Smoking salmon is one of my favorite things to make. Whenever the smoker is running, I often find myself tossing a fillet of salmon in. Over the years I’ve tried many approaches—wet brines, dry brines, overnight marinades followed by a rinse and a pellicle, and simple rubs applied right before smoking. Each method can yield excellent results; the choice usually comes down to how much time you have and what flavor you prefer.
This orange-hoisin variation began as a grocery-store improv: I picked up salmon fillets, remembered I needed hoisin for another dish, and grabbed a bag of oranges for lunches. The ingredients ended up in my cart together and the idea for this recipe was born.
I like this version because it doesn’t require an overnight soak. The salmon marinates in the refrigerator for about 3–4 hours, then goes straight into the smoker set to 250°F. That temperature is convenient because it matches the setting I use for many other proteins, so you can smoke this alongside pork, chicken, or other meats without changing the heat.
One key to this recipe is reserving half a cup of the marinade before you pour it over the fish. While the salmon smokes, reduce that reserved portion in a small saucepan over medium-low heat until it thickens into a glossy glaze—usually about 10–15 minutes. When the salmon is done, brush the glaze over the fillet and finish with toasted sesame seeds. The result is moist, smoky salmon with a balanced sweet-Asian flavor from the hoisin, orange, honey, and a touch of heat.
For more smoked fish ideas, try variations like bite-sized smoked salmon nuggets, smoked steelhead trout, rainbow trout smoked the same way as salmon, rich smoked catfish with an herb marinade, or smoked tilapia paired with grapefruit and ginger. Each fish has its own texture and fat content, so small adjustments in time or wood choice can make a big difference.
Smoked Salmon with Orange Hoisin Glaze
Ingredients
- 1 salmon fillet , about 1 1/2 pounds
- 1/2 cup hoisin sauce
- 2/3 cup orange juice
- 1/2 cup honey
- 1 1/2 tbsp Sriracha sauce
- 2 tbsp sesame oil
- 1 tsp garlic powder
- 1 tbsp sesame seeds , toasted
Instructions
-
Whisk together the hoisin sauce, orange juice, honey, Sriracha, sesame oil, and garlic powder. Measure out 1/2 cup of the mixture and set it aside for the glaze.
-
Place the salmon in a shallow dish and pour the remaining marinade over it. Turn the fillet a couple of times so it’s evenly coated, cover, and refrigerate for 3–4 hours, flipping once every hour.
-
Preheat your smoker to 250°F and use fruitwoods like apple or cherry, or alder or maple for a mild, complementary smoke.
-
Smoke the salmon for about 3 hours, or until the internal temperature reaches 145°F and the flesh flakes easily.
-
While the fish smokes, simmer the reserved 1/2 cup of marinade in a small saucepan over medium-low heat until it reduces and thickens into a glaze, about 10–15 minutes. Remove from heat.
-
When the salmon is done, transfer it to a serving platter, brush with the reduced glaze, and sprinkle with toasted sesame seeds. Serve warm.
- Pin
- Share
- Tweet
Nutrition
Per serving:
Nutrition Disclaimer