Go Back
chili garlic smoked salmon

Chili Garlic Smoked Salmon

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Salmon:
  • 4 salmon filets skin-on, 6 oz each
  • 2 cedar planks soaked in water for at least 1 hour
  • 2 tbsp spice rub seasoning for salmon
For the Chili Garlic Glaze:
  • 2/3 cup Thai sweet chili sauce
  • 1/4 cup honey
  • 1 tbsp soy sauce
  • 2 tsp rice wine vinegar
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp chili powder
  • 2 tsp red pepper flakes

Method
 

  1. Soak the Planks: Place cedar planks in water for at least 1 hour before cooking. This helps prevent burning and creates aromatic steam during grilling.
  2. Preheat the Grill or Smoker: Set your grill or smoker to 250°F using indirect heat. Use mild wood like alder or cherry for best flavor.
  3. Prep the Salmon: Pat salmon filets dry, then lightly coat with oil. Season with your favorite salmon spice rub and let sit at room temperature for 15–20 minutes.
  4. Make the Glaze: In a saucepan, combine all glaze ingredients. Simmer over medium heat for 5–6 minutes until thickened slightly. Set aside to cool.
  5. Start Smoking: Place soaked cedar planks directly on the grill for 2 minutes. Then add salmon filets, skin-side down, on top of the planks. Close the lid and smoke for 30 minutes.
  6. Glaze and Finish Cooking: After 30 minutes, brush salmon with the chili garlic glaze. Continue cooking for another 15–20 minutes until internal temp reaches 135–140°F.
  7. Rest and Serve: Let salmon rest for 5 minutes before serving. Garnish with sesame seeds, chopped green onions, or a squeeze of lime.

Notes

Use a meat thermometer to avoid overcooking the salmon.
The glaze can be made ahead and stored in the fridge for up to 3 days.
Serve with grilled veggies, rice, or a light summer salad.