🐟 Smoked Honey-Glazed Salmon
/If you’re looking for a dish that’ll knock everyone’s socks off at your next BBQ, this Smoked Honey-Glazed Salmon is it. Perfectly smoked, kissed with sweetness, and glazed in golden honey that caramelizes into pure backyard magic. It’s that ideal mix of smoky and sweet, and it’s shockingly simple to make.
The Story Behind the Recipe
Salmon has always been one of my go-to proteins for backyard smoking. It’s quick, it’s flavorful, and when paired with a honey glaze, it delivers something that’s just plain addictive. I wanted to create a version that kept things simple but elevated the flavor — something you could throw on the smoker without overthinking it, yet still impress everyone at the table.
That’s how this recipe came to life: fresh salmon, a touch of Magic Seasoning, and a drizzle of honey that transforms into a sticky, smoky glaze under the lid of the Masterbuilt Gravity Smoker.
Why You’ll Love This Recipe ❤️
🔥 Sweet & Smoky Perfection: Honey caramelizes into a glaze that balances perfectly with the wood smoke.
🐟 Simple But Elegant: Minimal ingredients, maximum flavor — ideal for weeknights or guests.
🍯 Quick Cook Time: From prep to plate in under 30 minutes.
🌡️ Perfect Texture: Tender, flaky, and never overcooked.
💨 Backyard Showstopper: Looks restaurant-quality, tastes even better.
Smoked Honey-Glazed Salmon
🕒 Prep Time: 10 min 🔥 Cook Time: 20 min ⏳ Total Time: 30 min 🍽 Serves: 6
Ingredients
6–8 oz Salmon Filets
Coarse Salt
Honey
Chef Paul Prudhomme Magic Blackened Redfish Seasoning
Instructions
1️⃣ Select the Perfect Salmon: Choose fresh, deep-colored salmon filets — the quality of your fish makes or breaks this dish. Trim thin edges for even cooking.
2️⃣ The Dry Brine Magic: Lightly sprinkle coarse salt over the salmon and refrigerate uncovered for 3–4 hours. This simple brine enhances flavor and helps the fish stay juicy during the smoke.
3️⃣ Honey and Spice: Brush each filet with 1 teaspoon of honey, then season evenly with 1 teaspoon of Magic Blackened Redfish. This combo gives you that sweet heat balance that caramelizes beautifully in the smoker.
4️⃣ Smoke to Perfection: Preheat your Masterbuilt Gravity Smoker to 250°F (121°C). Place the salmon skin-side down and let it absorb that wood smoke for 20–30 minutes.
5️⃣ The Finish: Raise the smoker to 300°F (149°C) for the last few minutes to glaze and tighten the surface. Remove when internal temp hits 140°F (60°C) — verified with a ThermaPen — and let rest for 15 minutes before slicing.
6️⃣ Serve It Up: Drizzle a little melted butter over top while it rests for that glossy, rich finish.
Additional Tips 💡
🐟 Freshness First: Cook the salmon the same day you buy it for the best texture and flavor.
🔥 Temperature Control: Keep the smoker under 300°F to avoid overcooking.
🍯 Add Butter at Rest: A light butter drizzle enhances flavor and presentation.
💨 Choose Mild Woods: Alder or applewood complements the honey glaze beautifully.
🌿 Quick Rest Matters: 10–15 minutes helps the juices settle and flavor deepen.
Why This Recipe Works
The dry brine pulls moisture to the surface, allowing the smoke and honey to build layers of flavor without drying the fish out. The Magic Seasoning adds just enough spice to balance the sweetness, and the smoker’s consistent heat caramelizes the glaze perfectly.
The end result: smoky, buttery, sweet, and savory salmon that melts in your mouth every single time.
FAQ Section
Q: Can I use a different fish?
A: Yes — trout or arctic char work great. Just adjust smoking times for thinner cuts.
Q: How do I know when it’s done?
A: At 145°F, the salmon flakes easily and turns opaque but remains juicy.
Q: Which wood chips are best?
A: Alder or applewood for a mild sweetness, or cherry for a slightly bolder smoke.
Q: Can I make the glaze ahead of time?
A: Definitely. Prepare it and refrigerate for up to a week. Warm gently before brushing.
Q: How do I store leftovers?
A: Keep in an airtight container in the fridge for up to 3 days. It’s also incredible cold over salad.