Honey Glazed Smoked Salmon Recipe [Quick and Easy Recipe]

Smoked Salmon has been a increasingly popular search and request. In this video I’m going to show you how to smoke salmon to perfection and then use an amazing honey glaze to set this recipe apart from any others.

We should be eating fish twice a week according to alot of medical research and this smoked salmon recipe is any easy way to create a passion to eat fish twice a week. Perfectly smoked Salmon is something most of us only enjoy at high end seafood restaurants…. until you watch this video!

#smokedsalmon
#smokedfish
#recipe

➡To become an Exclusive Backyard Pitmaster click here: https://bit.ly/3nb7xQP

➡Subscribe Here: http://bit.ly/DBackyard

➡Recipe: https://www.delmarvabackyard.com/blog/2022/10/23/smoked-honey-glazed-salmon

➡Delmarva Backyard Merch: bit.ly/3LJ5z4w

Links below allow you to support Delmarva Backyard with no additional cost
🔴THERMOMETERS – bit.ly/3VdTo0J
🔴WEBER GAS GRILL – http://amzn.to/2sHKFMj
🔴MASTERBUILT GRAVITY SMOKER – https://amzn.to/3qfl0Wt
🔴24 X 40 LONESTAR OFFSET SMOKER – https://bit.ly/374lBiU
🔴AIR FRYER – http://amzn.to/2GHPcAn
🔴SOUS VIDE – http://amzn.to/2EUZVa4
🔴BLACKSTONE GRIDDLE – https://amzn.to/3idqlci
🔴DALSTRONG KNIVES (discount code – BACKYARD) – https://alnk.to/44T5Bry
🔴SLICING KNIFE – http://amzn.to/2sJxEBJ
🔴BLACK GLOVES – https://amzn.to/2PEszET
🔴BEER CAN CHICKEN RACK – https://amzn.to/2WnfvVH

Music is either from youtube royalty free or https://player.epidemicsound.com/#/

The first step to eating wonderful salmon guys is we’re going to cut it right about just a simple salt brine but you can see where the interaction happened best way to get this guy started this is going to turn out to be an amazing salmon Hey guys how are you it’s good to see you again thank you for joining me here in the backyard i’m mike and today we have a wonderful salmon video for you salmon has been a very popular cook uh on youtube period but also on my channel for for i don’t know eight ten

Months or so uh people are just uh starting to enjoy salmon a lot more so i wanted to bring you one of my best recipes it’s a go-to uh you know it’s hard to beat salmon in a cast iron pan however smoked salmon is a close second

And i do have a prior video about smoked salmon however i’ve found that some tweaks and some some different things that we’re gonna do to it really enhance the flavor and make this a salmon recipe that’s just absolutely awesome so let’s get started here we go with some basic grocery store salmon

Good smell make sure it smells fresh the first step to eating wonderful salmon guys is buying great salmon and so you want fresh salmon the deeper the red color the more wild it is so if you get this pale pink color and this one’s definitely a little pale

That’s more of a farm salmon wild salmon is it’s just always going to be better than farm salmon so let’s get our salmon out and see how they did as far as packaging it you just never know every every seafood place or every grocery store is going to

Be different you can see where they packaged it it uh it’s got this piece here on it just wasn’t the best job for you know when they slice it up so we’re going to trim this up take it to right about so you can see here we’re going to cut

It right about here because that’s right about where it starts getting thick the the thicker it is in the middle the the the bigger the difference between the middle and the sides means the sides are going to come out you know overdone whereas the pink is just barely going to be right so

Um you know you want a nice even piece but you got to take what you can get sometimes so this is what they had when i was there so this is what we’re going to work with nice sharp knife we’re going to trim this guy right where we want it all right

Now we have a nice clean edge and that’s a nice looking piece a little more than four ounces i think next thing i always do is just kind of feel it see if you feel any of those bones in there and this one feels clean so i think we’re good

Put him aside it’s a really poor cut here uh you don’t normally see this but it is what it is so we just trim it up just a shame we got charge for that again this is very thin so it’s gonna kind of it’s gonna burn so you just gotta cut

Some of that back now we have four fairly good looking pieces of salmon now normally here i would go ahead and take some paper towels and dry off the flesh of the the salmon and the reason for that would be that i wanted to get a

Nice crust on it when i put it down in a frying pan if you if the it’s just like a steak if the surface of it is wet when you start your your cooking process you’re just not going to get the greatest sear but we’re going with that

Smoked edition today and it’s absolutely amazing just as amazing as the seared edition two different styles but we don’t need to dry off the surface of the meat however we don’t want to put anything else we don’t want a binder of any kind we want to put a brine just a

Simple salt brine and let that sit on here for about three to four hours and we’re just using a little bit of salt nothing serious just a little core salt just a small layer and what the salt does is it kind of pulls the moisture out of the fish

And then once it gets it out it pulls the moisture back in but with the salty flavor so it’s it helps keep the fish moist but it gives the fish that salty flavor all the way down to the core now we’re going into the refrigerator i’m gonna pull it out about an hour

Before i want to cook it and it’s not gonna take long to cook it’ll take about 45 minutes or so but however in my experience everything barbecued takes longer than you think it’s going to so give yourself a little bit of extra time i want you to look real close right at

The flesh of the fish do you see where that moisture came out mixed with that salt and now it’s went back in there’s no moisture in the pan but you can see where the interaction happened right on top of the fish beautiful it’s 65 degrees outside i’m gonna let

This sit right here on the table top until i get the smoker fired up which would take about a half an hour so let me show you which smoker we’re using guys if you don’t know about the gravity charcoal series grilles man you got to look into them they’re not really that expensive

And it uses you know kind of the best of both worlds when it comes to pellet grills and you know traditional wood burning grill it uses charcoal which goes in here and uh the ash bin for the charcoal is down here so as the charcoal burns it falls into the ash bin

And so more fresh charcoal comes down you take these two guys out here which block off the holes to the cooking chamber and now air can go from the firebox into the cooking chamber don’t forget to take those out or you won’t be able to have a good fire

Got a little control panel here where you can set time and temp and what it does is it sends a signal to the fan underneath there’s a fan that blows into the firebox and it blows more if you need a hotter fire it blows less if you

Need a cooler fire and so it gives you the exact right temperature that you’re looking for amazing grill i’m using good old-fashioned kingsford another little tip with the master belt gravity smoker is it has little dead man switches right here so this will stop the fan if it’s released

You put that down it pushes down on it and then you’re good to go and there’s a few of these guys you have one on the firebox and one on the cooking chamber as well best way to get this guy started is with a paper towel right in this

Little slot with some oil on it push it on in there and then you can light it from underneath i always get the salmon with the skin on and i think it just it keeps the fish more moist like that if you get the salmon with the skin off

The juice just kind of fall right through and uh you know they’re gone you can’t get those back so um i don’t know the science behind it but uh this is how i’ve produced the best results i get the salmon with the skin on while the

Grill’s heating up we got to build a little bit of flavor and we’re going to use some honey just a couple drizzles on each filet not too much and then we’re going to just rub that in kind of spread it out you don’t want it clumped together because you don’t want

It to burn you just want it to caramelize as the fish is smoking this is the spice we’re gonna use and we’re just gonna give it a nice dusting right on top it’ll stick really well with that honey on there oh man it smells wonderful

There we go those guys are ready to go on the pit we’re keeping this salmon simple and easy this is a during the week type of thing you can throw together without a whole lot of effort and for that reason we’re gonna smoke it a little faster a

Little harder than normal it’s called a fast hard smoke we’re gonna go up to about 250 degrees to start and for about a half an hour we’re going to stay right at 250 and then we’re going to raise it up to 300 and finish it off we’re going

To take the salmon up to 140 degrees fahrenheit 250. i’m not sure how long it will take it won’t take six hours but that’ll keep it running for six hours so we’ll leave it right there guys don’t think for a second since this is a bit of a quicker style cook that

We’re gonna lack in any flavor or quality this is gonna turn out to be an amazing salmon the main thing is keep an eye on the temperature of the grill as well as the temperature of the salmon and so we’re going to keep checking that temperature of the salmon after the

First half hour to make sure it doesn’t get above 140. So Look So [Applause] I’m willing to say most families in the united states don’t eat fish twice a week and fish sticks doesn’t count neither does the fish sandwich at mcdonald’s i think a lot of us you know if we’re not careful we let our our expectation of fish or the word fish if

We’re gonna have fish for dinner it becomes too generic like the tuna fish in the can it’s really about cooking the fish properly giving it the right flavors cooking it the right way finishing it at the right temperature and and producing a good quality piece of fish rather than a mass-produced piece of

Fish i’ve let this sit for about 10 minutes i’m gonna eat it before it gets cold so let’s go ahead and cut into it and see what we’re working with all right let’s see what we have here i’m just going to kind of cut across the grain here just to see what we’re

Working with inside all right it’s time to go ahead and get a piece [Applause] that’s good it’s got so much flavor the smokiness from the charcoal the rub has that blackened seasoning that just kind of blackened salmon is the way to go i’m telling you they just come together

Magically somehow if you smoke it like this a little faster a little higher than normal normal being like 225 250. we start at 250 with this but we finish at 300 kind of like we do chicken you know you start a little lower and then you go to a higher temperature and what

It does is that higher temperature for chicken it helps render the fat and the skin so the skin’s not chewy well the higher temperature on the salmon helps crisp that outside so you get an amazing amazing bite make sure you try some of this quick hard smoked honey salmon that’s so good