Hickory Smoked Salmon with a Honey Glaze


1 and 1/2 lbs of wild salmon fillet, skin on
1 cup honey
kosher salt and fresh crack black pepper
Fresh watercress for base
Smoked salmon is one our favorites.This recipe smokes the salmon over charcoal and wood. The honey gives the salmon a hint of sweetness that compliments the deep smoky flavor. Traditionally salmon is smoked with Alder wood but this recipe uses hickory, but feel free to experiment with different woods.This is a super simple preparation and the recipe can be easily adjusted depending on how many you are serving.
  • In a grill start coals making sure coals are on one side of the grill.
  • Soak several handfuls of hickory chips in water for 30 minutes.
  • Season salmon with salt and pepper and slather with a thin coating of honey.
  • Place the wood chips directly on the charcoal.
  • Place the salmon fillet on the grill (on the side where there are no coals.
  • Cover the grill leaving the vents half way closed.
  • Check the salmon every 5 minutes and baste it with more honey.
  • Total smoking time should be about 15 minutes.
  • Fish will be done when it flakes easily and is cooked to the center
  • Place fish on platter on top of fresh watercress.




15 min


15 min


No Comments

    Leave a Reply


    Skill Level