Honey Smoked Salmon
Honey smoked salmon is a sweet and smoky treat that is a must-try for any seafood lover.
- 1 side of salmon with pins removed
- 1 cup kosher salt
- 1 cup brown sugar
- 1 tablespoon black pepper
- ½ cup honey
- 1 tablespoon fresh ground black pepper
- 1 teaspoon cayenne pepper
Mix together the cure for the salmon and lay out a long sheet of plastic wrap.
Add half of the cure mixture on top of the plastic wrap and set the salmon on it. Sprinkle the remaining cure on top of the salmon, ensuring the surface of the meat is fully covered. Then wrap the fish tightly with the plastic wrap.
Set the wrapped salmon on a baking sheet and place a second baking sheet on top of the salmon to press it. Weigh it down with canned goods or other heavy objects and set in the refrigerator for 12 hours to cure.
After 12 hours unwrap the salmon, rinse off the cure under cold water and discard it along with the plastic wrap. Pat the salmon filet dry with paper towel and set it back on the baking sheet. Return it to the fridge for 3 more hours to dry the exterior.
Remove the salmon from the refrigerator and paint the meat with a thin layer of honey. Then dust the honey glaze with black pepper and cayenne pepper to taste. For best results, let the salmon come to room temperature (but this isn't 100% required).
Preheat your smoker to 165 degrees.
Set the filets in the smoker and add the wood chips. Smoke until the salmon reaches 150 degrees, which should take 3-4 hours.
You can smoke an entire side of salmon or cut it into smaller filets first.
For a different flavor, you can swap out maple syrup for the honey.
Calories: 202kcal | Carbohydrates: 45g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 3555mg | Potassium: 167mg | Fiber: 1g | Sugar: 44g | Vitamin A: 117IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg