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–+ servings
Golden glazed hot honey smoked salmon fillet on grill grate with lemon slices and spice bottle

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.
Servings 4 servings
Calories 360 kcal
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes

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.

Nutrition

Calories: 360kcalCarbohydrates: 10gProtein: 34gFat: 20gSugar: 9g
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