Honey Smoked Salmon Recipe Traeger Food
HONEY BALSAMIC SALMON RECIPE | TRAEGER GRILLS
Grab some local honey and create this glazed salmon dish, we've grilled salmon that's had a sweet sauce drizzled, the flavorful smoke caramelizes the honey and creates a savory crust on the BBQ salmon.
Provided by Traeger Kitchen
Categories Seafood
Number Of Ingredients 5
Steps:
- Season the salmon with Traeger Fin & Feather Rub.
- Make the glaze: In a small saucepan, combine the vinegar, garlic, and honey. Bring to a simmer over medium heat and cook until reduced by half and thick enough to coat the back of a spoon, 10-15 minutes. Using a basting brush, coat the salmon with the glaze, reserving any leftovers for serving.
- When ready to cook, set the Traeger temperature to 350℉ and preheat with the lid closed for 15 minutes.
- Place the salmon fillet directly on the grill grates. Close the lid and cook until the salmon is opaque and flakes easily with a fork, 25-30 minutes.
- Transfer the salmon to a platter or plates and serve immediately. If desired, warm any remaining glaze and drizzle over top of the salmon. Enjoy!
SMOKED HONEY-PEPPERCORN SALMON
I found this recipe in an Alaska fishing guide. Now it's the only way we do salmon. The brine gives it a sweet caramelized coating, and the hickory wood chips give it a distinct smoky flavor. -Judy Ashby, Jamestown, Tennessee
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, combine the first six ingredients. Bring to a boil. Cook and stir until brown sugar and salt are dissolved. Remove from the heat. Add the cold water to cool the brine to room temperature., Place salmon in a large resealable plastic bag; carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bag and turn to coat. Refrigerate for 4 hours, turning occasionally., Drain and discard brine; rinse salmon and pat dry. Spread honey over fillet; sprinkle with peppercorns., Add wood chips to grill according to manufacturer's directions. Place salmon on greased grill rack, skin side down. Grill, covered, over indirect medium heat until fish flakes easily with a fork, 45-50 minutes.
Nutrition Facts : Calories 244 calories, Fat 10g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 143mg sodium, Carbohydrate 18g carbohydrate (18g sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges
INDIAN CANDY-SMOKED SALMON
Make and share this Indian Candy-Smoked Salmon recipe from Food.com.
Provided by Diana Adcock
Categories Canadian
Time P1DT5m
Yield 1 recipe
Number Of Ingredients 7
Steps:
- Mix together the water, salt, sugar and syrup.
- Stir until all ingredients are dissolved.
- Add Fish and brine for 24 hours.
- Remove fish and smoke anywhere from 8 hours to 1 1/2 days, depending on your smoker.
- Use the 3/4 cup honey mixed with the 1/4 cup water for basting.
- Don't over smoke or you're going to have jerky!
- Apple and Cherry woods are great for this recipe.
- Works well with venison also.
SMOKED SALMON
My husband and I manufacture meat smokers and we of course use our own product regularly. We had tried several smoked salmon recipes but this one tasted the best to us. The recipe was given to my husband by a co-worker.
Provided by LadyYager
Categories Lunch/Snacks
Time 3h10m
Yield 4 Fillets
Number Of Ingredients 10
Steps:
- In a large bowl, mix all brine ingredients thoroughly.
- In a large, deep pan combine whole salmon fillets with the brine mixture to soak over night, keeping refrigerated.
- Rinse thoroughly after brining.
- Pat dry with a paper towel and allow to air dry for at least one hour prior to smoking.
- Lay salmon fillets on smoker rack skin side down.
- Cook in smoker at 165°F for 3-5 hours.
- Cooking time will depend on the thickness of your fillets.
Nutrition Facts : Calories 635.3, Fat 15.2, SaturatedFat 2.8, Cholesterol 156.9, Sodium 10731.1, Carbohydrate 26.9, Fiber 1.3, Sugar 19.7, Protein 85.2
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- In a small bowl, combine the salt, sugar, and black pepper. Ingredients. 1/2 Cup kosher salt. 1 Cup brown sugar, firmly packed. 1 Tablespoon ground black pepper.
- Lay a large piece of plastic wrap at least 6 inches longer than the piece of salmon on a flat surface. Spread half of the cure on the plastic in the shape of the fillet and lay the salmon, skin-side down, on top.
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- In a small bowl, combine white sugar, brown sugar, kosher salt and black pepper. Ingredients. 1/2 Cup white sugar. 1/2 Cup brown sugar. 1/2 Cup kosher salt. 1 Teaspoon ground black pepper.
- Place a sheet of tin foil on top of a long, rimmed baking sheet. Place a layer of plastic wrap on top of the tin foil layer. Sprinkle 1/3 of the curing ingredient mixture on tin foil.
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- Start at the tail of the salmon running your fingers down the center of the fillet and work your way up towards the head of the fillet making sure all of the pin bones have been removed. Remove any bones you feel or see with a clean pare of needle nose pliers or fish tweezers..
- In a small bowl, mix all of the brine ingredients together with a whisk, until the salt and sugar have dissolved completely. Transfer the cleaned salmon filet inside a 2-gallon plastic bag, then pour in the brine solution, squeezing out as much air as possible. Place the bag onto a sheet pan or casserole dish. Situate the fillet inside the bag so that it is completely submerged inside the brine solution. Place it inside the refrigerator to cure.
- This next step is completely effortless BUT one of the most important steps to smoking good salmon. The salmon needs to form a pellicle. This is a slightly tacky layer that has a thin dry sheen to it like the flesh has been brushed with lacquer. This layer gives the smoke something to stick to.
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- Leave your fish fillets and the honey out, though, until you have thoroughly mixed everything in equal proportions.
- When you are done mixing your custom blend of spices, it should have a slightly brown look flecked with bits of white and gray.
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- Place all of the sauce ingredients into a small, grill-safe non-stick pan. Stir to evenly distribute all of the ingredients.
- Make a foil pan with sides out of non-stick foil, or use a pre-made foil pan that's been sprayed with cooking spray. Place the salmon inside, and drizzle with olive oil and sprinkle on the seasonings.
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