Go Back
–+ servings
Garlic soy honey smoked salmon fillet with seasoning on cedar plank after grilling

Garlic Soy Honey Smoked Salmon

Garlic soy honey smoked salmon with skin-on fillets scored in a crosshatch pattern, glazed heavy with soy sauce, honey, garlic, olive oil, lemon juice, and black pepper, smoked at 225°F on butcher paper or cedar plank until 140°F internal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 2 people
Course: Main Course
Cuisine: American, Asian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 2 salmon fillets skin-on
Glaze
  • 3 tbsp soy sauce
  • 3 tbsp honey
  • 4-5 cloves garlic minced
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp black pepper

Equipment

  • Smoker or grill
  • Instant-Read Thermometer
  • Butcher paper or cedar plank

Method
 

  1. Score the top of each salmon fillet in a light crosshatch pattern, about 1/4 inch deep. Don't cut through to the skin.
  2. Mix soy sauce, honey, minced garlic, olive oil, lemon juice, and black pepper. Reserve 1/3 of the glaze for mid-smoke brushing.
  3. Brush glaze generously over scored salmon, working it into the score lines. Place on butcher paper or soaked cedar plank.
  4. Smoke at 225°F until internal temp reaches 140°F, about 45-60 minutes. Brush reserved glaze halfway through for a sticky finish.
  5. Rest 3-5 minutes. Carryover brings temp to 145°F. Slice or flake and serve.

Notes

Score for flavor: Crosshatch cuts create channels that trap glaze and caramelize during the smoke. Cut 1/4 inch deep.
Butcher paper vs. cedar plank: Butcher paper = cleaner smoke, softer texture. Cedar plank = more wood aroma, firmer bite. Soak cedar planks 1 hour minimum.
Pull at 140°F: Carryover takes it to 145°F. Pulling at 145°F produces dry salmon at 148-150°F by serving time.
Double glaze: First coat before smoking, second coat halfway through. Two layers build a sticky, lacquered finish.

Tried this recipe?

Let us know how it was!