Hot Smoked Salmon
Get your grill fired up and your appetite ready because we’re throwing down a Hot Smoked Salmon recipe that brings the fire and smoke without your traditional smoker. This salmon is cooked with indirect heat (same as smoking) but grill. Want to cook it on a smoker instead? Go for it! The recipes stays the same and the flavor will be just as delicious! The cooking process for the hot-smoked version of this grilled salmon recipe is my go-to anytime I land a full slab of salmon. Why? We’re talking juicy, flaky salmon layered with a Pendleton Whisky-infused chipotle glaze that is hot and spicy. Combined with the subtle fruit wood smoke, I’m pretty sure you’ll want to eat the entire fillet in one sitting. The final result of this culinary combo? Sweet, spicy, and smoky decadent goodness in every bite. This hot-smoked salmon recipe is a variation of my Bourbon Bacon Pecan Salmon recipe. However, this time around, the garlic and chipotle kick up the smoky flavor a notch or two. Table of Contents Why Pendleton? Why You’ll Love Hot-Smoked SalmonMore ways to enjoy SalmonSmoked Salmon Recipe IngredientsHot-smoking method for the best salmonGrill Prep for Whisky GlazeSalmonGrilling the Hot Smoked SalmonWhat to Serve with Fresh SalmonPendleton Old Fashioned Cocktail Recipe (always a good idea!)Leftovers & ReheatingFAQs for Hot Smoked SalmonHONEY INFUSED. FLAME PERFECTED.Hot Smoked Salmon Recipe Why Pendleton? Why You’ll Love Hot-Smoked Salmon More ways to enjoy Salmon Smoked Salmon Recipe Ingredients Hot-smoking method for the best salmon Grill Prep for Whisky Glaze Grill Prep for Whisky Glaze Salmon Grilling the Hot Smoked Salmon What to Serve with Fresh Salmon Pendleton Old Fashioned Cocktail Recipe (always a good idea!) Leftovers & Reheating FAQs for Hot Smoked Salmon HONEY INFUSED. FLAME PERFECTED. Hot Smoked Salmon Recipe Why Pendleton? Why am I recommending Pendleton Whisky? If you know, you know. And if you don’t know, then you should soon find out! Pendleton Whisky is distilled in Western Canada with glacier-fed spring water sourced from Mt. Hood, Oregon. It has an exceptionally smooth texture and rich, complex flavor profile. It’s a go-to for me whether it’s for cooking or enjoying a glass straight. Why You’ll Love Hot-Smoked Salmon This is not your traditional hot-smoked salmon recipe. Instead of relying on a smoker for the heat source, we’re using the basic method of indirect grilling with a higher temperature fire, holding steady around 350F. The result is a beautifully smoky flavor without any special gear. And what really seals the deal? A bold, flavor-stacked Whisky Chipotle Glaze that brings the heat, the sweet, and that signature Pendleton depth. Plus, did I mention that this hot smoked salmon cooks fast? Not in a couple of hours, but in about 20 minutes, you’ll have a grilled salmon packed with smoky flavor, thanks to the rich combo of maple syrup, chipotle, and Pendleton Whisky. It’s versatile enough for an easy weeknight dinner or to impress at your next backyard gathering. And best of all, it delivers that flaky texture you crave from fatty fish like salmon. More ways to enjoy Salmon Besides the short cooking time, hot-smoked salmon is always a great idea for special occasions or easy weeknight dinners. Salmon doesn’t need a long time to cook, so it’s perfect for summer nights when you’re not in the mood to spend hours standing by the grill. Overall, wild salmon with flavor love from the barbecue seasoning and the Pendleton Rye Whisky chipotle glaze is so freakin’ delicious. Each bite is rich, flavorful and memorable! Smoked Salmon Recipe Ingredients Full Side of Salmon – Whether you’re using wild-caught salmon from the Pacific Northwest, Atlantic salmon, King salmon, or even farm-raised salmon, go with your personal preference. That said, wild salmon from cold water always delivers the best results. If you don’t have a full side for the grill, salmon fillets will work too. And don’t forget to season it with my Maple Bourbon Seasoning (or your favorite BBQ rub). Full Side of Salmon – Whether you’re using wild-caught salmon from the Pacific Northwest, Atlantic salmon, King salmon, or even farm-raised salmon, go with your personal preference. That said, wild salmon from cold water always delivers the best results. If you don’t have a full side for the grill, salmon fillets will work too. And don’t forget to season it with my Maple Bourbon Seasoning (or your favorite BBQ rub). Add flavor to everything you’re cooking shop over the fire spice lines Whisky Chipotle Glaze – A tantalizing blend of Pendleton Rye Whisky, maple syrup, BBQ sauce, brown sugar, Chipotle puree, and then some sesame seeds creates a sticky, flavorful coating for the salmon. Whisky Chipotle Glaze – A tantalizing blend of Pendleton Rye Whisky, maple syrup, BBQ sauce, brown sugar, Chipotle puree, and then some sesame seeds creates a sticky, flavorful coating for the salmon. Oranges – Sliced navel oranges serve as a natural “plank” for the salmon during cooking. While they don’t really