Chili Garlic Smoked Salmon

Servings 4

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Prep Time 15

Cook Time 50

Total Time 1 5

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

Instructions

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.
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.
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.
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.
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.
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.
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.