Honey Smoked Salmon
An easy pellet smoker recipe that is super juicy, tender, and flaky with a slight sweetness.
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Servings: 6
Equipment
- pellet smoker
- wood pellets (any of your choosing) I used a mix.
- aluminum foil
- small bowl
- spatula or marinade brush
Ingredients
- 1.5 pounds salmon skin on
- ¼ cup honey
- ½ tsp salt
- ½ tsp garlic powder
- ¼ tsp paprika
- ¼ tsp pepper
Instructions
- Fill the hopper with pellets. Preheat the pellet smoker to 185°F.
- In a small bowl, mix honey, salt, garlic, paprika, and pepper. Place salmon skin side down on a piece of aluminum foil. Spread the honey mixture over the salmon using a spatula or marinade brush. Option to transfer to the refrigerator to marinate for a couple of hours (see notes).If ready to smoke, transfer salmon with the foil to the preheated smoker.
- Smoke until the internal temperature reaches 140-145°F. Salmon should no longer be translucent and will easily flake off. Mine took 1 hour but smoke time depends on salmon size and thickness.Let rest 5-10 minutes then serve.
- Store leftovers in an airtight container in the refrigerator for 5-7 days.
Notes
To marinate the salmon in the honey mixture: spread the honey mixture over the salmon then refrigerate for a couple of hours. Take the salmon out of the refrigerator while preheating the smoker. Smoke as directed.
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