Balsamic Honey Smoked Salmon

inAmerican Recipes, Dinner Recipes, Fish & Seafood Recipes, Gluten Free Recipes, Holiday & Dinner Party Recipes, Recipes, Smoked Recipes
  • YIELDS | 4-6 SERVINGS
  • PREP TIME | 10 MINS PLUS 3-5 HRS MARINATING TIME
  • COOK TIME | 35 MINS

The marinade of olive oil and rosemary permeates and tenderizes the fish, and the balsamic and honey melt in your mouth. This dish makes a beautiful presentation for any special occasional but its so easy to make, you will find yourself making it during the week often. No smoker? No worries. This dish works well in the oven too.

Ingredients

  • 1 whole Norwegian salmon with skin
  • 1 large sprig of rosemary, stem removed and leaves finely chopped
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Glaze

  • 1/4 cup honey
  • 3 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • Freshly ground pepper

Instructions

Smoker Method

  1. Brush salmon with olive oil and then sprinkle on salt, pepper, and chopped rosemary. Cover with parchment paper and let sit in the refrigerator 2-4 hours. Take the salmon out of the refrigerator at least 1 hour before cooking to bring it to room temperature.
  2. While the salmon sits, make the glaze. Combine all ingredients and mix well, then brush half the glaze over the fish, making sure to get both sides.
  3. Start smoker and let smoke 10 minutes. After 10 minutes, put the smoker on 225°F and cook the salmon until it reaches the temperature of 125-130°F, roughly 15-20 minutes. Pay attention to the temperature more than to the time. The salmon will be medium-rare in temperature. Cook for 3-5 additional minutes if you prefer a more medium texture.
  4. Brush the remaining glaze over the salmon and serve.

Oven Method

  1. Follow steps 1 and 2 in the Smoker Method.
  2. Preheat oven to 400°F.
  3. Unroll the parchment and place it and the fish onto a sheet pan. Bake for 8 minutes for medium and 6-8 minutes for medium-rare.
  4. Remove from oven and brush on the remaining glaze and serve.