Smoked BBQ Salmon
Smoked salmon is one of the most popular fish dishes, prepared with relish in many cuisines around the world. It has long been a well-known and liked dish in American BBQ culture and European gastronomy, as slow smoking gives the fish a deep, distinctive taste. The honey-mustard glaze forms a sweet and slightly spicy layer on the surface of the salmon, which harmonizes perfectly with the smoky aroma. This dish is an ideal choice for barbecues, family dinners or a light but special dish. The correct smoking technique ensures that the salmon remains slightly crispy on the outside and tender and juicy on the inside.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Thoroughly rinse the salmon fillet under cold water, then pat it dry with paper towels. Do not score the skin side to ensure it remains intact during smoking.
2
In a small bowl, combine the salt, pepper, garlic powder, smoked paprika, and brown sugar. Rub this mixture evenly over the flesh side of the salmon.
3
In another bowl, whisk together the honey, Dijon mustard, lemon juice, and olive oil. Spread a thin layer of this mixture over the seasoned salmon.
4
Refrigerate the salmon for at least 1 hour to allow the flavors to meld properly.
5
Preheat the smoker to 190-210°F (90-100°C). Distribute the charcoal or wood evenly in the smoker to ensure consistent smoke.
6
Place the salmon fillet, skin-side down, on the smoker rack and smoke slowly for 2-3 hours, or until the internal temperature of the fish reaches 145°F (63°C) and the flesh flakes easily.
7
During the last 30 minutes of smoking, brush the salmon again with the honey-mustard glaze to create a caramelized and rich coating.
8
Carefully remove the finished salmon from the smoker and let it rest for 5-10 minutes to allow the juices to redistribute throughout the fish.
9
Serve fresh with lemon wedges, a fresh salad, or grilled vegetables. It's also an excellent choice with toasted bread or steamed rice.
