Orange Glazed Smoked Salmon
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- Charcoal or gas grill with lid
- Small saucepan
- Grill-safe spatula
- Kitchen tongs
INGREDIENTS
- 1.5 pounds/680 grams salmon fillet, skin-on
- 2 tablespoons soy sauce
- 1 teaspoon garlic salt
- 1 teaspoon lemon pepper seasoning
- ½ teaspoon poultry seasoning
Orange glaze:
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- ½ cup light brown sugar
- Zest of 1 orange
- ½ cup orange juice
- ½ teaspoon soy sauce
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon lemon pepper seasoning
- ½ teaspoon poultry seasoning
INSTRUCTIONS
- Pat the salmon fillet dry with paper towels. Brush it all over with soy sauce. In a small bowl, combine the garlic salt, lemon pepper, and poultry seasoning. Rub the seasoning mixture evenly over the fish. Let it rest at room temperature while you prepare the grill and glaze.
- Set up a charcoal or gas grill for indirect heat and preheat to 250–275°F (120–135°C). Adjust vents or burners to maintain a steady, low temperature.
- In a small saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 1 to 2 minutes, until fragrant. Stir in the brown sugar, orange zest, and orange juice. Add the soy sauce and a pinch of each seasoning used on the fish. Bring to a boil, then reduce the heat and simmer for 5 to 7 minutes, stirring often, until slightly thickened.
- Place the salmon skin-side down on the cooler side of the grill. Close the lid and smoke for 20 to 30 minutes, depending on the thickness, until the internal temperature reaches 135°F (57°C).
- Brush the orange glaze generously over the fish. Close the lid and cook for another 10 minutes to let the glaze set and caramelize.
- Remove the salmon from the grill with a spatula or fish turner and let it rest for 5 minutes. Slice and serve warm with extra glaze, if desired.
MY NOTES
FAQ
What type of salmon works best for glazed smoked salmon?
It is best to use fattier varieties such as Atlantic salmon or king (chinook) salmon. These types retain moisture well during smoking and can hold up to the heat and longer cooking times without drying out. Their higher fat content also absorbs the flavor of the smoke and glaze better than leaner options. Sockeye and coho salmon can also be used, but since they are leaner, you’ll need to be more careful with temperature control and cooking time. Skin-on fillets are preferred for glazed smoked salmon, as the skin helps protect the flesh from overcooking and sticking to the grill.
Can I make glazed smoked salmon without a grill?
Yes, you can use your oven and liquid smoke for flavor. Preheat your oven to 275°F (135°C) and place the salmon on a wire rack set over a baking sheet. Brush it with soy sauce and season it as directed. Add a drop or two of liquid smoke to the glaze mixture for that smoky flavor. Bake the salmon for 20 to 30 minutes, or until the internal temperature reaches 135°F (57°C), then glaze it and return it to the oven for 10 more minutes. While not truly smoked, this version captures the essence of glazed smoked salmon without outdoor equipment.
How do I keep the salmon from drying out?
It is essential to cook it low and slow. Maintaining a grill temperature between 250°F and 275°F (120–135°C) allows the fish to cook gently and retain moisture. Use fattier cuts of salmon and leave the skin on to help insulate the flesh. Avoid overcooking—salmon is done when the internal temperature reaches 135°F (57°C) and it flakes easily with a fork. Applying the glaze during the final 10 minutes of cooking adds moisture and locks in flavor. Resting the fish for 5 minutes after grilling also helps redistribute juices and preserve texture in glazed smoked salmon.
Can I make the orange glaze ahead of time?
Prepare the glaze as directed and let it cool completely. Store it in an airtight container in the refrigerator for up to 3 days. Before using, reheat the glaze gently in a saucepan over low heat until it reaches a pourable consistency. If it thickens too much, you can thin it with a small splash of orange juice. Making the glaze ahead of time can actually improve the flavor, allowing the citrus and spices to meld together.
What sides go well with glazed smoked salmon?
Glazed smoked salmon pairs well with fresh, bright, and balanced side dishes. Good options include roasted or grilled vegetables, lemon herb couscous, wild rice pilaf, or a green salad with vinaigrette. Citrus or dill-based potato salads complement the flavors in the glaze, as do tangy slaws with apple cider vinegar or mustard. If serving the salmon warm, consider buttery mashed potatoes or grilled corn. When served chilled, pair it with cold pasta salad or crusty bread. Choose sides that contrast the rich and sweet flavors of the glazed smoked salmon to keep the meal balanced and satisfying.
How do I know when the salmon is fully cooked?
The salmon is fully cooked when the internal temperature reaches 135°F (57°C). Use an instant-read thermometer inserted into the thickest part of the fillet to check. The flesh should be opaque and flake easily with a fork. If you press gently with a finger, the salmon should yield slightly but not feel raw or overly firm. Overcooking can cause it to become dry, so it’s best to remove it from the grill promptly once it hits the target temperature. Let it rest for 5 minutes before serving to allow juices to settle and finish carryover cooking, ensuring perfectly done salmon.
Is it possible to use other citrus fruits in the glaze?
While orange juice provides a balanced sweet and tart base, grapefruit juice offers a slightly bitter complexity, and lemon or lime juice adds sharper acidity. Blood orange gives a more vibrant color and a subtly floral taste. When substituting citrus, maintain the same quantity—½ cup/120 mL juice—and adjust sugar levels to balance sweetness and acidity. Zest from the same fruit enhances the glaze’s aroma.
How long can glazed smoked salmon be stored after cooking?
The glazed smoked salmon can be stored in the refrigerator for up to 3 days. Allow it to cool completely before placing it in an airtight container. For best quality, separate portions with parchment paper to avoid glaze sticking. Reheat gently in a 275°F (135°C) oven for 10–15 minutes or serve cold over salads or on bagels. The glaze may thicken or become tacky when chilled, so reheating helps restore its texture. Avoid microwaving, which can dry the salmon. For longer storage, glazed smoked salmon can be frozen for up to 2 months, though the glaze may lose some of its sheen.
