Smoked Salmon Smoker Instructions
- Using Brickman electric smoker, add wood chips to chip box. Place stainless steel chip box on top of smoking element.
- Lightly coat grill grates with oil (use a paper towel). Plug in smoker and heating element will start.
- Cover with smoker lid. When you see smoke wisps (about 5-10 minutes), place salmon on smoker.
- At 30 minutes, baste with honey/water mixture. Basting a second time at 45-60 minute timeframe is optional.
- Smoke for approximately 60-90 minutes total time or until salmon reaches internal temp of approximately 155-160 degrees (baste with honey mixture at 30 minute mark as per above).
Traeger Smoked Salmon
This honey smoked salmon is so easy that you can make it in any smoker! I used the Brickman electric smoker which does not have any bells and whistles but have never had a problem making this easy smoked salmon.
From the Traeger smoker, Weber Smokey Mountain Cooker, Big Green Egg, Kamado Joe classic, MasterBuilt electric smoker, Camp chef woodwind to the classic pit barrel cooker!
Salmon is very forgiving due to the high fat content. As long as you get the right amount of honey and smoke that you enjoy, the cooking part is easy!
So! Let’s talk about the Traeger. Back in the day, food was cooked over fire and wood. However, these days we are spoiled with wood, charcoal, electric, gas and fancy pellet smokers.
Traeger grills are unique because you get all the benefits of easy and efficiency modern-day smoking, cooking and grilling without all the fuss.
While I do think that salmon is particularly easy to smoke in any smoker, like in the Brinkman Electric Smoker, for smoking meat and fish, the Traeger is a great all-around option for quality smoke flavor.
The magic of wood smoking is in the wood chips, wood chunks, kiln-dried wood chips or pellets that can be used for smokers or smoker boxes. Bottom line, the wood brings that flavor and aroma that cannot be beat!
My favorite wood chip flavors are alder wood, mesquite, apple wood, hickory and cherry wood.
Smoked Salmon Charcuterie
Is it just me or is smoked salmon charcuterie the best!? A salmon charcuterie board is an amazing centerpiece to your party.
If you want to venture out from the typical meat and salami charcuterie, into seafood charcuterie – start with salmon!
It is easy, familiar and your guests will love it. Smoked fish charcuterie is the way to go if you want to set your party game above the rest!
You can serve with a side of capers, chopped onion, egg and crispy baguette. A side of mascarpone cheese to spread is also delicious with this honey smoked salmon. Don’t be afraid to add an extra drizzle of honey.
FAQ and expert tips
Yes! Honey smoked salmon, hot smoked salmon or cold smoked salmon (gravlax) are the perfect addition to your charcuterie board!
Smoked salmon should be eaten within 5-7 days after making.
A charcuterie board can be a very healthy and filling appetizer or dinner option. Look for fresh vegetables, smoked fish (honey smoked salmon) and lean meats. Nuts and fried fruits are also great options.
Looking for other delicious salmon recipes
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Honey Smoked Salmon
Equipment
- Smoker (Brinkman Electric Smoker or Trager Smoker), wire rack and baking sheet, basting brush, gallon food bag.
Ingredients
Honey Smoked Salmon Brine
- 2 lbs salmon (cut into 4 – 8 oz filets, skin on or off)
- 2 cups alder wood chips, hickory wood chips or apple wood chips (any wood of choice)
Honey Smoked Salmon Brine
- ½ cup honey
- ¼ cup white sugar
- ¼ cup kosher salt
- 2 cup water
Honey Smoked Salmon Honey Basting Mixture
- 3 tablespoon honey
- 1 tablespoon water
Instructions
Honey Smoked Salmon Brine and Honey Basting Mixture
- Combine honey, sugar, salt and water. Mix until thoroughly combined. Tip: Shaking everything vigorously in a jar works well.
- Prepare your honey/water mixture (3:1 ratio) and set aside in small bowl. This will be used to baste your salmon mix-way through the smoking process.
- In a gallon size food safe bag, place salmon filets and honey smoked salmon brine. Note: You can also place the salmon and brine in a bowl or dish but the salmon must be fully submerged (cover with plastic wrap).
- Allow salmon to brine for 4-8 hours.
- Remove salmon from brine and dry with paper towels.
- Place salmon on wire rack over baking sheet and place in refrigerator. Allow salmon to dry for approximately 2-4 hours. This will allow the salmon to form a pellicle (thick dry skin) which allows the smoke flavor to better permeate the salmon.
Honey Smoked Salmon Smoker Instructions
- Using Brickman electric smoker, add wood chips to chip box. Place stainless steel chip box on top of smoking element.
- Lightly coat grill grates with oil (use a paper towel). Plug in smoker and heating element will start.
- Cover with smoker lid. When you see smoke wisps (about 5-10 minutes), place salmon on smoker.
- At 30 minutes, baste with honey/water mixture. Basting a second time at 45-60 minute timeframe is optional.
- Smoke for approximately 60-90 minutes total time or until salmon reaches internal temp of approximately 155-160 degrees (baste with honey mixture at 30 minute mark as per above).
Alan B
This is easy to make and it is awesome, it’s just the right amount of honey and smoke flavors. I’m ready to buy more salmon and do it again.
Aubrey
Thanks Alan! So happy to hear!
Austin
I have done quite a few smoked salmon recipes but this honey smoked salmon is my favorite. The honey brine gives the salmon a nice subtle honey flavor throughout. Then the honey glaze midway puts it over the top for the perfect balance with the smoke.
James
This honey smoked salmon recipe is fire! I smoked it on my brinkmann with alderwood chips. So good!
Aubrey
Thanks James! So happy you enjoyed!
James
This honey smoked salmon is phenomenal! The honey brine gives a nice honey flavor throughout and the honey glaze on the salmon puts it over the top. Solid recipe.
Aubrey
Thanks James! I love honey smoked salmon and this recipe is near and dear – much appreciated.