Honey Smoked Salmon

Cook Time

60 mins

Cooking Method






Prep Time

720 mins




1 1/2 cup Brown Sugar

1 tsp Cayenne Pepper

2 tbsp Cracked Black Pepper

1 tbsp Dill Weed

2 tbsp Garlic, Minced

3 tbsp Honey

2 tbsp Lemon Juice

Olive Oil

2, large Salmon, Fillet, Scaled and Deboned

1 cup Sea Salt

Recipe Highlights

One of the joys of owning a Country Smokers Pellet Smoker is that you get to easily enjoy smoked salmon as much as your heart desires. 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 on its own or in omelets, sandwiches, pasta, and much more.  

How to Prepare Salmon for Smoking  

  1. 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.  
  2. In a large mixing bowl, combine the salt, pepper, cayenne, garlic, dill weed, brown sugar until all of the seasonings are evenly distributed.  
  3. Pat the skin and flesh side of the salmon with a paper towel and brush evenly with a little bit of olive oil. 
  4. With the flesh side facing down, dip the salmon filet into the dry rub. Repeat with the skin side 
  5. 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.  
  6. Let the salmon rest in the refrigerator overnight. 
  7. When you’re ready to cook the salmon, remove 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. 
  8. In a mixing bowl, combine the lemon juice and honey. Brush some of the mixture onto the flesh side of the salmon filets. 

Cooking Instructions

  1. Fire up your Country Smoker and set to SMOKE mode.
  2. 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.
  3. Smoke the salmon for 45 minutes.
  4. 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.

Special Tools

  • Basting Brush
  • Cedar Planks
  • Cookie Sheet
  • Large Mixing Bowl
  • Parchment Paper

Country Smoker's Tip

Enjoy Salmon with a Blonde Ale.


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