Honey Smoked Salmon Recipe: Perfect for Any Occasion!

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Honey Smoked Salmon is a dish that combines the sweet taste of honey with a rich, smoky flavor. This recipe involves brining salmon fillets in a mixture of honey, sugar, salt, and water for 4 to 8 hours, then drying them to form a pellicle.

The salmon is smoked using wood chips like alder, hickory, or apple for 60-90 minutes, with occasional basting using a honey-water mixture to enhance the flavour and keep it moist. This dish can be served as the centrepiece of a charcuterie board, as an appetizer, or as a main course.

Store any leftover honey-smoked salmon in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap the salmon tightly in plastic wrap and place it in a freezer-safe bag, where it can be frozen for up to 2 months.

Honey Smoked Salmon Recipe

Honey Smoked Salmon Recipe

This honey-smoked salmon combines the sweet taste of honey with a rich, smoky flavor. It's perfect as a centerpiece for your charcuterie board, an appetizer, or even a main course. This easy-to-follow recipe will become a favorite in your kitchen!
Prep Time 10 minutes
Cook Time 1 hour
Brine salmon 7 hours
Total Time 8 hours 10 minutes
Course Appetizer
Cuisine American
Servings 7
Calories 275 kcal


For the Brine:

  • 2 lbs Salmon cut into 4-8 oz fillets, skin on or off
  • 2 cups Alder hickory, or apple wood chips (your choice)

For the Brine Mixture:

  • ½ cup Honey
  • ¼ cup White sugar
  • ¼ cup Kosher salt
  • 2 cups Water

For the Honey Basting Mixture:

  • 3 tbsp Honey
  • 1 tbsp Water


Prepare the Brine:

  • Combine the honey, sugar, salt, and water in a jar. Shake vigorously until everything is mixed well.
  • Prepare the basting mixture by mixing 3 parts honey to 1 part water. Set this aside for later.

Brine the Salmon:

  • Place the salmon fillets in a gallon-size, food-safe bag and pour in the brine mixture. Alternatively, you can use a bowl or dish as long as the salmon is fully submerged. Cover with plastic wrap if needed.
  • Let the salmon brine for 4-8 hours in the fridge.
  • Remove the salmon from the brine and pat dry with paper towels.

Dry the Salmon:

  • Place the salmon on a wire rack over a baking sheet and put it in the refrigerator. Allow it to dry for 2-4 hours. This helps form a pellicle, a dry layer that helps the smoke flavor penetrate the salmon better.

Smoking the Salmon:

  • f using a Brickman electric smoker, add your chosen wood chips to the chip box and place it on top of the smoking element.
  • Lightly oil the grill grates using a paper towel. Plug in the smoker and wait for smoke wisps to appear (about 5-10 minutes).
  • Place the salmon on the smoker grates and cover with the lid.
  • After 30 minutes, baste the salmon with the honey/water mixture. Optionally, you can baste again at the 45-60 minute mark.
  • Continue smoking for a total of 60-90 minutes or until the internal temperature of the salmon reaches 155-160°F.


  • Perfect Brine Time: Brine the salmon for at least 4 hours but no longer than 8 hours to ensure it absorbs just the right amount of flavor without becoming too salty.
  • Form a Pellicle: Let the salmon dry in the fridge for 2-4 hours before smoking. This forms a pellicle, a dry layer that helps the smoke adhere better, enhancing the flavor.
  • Consistent Basting: Baste the salmon with the honey mixture at the 30-minute mark during smoking. For extra flavor, you can baste again at the 45-60 minute mark.
Keyword Easy smoked salmon dish, Homemade smoked salmon, Honey glazed salmon, Smoked salmon with honey, Sweet smoked salmon

Nutrition Facts:

Nutrition Value
Calories275 kcal

How Long Should I Brine the Salmon?

How Long Should I Brine the Salmon?

Brine the salmon for 4 to 8 hours. This time range allows the salmon to soak up the brine’s flavours without getting too salty. If you’re in a hurry, aim for at least 4 hours. For a more intense flavour, go closer to 8 hours.

How Do I Know When the Salmon is Done Smoking?

The salmon is done when it reaches an internal temperature of 155-160°F. This usually takes about 60-90 minutes. Use a meat thermometer to check the temperature. If you don’t have one, look for the salmon to be firm and slightly flaky. Basting with the honey mixture at the 30-minute mark helps keep it moist and flavorful.

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