Honey Glazed Smoked Salmon Recipe on Pellet Grill
This Honey Glazed Smoked Salmon on a 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.
Servings: 4 servings
Calories: 491kcal
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
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
Calories: 491kcal | Carbohydrates: 45g | Protein: 46g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Cholesterol: 125mg | Sodium: 502mg | Potassium: 1167mg | Fiber: 0.2g | Sugar: 44g | Vitamin A: 110IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 2mg
