Mango Hot-Honey Smoked Salmon
Equipment
- Smoker
Ingredients
- 2 pounds wild caught alaskan salmon
- 1 cup brown sugar
- ⅓ cup kosher salt
- ½ cup mango puree or mango juice, fresh blended mangoes, or rehydrated freeze-dried mango
- ½ cup Mikes hot honey or your favorite brand
- 5 cups cold water
Instructions
- Make the Brine: In a large bowl, whisk together brown sugar, salt, and cold water until the salt begins to dissolve.
- Brine the Salmon: Place salmon in an airtight container and pour the brine over top, ensuring it’s fully submerged.Refrigerate for 12 hours, then remove, pat dry, and transfer to a drying rack. Let it dry uncovered in the fridge for another 8–12 hours. (You can use a fan to speed things up.)
- Smoke the Salmon: Preheat your smoker to 170°F. If it runs hot, add ice to the drip pan to keep the temperature stable. Add salmon to the smoker and smoke for 2–3 hours, until the internal temp reaches 130°F.
- Make the Glaze: In a small bowl, whisk together mango purée and hot honey until smooth.
- Baste & Finish: Once the salmon hits 130°F, start brushing with the glaze every 20 minutes until it reaches 145°F (about another 1–1.5 hours). For a caramelized finish, increase the heat to 400°F for the last 10 minutes.
- Baste & Finish: Once the salmon hits 130°F, start brushing with the glaze every 20 minutes until it reaches 145°F (about another 1–1.5 hours).For a caramelized finish, increase the heat to 400°F for the last 10 minutes.
Notes
No smoker? No worries.
Preheat your oven to 200°F. Place brined and dried salmon on a lined baking sheet and bake for 2 hours, or until it reaches 130°F internally. Begin basting with the mango-honey glaze every 15–20 minutes until it hits 145°F.
For that caramelized finish, crank the oven to 425°F for the final 5 minutes.
For that caramelized finish, crank the oven to 425°F for the final 5 minutes.
Tried this recipe?Let us know how it was!