This Honey Glazed Smoked Salmon recipe on Pellet Grill is juicy, tender, and full of flavor, thanks to the homemade honey glaze. Cooked low and slow on the pellet smoker, this salmon has a delicious smoke flavor and will be the talk of your family dinner.
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This honey-smoked salmon is based on my Soy Maple Glazed Salmon, which is made with maple syrup instead of honey. Check out my Masterbuilt Smoker Salmon for another easy smoked salmon recipe.
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Recipe Highlights
- Flavorful homemade honey glaze
- Melt-in-your-mouth juicy and tender salmon
- Quick and easy recipe
- Great for meal prep
- So versatile - it can be smoked or baked
- The glaze forms a delicious crust
Ingredients
- Salmon. I used coho salmon fillets.
- Honey glaze. It contains honey, brown sugar, soy sauce, lemon juice, minced garlic, sea salt, and black pepper.
See the printable recipe card below for exact measurements and a complete list of ingredients.
Substitutions
- Salmon fillet. You can also use King salmon. Fresh Atlantic salmon would be delicious if you are able to get it. Defrosted frozen salmon can also be used.
- Brown sugar. Use dark brown sugar, light brown sugar, or your favorite sugar substitute.
- Soy sauce. Use low-sodium soy sauce, regular soy sauce, or tamari instead.
- Sea salt. Use kosher salt instead.
Related Recipe: Baked Salmon With Asparagus And Potatoes In Foil
Step-by-step instructions
Step 1: First thing, preheat your pellet grill or electric smoker to 300 degrees F.
Step 2: Dab the salmon fillet with paper towels to remove moisture from the surface of the fish. Sprinkle the salt and pepper evenly over the fish.
Step 3: Combine honey, brown sugar, soy sauce, lemon juice, and minced garlic clove in a bowl (Image 1).
Step 4: Place salmon fillet skin side down in a disposable aluminum pan or line a 9 x 13 baking dish or baking sheet with aluminum foil. Remove any pin bones. Leave some space between the fillets. Pour the honey mixture over top of the entire fillet evenly. Sprinkle with red pepper flakes if you want a bit of heat (Image 2).
Step 5: Place the dish on the preheated pellet grill and smoke salmon for one hour. Use a basting brush to baste the top of the salmon with glaze every 15 minutes to keep the salmon moist. Cook until the internal temperature of the salmon reaches 145 degrees F, and the salmon flakes easily with a fork (Images 3 + 4).
Step 6: Once done, remove from the grill and serve immediately with extra glaze spooned on top and a sprinkle of sesame seeds.
Expert tips for best results
- Fresh salmon will give you the best flavor.
- Apple and cherry wood pellets complement the honey glaze.
- Add a pinch of cayenne pepper to the glaze for a bit of heat.
- Cook by temperature, not by time. Use a digital meat thermometer for accuracy.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. Read How Long Does Salmon Last In The Fridge for more information.
Side dishes
Recipe FAQs
I recommend you leave the salmon skin on. It keeps the fillets intact and prevents them from drying out.
Yes, bake it, covered, in the oven at 385 degrees F for about 30 minutes.
I recommend reheating it at about 275 degrees F until warmed through.
This is often protein coagulating at higher heat. Cooking at low heat will help to avoid it.
Make a salmon dip with cream cheese and red onion, or serve on a salad or in pasta.
More salmon recipes
Recipe
Honey Glazed Smoked Salmon Recipe on Pellet Grill
Equipment
- Pellet grill
Ingredients
- 2 pounds salmon whole or cut in fillets
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon red pepper flakes optional
- sesame seeds for garnish optional
For The Honey Glaze
- ½ cup honey
- 3 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
- 2 teaspoons garlic minced
Instructions
- Preheat your pellet grill or smoker to 300°F.
- Pat the salmon fillet dry with paper towels. Sprinkle evenly with sea salt and pepper.2 pounds salmon, ¼ teaspoon sea salt, ⅛ teaspoon black pepper
- Whisk together honey, brown sugar, soy sauce, lemon juice, and minced garlic in a small bowl.½ cup honey, 3 tablespoons brown sugar, 1 tablespoon soy sauce, 1 tablespoon lemon juice, 2 teaspoons garlic
- Lay the salmon fillet, skin side down, on either a disposable aluminum pan or a foil-lined 9 x 13 baking dish. Remove any pin bones. Space out the fillets to leave space between them.
- Pour the honey mixture evenly over the salmon. Add a sprinkle of red pepper flakes if you want a bit of spice.⅛ teaspoon red pepper flakes
- Place the pan with the prepared salmon on the preheated pellet smoker. Smoke the salmon for one hour. Baste the top of the salmon with the glaze using a basting brush every 15 minutes. Cook until the salmon's internal temperature reaches 145°F and it flakes easily with a fork.
- Once done, remove the salmon from the grill. Spoon extra glaze over the top and garnish with sesame seeds. Serve immediately.sesame seeds for garnish
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Recipe Notes:
- Fresh salmon will give you the best flavor.
- Apple and cherry wood pellets complement the honey glaze.
- Add a pinch of cayenne pepper to the glaze for a bit of heat.
- Cook by temperature, not by time. Use a digital meat thermometer for accuracy.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.
NUTRITION INFORMATION
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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