Honey Smoked Salmon
One of the joys of owning a Country Smokers Pellet Smoker is that you can easily enjoy smoked salmon as often as you want. When speaking in terms of bang for your buck, it’s hard to beat. The amount of flavor you get for the little time it takes to cook makes smoking salmon on a pellet grill a no-brainer. This recipe incorporates hints of spice and lemon with a sweet coat of honey as the salmon smokes away for an hour, tops. Enjoy it on its own or in omelets, sandwiches, pasta, and much more.
Honey Smoked Salmon
- 2 Large Salmon Filets
- 1 Cup Sea Salt
- 1 ½ Cup Brown Sugar
- 2 Tbsp Cracked Black Pepper
- 1 Tsp Cayenne Pepper
- 2 Tbsp Garlic, Minced
- 1 Tbsp Dill Weed
- 3 Tbsp Honey
- 2 Tbsp Lemon Juice, Fresh Squeezed
- Olive Oil
- Large Mixing Bowl
- Cookie Sheet
- Parchment Paper
- Basting Brush
- Cedar Plank
How to Prepare Salmon for Smoking
- You can smoke salmon with the bones in or removed. If you choose to leave them in, just be sure to pluck them all out before digging into your meal.
- In a large mixing bowl, combine the salt, pepper, cayenne, garlic, dill weed, and brown sugar until all the seasonings are evenly distributed.
- Pat the skin and flesh side of the salmon with a paper towel and brush evenly with a little bit of olive oil.
- With the flesh side facing down, dip the salmon filet into the dry rub. Repeat with the skin side
- Cover a cookie sheet with parchment paper. Lay the salmon filets skin side down on the paper. Cover them with another sheet of parchment paper and then move them to the refrigerator.
- Let the salmon rest in the refrigerator overnight.
- When you’re ready to cook the salmon, remove it from the refrigerator and with cold water, rinse off any residue from the rub. Let the salmon dry out a little bit while you warm up your Country Smoker.
- In a mixing bowl, combine the lemon juice and honey. Brush some of the mixture onto the flesh side of the salmon filets.
- Fire up your Country Smoker and set to "smoke” mode.
- Submerge your cedar plank in cold water, let it soak for 5 minutes and then place on the grill grates. Turn your smoker up to 225°F.
- Place the salmon on the cedar plank skin side down.
- Smoke the salmon for 45 minutes.
- After 45 minutes, brush more of the lemon juice and honey mixture on the salmon. Let it smoke for 15 to 20 more minutes. The salmon is done when the white stuff, known as albumin, starts oozing out. Let it rest for 15 minutes before serving.