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Smoked BBQ salmon with honey-mustard glaze
Flaky, tender smoked salmon with a golden honey-mustard glaze

Smoked BBQ salmon

Author: Flavelo
Recipes Main Courses Quick Meals
The relationship between salmon and smoke is ancient, but in this version, the gentleness of the BBQ technique dominates. The structure of the fish meat is very delicate; heat causes the muscle fibres to contract quickly and squeeze out moisture. The secret here is very low temperature and a honey-mustard glaze forming a protective layer, preventing the fillet from drying out while the smoke aroma subtly infuses between the flakes of meat.
🕒 Prep Time 1 hr 15 mins
🍳 Cook Time 3 hrs
⌛ Total Time 4 hrs 25 mins
🍽️ Servings 4 servings
🔥 Calories 1250 kcal
🌍 Cuisine American

Ingredients

Equipment Needed

  • Smoker or lidded grill
  • Meat thermometer
  • Silicone brush
  • Kitchen paper
  • Smoking wood chunks (fruit wood or alder)

Allergen Information

⚠️ Fish
⚠️ Mustard

Instructions

1 ✓

Wash the salmon under cold water, then pat completely dry with kitchen paper. Leave the skin on!

Tip: Marinade won't stick to a wet surface, and smoke won't colour it nicely. A dry surface helps form a sticky layer (pellicle).
2 ✓

Mix the salt, pepper, garlic powder, paprika, and brown sugar. Sprinkle over the fleshy side of the salmon and press gently.

Tip: Sugar and salt draw out a little water from the surface, concentrating flavours (dehydration).
3 ✓

Place the fish in the fridge uncovered to rest for 1 hour.

Tip: This step dries the surface, which is essential for smoke adhesion.
4 ✓

Preheat the smoker to a very low temperature, 90-100°C.

Tip: Fish proteins harden quickly above 60°C, hence the need for gentle heat.
5 ✓

Mix the glaze: whisk the honey, mustard, lemon juice, and olive oil until smooth.

Tip: The emulsion (mixture of oil and acid) helps the glaze not to run off the fish immediately.
6 ✓

Place the salmon skin-side down on the grate and smoke for approx. 1.5-2 hours.

Tip: Do not turn it over! The skin protects the bottom from drying out.
7 ✓

When the internal temperature reaches 50°C, brush with the honey-mustard glaze.

Tip: At this point, the fish is almost done; the glaze just needs to warm through.
8 ✓

Continue cooking until the internal temperature reaches 60-63°C. The meat should be opaque and flake easily.

Tip: If you see white exudation (albumin), the heat was a bit high, but it is still edible.
9 ✓

Remove from the grate and rest for 10 minutes before serving.

Tip: During resting, the fibres relax, keeping the bite juicier.

Recipe FAQ

What is the white substance on the fish?
It's albumin, a protein that coagulates under high heat. If you cook at a low temperature, this can be avoided or minimised.
Should I remove the skin?
No! The skin protects the meat from the heat and holds the fillet together on the grate. It can be easily separated when serving.

Ingredients

  • 1 kg Salmon fillet (skin-on, whole)
  • 20 g Coarse salt
  • 10 g Freshly ground black pepper
  • 5 g Garlic powder
  • 5 g Smoked paprika
  • 20 g Brown sugar
  • 30 g Dijon mustard
  • 50 ml Honey
  • 30 ml Lemon juice
  • 20 ml Olive oil
  • 500 g Smoking wood chunks (alder, apple or cherry)