Hot Honey Smoked Salmon (Charcoal Grill)
Hot honey smoked salmon recipe built on a charcoal grill — skin-on filet smoked indirect at 275-300°F over a bed of fresh lemon slices, finished in the last 5 minutes with a glossy homemade hot honey glaze. No brine, no cure, ready in under an hour.
Equipment
- Charcoal Grill
- Lump Charcoal
- Wood Chunks (Apple, Cherry, or Maple)
- Instant-Read Thermometer
- Small Saucepan
- Basting Brush
Ingredients
Salmon
- 2 lb skin-on salmon filet
- 1 tbsp avocado oil
- 2-3 tbsp hot honey seasoning or rub
- 1 lemon, sliced into thick rounds
- fresh parsley for garnish, optional
Homemade Hot Honey
- 1 cup honey
- 1 tbsp red pepper flakes
- 1 tsp hot sauce
- 1 tsp apple cider vinegar
- pinch of cayenne pepper optional
Instructions
- Pat the salmon completely dry with paper towels. Lightly coat with avocado oil, then season generously on all sides with the hot honey rub. Refrigerate uncovered 20-30 minutes while the grill comes to temperature.
- Set up the charcoal grill for indirect cooking at 275-300°F. Bank the lump charcoal to one side and leave the other empty. Add 1-2 small wood chunks (cherry, apple, or maple) to the coals once they ash over.
- Slice the lemon into thick rounds. Arrange the slices on the grate over the indirect side, shaped to fit the salmon. Place the skin-on filet directly on top of the lemons.
- Close the lid and smoke 25-40 minutes depending on filet thickness. Pull at 135-140°F internal for tender salmon, or 145°F for fully cooked.
- While the salmon smokes, combine the honey, red pepper flakes, hot sauce, and apple cider vinegar in a small saucepan over low heat. Warm gently for 5 minutes, stirring occasionally. Do not boil. Pull off heat and let infuse another 5 minutes.
- During the final 5 minutes of cooking, brush the warm hot honey generously over the salmon for the glossy sweet-heat finish.
- Remove from the grill and rest 5 minutes. Finish with extra hot honey drizzle, fresh parsley, and a squeeze of lemon. Serve immediately.
Notes
Grill Master Tip: Don't run the grill too hot. 275-300°F gives you better smoke flavor and keeps the fish juicy.
Lemon Bed Cheat Code: Lemons prevent sticking, protect the bottom of the filet, add subtle citrus, and make cleanup easier.
Use Lump Charcoal: Burns cleaner than briquettes and gives seafood a better flavor profile.
Keep the Lid Closed: Every time you open the lid you lose heat and smoke.
Pull at 135-140°F: Carryover heat finishes the cook during the 5-minute rest while keeping the salmon buttery and tender.
Do Not Boil the Honey: Boiling changes the flavor fast and can make it bitter. Low heat, then infuse off-heat.
Pellet Smoker Variation: Hold the pellet smoker at 275°F and follow the same indirect process.