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Honey Glazed Smoked Salmon Recipe
|Water||8 Cup (128 tbs)|
|Salt||3⁄4 Cup (12 tbs) (Canning/Pickling)|
|Packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Onion powder||1⁄2 Teaspoon|
|Margarine/Butter melted||1⁄2 Cup (8 tbs)|
|Honey||1 Cup (16 tbs)|
|Salmon||3 Pound (fillets (8 ox. each), 1 inch thick, skin removed, cut into 3 x 4-inch pieces)|
Serving size: Complete recipe
Calories 3295 Calories from Fat 1198
% Daily Value*
Total Fat 134 g206.2%
Saturated Fat 23 g115.2%
Trans Fat 0 g
Cholesterol 707.6 mg
Sodium 1048.6 mg43.7%
Total Carbohydrates 255 g85.2%
Dietary Fiber 0.82 g3.3%
Sugars 252.5 g
Protein 273 g545.6%
Vitamin A 109.5% Vitamin C 3.3%
Calcium 21.2% Iron 65.8%
*Based on a 2000 Calorie diet
Stir until salt and sugar are dissolved.
Add salmon pieces to brine.
Cover and refrigerate 8 hours or overnight.
Drain and discard brine from salmon.
Rinse with water.
Pat dry with paper towels.
Arrange salmon pieces on cooling racks.
Air dry for 1 hour, or until pieces are shiny and dry.
Heat oven to 350°F.
Spray two 13 x 9-inch baking dishes with nonstick vegetable cooking spray.
Arrange salmon pieces in single layer in each dish.
In small mixing bowl, combine melted margarine and honey.
Spoon honey mixture evenly over salmon in each dish.
Bake for 20 to 30 minutes, or until fish is firm, basting once or twice.
Cover dishes with plastic wrap.
Chill 3 hours.
Place oven thermometer in smoker.
Heat dry smoker for 20 minutes, or until temperature registers 100°F.
Spray smoker racks with nonstick vegetable cooking spray.
Arrange salmon pieces on prepared racks, spacing at least 1/2 inch apart.