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Smoked Salmon is a show stopper on any dinner table when it's perfectly cooked.  In this video, I decided to smoke a 1 3/4 pound filet.  I also wanted to brine and glaze it so I started looking around for ideas.  I also wanted to incorporate some Jack Daniels Tennessee Honey into the recipe.  The recipe I used in this video is based on one I found in the book "Slow Fire" by Ray "Dr. BBQ" Lampe.
 
Brine:
 
3/4 cup cold water
1/4 cup Jack Daniels Tennessee Honey
2 tbsp kosher salt
1 tbsp brown sugar
1/2 teaspoon Onion Powder
1/2 teaspoon fresh cracked black pepper
1/8 tsp ground cinnamon
 
Marinate a 1.5 to 2 pound filet in this brine for one hour while your grill is warming up to 250 degrees.
 
When the brine is complete, drain the brine and pat the fish dry.  Dust both sides with paprika and put it on the smoker at 250 degrees with your choice of medium to light intensity smoking wood (I used apple.)  
 
Mix up your glaze:
 
3 tbsp honey
1 tbsp fresh squeezed orange juice
zest of one orange
1 teaspoon Jack Daniels Tennessee Honey
 
When the fish is about ready (30 minutes or so), brush the glaze on the top of the salmon and remove it from the grill....
 
Dig in!
 
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  • 4 weeks later...

Hey John, we are heading out of town to my brothers place for thanksgiving. My wife reminded me that we should bring something so i thought this smoked salmon would be a good appetizer. I purchased the 'tennessee honey' yesterday and my neighbor and i decided we needed to sample that ingredient last night. It took some discipline but we managed to save enough for the salmon recipe.

I did up the salmon this morning and it turned out awsome. My family is pretty much meat and potatos so smoked salmon is a bit on the adventurous side. But with the honey and citrus flavors, i cant see anyone walking away from it after one bite. Its chilled and ready for the trip. Thanks for the recipe!

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  • 2 weeks later...

John, just want to say thanks for sharing this recipe. Cooked 6 lb of salmon last night for a dinner party and nobody wanted to touch the Pork because the salmon was so good. This was the best salmon dish I ever made. One thing different I did though was cook the salmon on cedar planks. 

 

Excellent :)  

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  • 4 months later...

Made this last night on my Akorn. I had Wild Turkey American Honey and mandarin instead of orange. Manuka wood chips on charcoal. The fishmonger didn't have whole fillets so I got three solid pieces at around 1 1/2" thick, 1 1/2 pounds. 

Yum, delicious. 

We have always been salmon fans and this will become our staple for smoked salmon. 

Thank you for a great recipe and instructional video. 

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  • 6 years later...
  • 2 months later...

I made this tonight. My wife says this is the best thing I've cooked on the Joe and even though I don't like salmon that much, smoking it and that glaze made it DELICIOUS. Since it's good for you, it's now part of our regular rotation. 

 

BTW, made it with clementine juice and zest because that's what we had and it was maybe better than even an orange--just that one notch sweeter. 

 

John, thank you!

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