By: Angel Middleton, Cabela’s Pro Staff
Prep Time: 10 minutes Yield: Makes 2 servings of Smoked Honey Balsamic Glazed Salmon (depending on size of fillet)
Cook Time: 50 minutes
1 fillet of salmon
1 cup Cabela’s Honey Balsamic Glaze or similar
2 tablespoons salmon seasonings
1 tablespoon olive oil
Prepare your smoker according to manufacturer’s directions. I prefer the Bradley Smoker so my directions are as such to their directions. Heat smoker to 240 degrees. Pick your favorite bisquette flavor. I prefer the Pacific Blend, from Bradley Smoker, when smoking fish. Make sure to fill the water tray. Rub a tablespoon of olive oil on a sheet of foil and place on smoker rack. Place the fillet skin side down on foil covered smoking rack so fish does not stick. Sprinkle 2 tablespoons of salmon seasonings on fillet. Place rack in smoker and let smoke 30 minutes prior to adding the glaze. After 30 minutes remove tray and add the cup of honey balsamic glaze to the fillet. Place back in smoker and cook for an additional 20 minutes.
Remove Smoked Honey Balsamic Glazed Salmon from smoker.
Eat warm or cold. It’s delicious either way. We love ours paired with a kale/cranberry & orange salad with a white wine. Goes well with a pinot grigio. Enjoy!