impart flavor onto the salmon, they do ensure the salmon doesn’t stick to the grill grate while cooking. Oranges – Sliced navel oranges serve as a natural “plank” for the salmon during cooking. While they don’t really impart flavor onto the salmon, they do ensure the salmon doesn’t stick to the grill grate while cooking. Undoubtedly, with its tantalizing blend of flavors and easy preparation, Hot Smoked Salmon, made with indirect heat on the grill, is about to become a favorite recipe in your culinary arsenal. You’ll savor every bite of the smoky sweet goodness! Hot-smoking method for the best salmon Grill Prep for Whisky Glaze Alright, let’s get started by getting a moderate fire going on the grill with our charcoal and wood chips. First, preheat it to medium-high heat, aiming for around 350 degrees F. Once that grill temperature is reached, place a cast iron skillet directly over the high-heat side. Toss in your minced garlic and let it sizzle and brown for about 2 minutes. Then comes the fun. Deglaze the skillet with Pendleton Rye Whisky and let it simmer for another 2 minutes. Next, it’s time to add the rest of the ingredients for the sweet and spicy whiskey glaze. Let everything simmer away over the flames until it thickens up, usually about 4-5 minutes. Definitely keep an eye on it, stir it often, and if it starts bubbling too high, just pull the skillet off the flames for a bit. Once it’s nice and thick, let it cool down for a few minutes to room temperature. Glazing the salmon is a great way to add more flavor to the dish. If this specific glaze isn’t doing it for ya, check out the glazes I use in my Bourbon Bacon Pecan Salmon, Teriyaki Salmon, or Honey Mustard and Chili Baked Salmon for other options. While the glaze is cooling off, let’s prep the surface of the salmon. With the skin side down, generously season the top of the salmon with the BBQ Rub and then set it aside. Go ahead and grab those sliced oranges and then arrange them on the cooler side of the grill as a plank. You may have seen me use this technique before in the Planked Salmon recipe. This is one of my favorite ways to cook salmon because it’s a simple and easy way to add flavor, plus it ensures the salmon won’t stick to the grill. Carefully lay the seasoned salmon with the salmon skin side on top of the oranges. Next up, slather the salmon generously with that delicious Whisky Chipotle Glaze. Make sure to cover every inch with that sticky and flavorful sauce. Grilling the Hot Smoked Salmon Close the grill lid and let it work its magic, cooking indirectly at 350 degrees F for about 15-20 minutes, or until the salmon reaches an internal temperature of 135-145 degrees F. To check the temperature, make sure to use an instant-read thermometer. Once the salmon is done, carefully take it off the grill and then sprinkle on some chopped chives and a few extra sesame seeds for good measure. All that’s left to do is serve up each piece of salmon with your favorite sides. Lastly, enjoy every bite of that hot smoked salmon goodness! For other fun salmon recipes, check out how to make Smoked Salmon Burnt Ends or even Salmon Wrapped Shrimp! Baked Wood Plank Salmon is another classic that’s easy to cook and so freakin’ delicious! What to Serve with Fresh Salmon Hot Smoked Salmon is the best dish to make for any occasion because it pairs well with many of your favorite sides. I’m thinking grilled vegetables, a fresh green salad, or garlic-infused mashed potatoes. For drinks, make a classic Pendleton Old Fashioned cocktail, because, of course, it’s the perfect complement. See the quick and easy recipe below. If you love seafood as much as me, check out the latest post about how to make a Grilled Seafood Platter. Pendleton Old Fashioned Cocktail Recipe (always a good idea!) First, fill a mixing glass or cocktail shaker with a handful of ice cubes. Secondly, pour in 2 ounces of Pendleton Whisky. Next, add a quarter ounce of simple syrup. Then, add two dashes of Angostura bitters before stirring or shaking vigorously for about 30 seconds. Finally, strain the concoction into a glass filled with fresh ice. Garnish with an orange twist. Leftovers & Reheating If you happen to have a lot of salmon left over, store it in an airtight container in the refrigerator no more than a couple days. To reheat, gently warm the salmon over the grill inside some aluminum foil at a low temperature for about 10-12 minutes. Leftover cold salmon is great on salads or in creamy pasta dishes. FAQs for Hot Smoked Salmon What kind of charcoal and wood do you recommend to build the smoky flavor? Use lump charcoal for a clean, hot burn, and add fruit wood or alder wood chunks for a sweet, mellow smoky flavor that pairs perfectly with salmon. Is this like cold-smoked salmon from the grocery store? Nope. That’s a totally different method using lower temperatures, a curing mixture, and takes a long time. This is hot-smoked, grilled, and ready fast. Can I use a gas grill? Yes, a gas grill works great — just use a foil packet of soaked wood chips over the