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Smoked BBQ salmon with honey-mustard glaze
Juicy, smoky salmon with fresh spices

Honey-Mustard Glazed Smoked Salmon

Author: Flavelo
Recipes Main Courses Quick Meals
Salmon and smoke have an ancient relationship, but this BBQ version prioritizes gentleness. Fish protein is delicate; high heat causes fibers to contract rapidly, squeezing out moisture. The secret here is very low temperature and a protective honey-mustard glaze that keeps the fillet moist while allowing smoke to nestle between the flakes.
🕒 Prep Time 1 hr 15 mins
🍳 Cook Time 3 hrs
⌛ Total Time 4 hrs 25 mins
🍽️ Servings 4 servings
🔥 Calories 1250 kcal
🌍 Cuisine American

Ingredients

Equipment Needed

  • Smoker or covered grill
  • Meat thermometer
  • Silicone brush
  • Paper towels
  • Wood chips (Alder or Fruit wood)

Allergen Information

⚠️ Fish

Instructions

1 ✓

Rinse salmon under cold water and pat completely dry with paper towels. Keep skin on.

Tip: Smoke won't adhere well to a wet surface. A dry surface helps form the pellicle (tacky layer).
2 ✓

Mix salt, pepper, garlic powder, paprika, and brown sugar. Sprinkle over the flesh side and press gently.

Tip: The salt and sugar draw out surface moisture, concentrating flavors.
3 ✓

Refrigerate uncovered for 1 hour.

Tip: This dries the surface further, essential for smoke adhesion.
4 ✓

Preheat smoker to a very low 200°F (95°C).

Tip: Fish proteins toughen quickly above 140°F, so gentle heat is mandatory.
5 ✓

Whisk the glaze: honey, mustard, lemon juice, and olive oil.

Tip: The emulsion of oil and acid keeps the glaze from running off immediately.
6 ✓

Place salmon skin-side down on the grate and smoke for about 1.5-2 hours.

Tip: Do not flip! The skin shields the meat.
7 ✓

When internal temp reaches 120°F (50°C), brush with the honey-mustard glaze.

Tip: The fish is nearly done here; just warming the glaze.
8 ✓

Continue cooking until internal temp reaches 140-145°F (60-63°C). The meat should be opaque and flake easily.

Tip: If you see white albumin appearing, the heat was slightly high, but it's still good.
9 ✓

Remove and rest for 10 minutes before serving.

Tip: Resting allows fibers to relax for a juicier bite.

Recipe FAQ

What is the white stuff on the fish?
That's albumin, a protein that coagulates under high heat. keeping your temperature low minimizes this.
Should I remove the skin?
No! The skin protects the meat from the heat and holds the fillet together on the grate. It's easy to remove after cooking.

Ingredients

  • 2 lbs Salmon Fillet (Skin-on, whole side)
  • 1 tbsp Coarse Salt
  • 2 tsp Freshly Ground Black Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Smoked Paprika
  • 1 1/2 tbsp Brown Sugar
  • 2 tbsp Dijon Mustard
  • 3 tbsp Honey
  • 2 tbsp Lemon Juice
  • 1 tbsp Olive Oil
  • 1 lb Wood Chips (Alder, Apple, or Cherry)