A delightful smoked salmon recipe with a sweet honey glaze, perfect for any occasion.
Cut the salmon fillets into strips about 1 inch wide.
Use a sharp knife to ensure clean cuts and even cooking.
Mix the salt, black pepper, sugar, garlic powder, and water in a non-metallic container to create the brine.
Ensure the salt and sugar are fully dissolved for an even brine.
Place the salmon strips into the brine, ensuring they are fully submerged. Refrigerate for 4 to 6 hours.
Cover the container to prevent any odors from affecting the salmon.
Rinse the salmon strips under cold water and pat them dry with paper towels. Refrigerate uncovered overnight to allow them to dry.
Drying the salmon helps form a pellicle, which is essential for smoking.
Spray the smoker racks with cooking spray and line the bottom with foil to catch drips.
Preheating the smoker ensures consistent cooking temperatures.
Place the salmon strips on the racks, leaving space between them. Smoke at 175°F for 4 to 5 hours, rotating the racks halfway through.
Use wood chips like alder or apple for a mild, sweet smoke flavor.
Mix honey, molasses, Worcestershire sauce, and lemon juice to create the glaze.
Warm the glaze slightly to make it easier to brush onto the salmon.
Brush the glaze onto the salmon strips during the last hour of smoking.
Apply the glaze in layers for a richer flavor.
Serve the smoked salmon strips warm or at room temperature. Enjoy!
Garnish with fresh herbs like dill or parsley for added freshness.