flame to build smoky flavor. Get stoked for life HONEY INFUSED. FLAME PERFECTED. NO HIGH FRUCTOSE CORN SYRUP. PURE HONEY GOODNESS. HONEY SWEETENED CAYENNE KICK SMALL BATCH HONEY SWEETENED CAYENNE KICK SMALL BATCH Salmon: ▢ 1 Whole Side of Salmon▢ ¼ cup Maple Bourbon Seasoning BBQ Seasoning▢ 4-5 Navel Oranges sliced▢ Chopped Chives for garnish ▢ 1 Whole Side of Salmon ▢ ¼ cup Maple Bourbon Seasoning BBQ Seasoning ▢ 4-5 Navel Oranges sliced ▢ Chopped Chives for garnish Whisky Chipotle Glaze: ▢ 3 oz Pendleton Rye Whisky▢ 2 tbsp Maple Syrup▢ 2 tbsp HNY FYR BBQ Sauce or your favorite BBQ Sauce▢ 1.5 tbsp of Brown Sugar▢ 1 tbsp Chipotle Puree▢ 2 tsp Minced Garlic▢ 2 tsp Sesame Seeds ▢ 3 oz Pendleton Rye Whisky ▢ 2 tbsp Maple Syrup ▢ 2 tbsp HNY FYR BBQ Sauce or your favorite BBQ Sauce ▢ 1.5 tbsp of Brown Sugar ▢ 1 tbsp Chipotle Puree ▢ 2 tsp Minced Garlic ▢ 2 tsp Sesame Seeds Preheat a two zone medium-high heat fire (around 350F).Add a cast iron skillet over the high heat side of the grill. Add your minced garlic to brown for 2 minutes, then deglaze with Pendleton Rye Whisky and let simmer for 2 minutes. Next, add the rest of the ingredients for the Whisky Glaze and let simmer over the flames until thickened (about 4-5 minutes). Make sure to stir it often, and pull the skillet off the flames if you see it start to bubble too high. Let it cool, then add it back to the flames and keep stirring. Once the glaze has thickened, pull it off and let cool for 5 minutes.Generously season your salmon with my Maple Bourbon Seasoning (or your favorite BBQ Rub) and set to the side.Add all your sliced oranges to the cool side of the grill to create a “plank” for your salmon to lay on. Place the salmon on top of the oranges and slather in the Whisky Chipotle Glaze. Thoroughly cover the top of the salmon with the glaze. Close your grill lid and cook indirect at 350F for 15-20 minutes until it reaches 135-145F internal.When the salmon is done, pull it off and garnish with chopped chives and more sesame seeds. Serve with a Pendleton Old Fashioned and enjoy! Preheat a two zone medium-high heat fire (around 350F). Preheat a two zone medium-high heat fire (around 350F). Add a cast iron skillet over the high heat side of the grill. Add your minced garlic to brown for 2 minutes, then deglaze with Pendleton Rye Whisky and let simmer for 2 minutes. Add a cast iron skillet over the high heat side of the grill. Add your minced garlic to brown for 2 minutes, then deglaze with Pendleton Rye Whisky and let simmer for 2 minutes. Next, add the rest of the ingredients for the Whisky Glaze and let simmer over the flames until thickened (about 4-5 minutes). Make sure to stir it often, and pull the skillet off the flames if you see it start to bubble too high. Let it cool, then add it back to the flames and keep stirring. Next, add the rest of the ingredients for the Whisky Glaze and let simmer over the flames until thickened (about 4-5 minutes). Make sure to stir it often, and pull the skillet off the flames if you see it start to bubble too high. Let it cool, then add it back to the flames and keep stirring. Once the glaze has thickened, pull it off and let cool for 5 minutes. Once the glaze has thickened, pull it off and let cool for 5 minutes. Generously season your salmon with my Maple Bourbon Seasoning (or your favorite BBQ Rub) and set to the side. Generously season your salmon with my Maple Bourbon Seasoning (or your favorite BBQ Rub) and set to the side. Add all your sliced oranges to the cool side of the grill to create a “plank” for your salmon to lay on. Add all your sliced oranges to the cool side of the grill to create a “plank” for your salmon to lay on. Place the salmon on top of the oranges and slather in the Whisky Chipotle Glaze. Thoroughly cover the top of the salmon with the glaze. Place the salmon on top of the oranges and slather in the Whisky Chipotle Glaze. Thoroughly cover the top of the salmon with the glaze. Close your grill lid and cook indirect at 350F for 15-20 minutes until it reaches 135-145F internal. Close your grill lid and cook indirect at 350F for 15-20 minutes until it reaches 135-145F internal. When the salmon is done, pull it off and garnish with chopped chives and more sesame seeds. Serve with a Pendleton Old Fashioned and enjoy! When the salmon is done, pull it off and garnish with chopped chives and more sesame seeds. Serve with a Pendleton Old Fashioned and enjoy! Pendleton Old Fashioned Cocktail Recipe Fill a mixing glass or cocktail shaker with a handful of ice cubes. Pour in 2 ounces of Pendleton Whisky. Next, add a quarter ounce of simple syrup. Then, add two dashes of Angostura bitters. Stir or shake vigorously for about 30 seconds. Strain the concoction into a glass filled with fresh ice. Garnish with an orange twist. Calories: 150kcal | Carbohydrates: 22g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 83mg | Potassium: 291mg | Fiber: 3g | Sugar: 13g | Vitamin A: 376IU | Vitamin C: 42mg | Calcium: 119mg | Iron: 3mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!