Brined & Manuka Smoked Salmon on Cedar - Honey, Soy, Maple & Tamarind Glaze - Smoked Bbq Co

Brined & Manuka Smoked Salmon on Cedar - Honey, Soy, Maple & Tamarind Glaze


Brined & Smoked Salmon Recipe

Cook Time - Average 2 hours



Smoked salmon ingredients

Step 1:

Make The Dry Brine 

Combine kosher salt and brown sugar in a bowl. You can add other ingredients to create other flavours you enjoy such as herbs like dill, zest from lemons or limes, even different peppers. Its up to your imagination and the flavours you enjoy!

Step 2:

Layering The Brine

Spread a thin layer of the salmon dry brine in the base of a pan. Place salmon fillets with the salmon skin side facing down on the bottom of the tray (two or three fillets) and make sure the fish is sitting into the salt and brown sugar mixture. Add another layer of the dry brine on top of the salmon. Cover the tray with clingwrap and place in the fridge.

Step 3:

Time To Brine

Let the fish rest in the brine solution for 4 - 6 hours. 

The brine will end up looking like the photo below.

Dry brined salmon

Step 4:

Make The Glaze

Combine honey, maple syrup, and tamarind paste in a saucepan. Bring to the boil and reduce to simmer gently for 4-5 minutes. 

Step 5:

Soak The Cedar

If you are using cedar planks to smoke the salmon soak the boards for around 20 minutes prior to using them. Dry the boards and you are good to go.

Step 6:

Remove Salmon from Dry Brine

Remove and rinse the salmon fillets under cold water and pat dry with paper towels. Place the fillets on to the cedar planks and brush them liberally with the honey glaze and then sprinkle a small amount of brown sugar on top. 

Brined salmon ready to smoke

Step 7:

Time To Smoke

Smoke the salmon using an indirect heat at 170F/76C for 2 - 3 hours dependent on fillet size or to an internal temperature of 145F/63C. Glazing every 45min to 1 hour

Salmon smoking on a big green egg

Step 8:

Rest & Serve

Once your salmon has been smoked to you liking remove from the smoker and allow the salmon to rest for around 5 minutes. If you have some glaze remaining we like to give it one last final coat before serving.


Smoked salmon on cedar planks
Recent posts