Sweet and Saucy Smoked Salmon

If you’ve got a freezer or refrigerator full of salmon, here’s a great way to put it to good use.  Of course it will bring plenty of big smiles, and “Boy! That was great!” reactions from your friends and family, but who’s looking for these kinds of accolades anyway 😉


2 lbs. of salmon fillets—cut into 6 inch square pieces, skin on.

Brine Mix:

½ gallon water

1.5 cups dark brown sugar

¼ cup Kosher salt
sweet and saucey smoked salmon½ cup Sriracha Chili Sauce¾ cup clover honey

1 Tablespoon white pepper

1 Tablespoon garlic powder

Glaze Mix:

½ cup maple syrup

¼ cup Sriracha sauce


For the brine, take a non-metal container and thoroughly mix all ingredients together. Stir until the sugar and salt dissolve.

Lay fish pieces in a glass casserole dish skin side down. Pour brine mixture over the fish. Place fish in refrigerator and brine for 6-12 hours.  Once brined, remove fish and lightly rinse under cold running water. Place on wire rack or paper towels and allow to air dry.

Start smoker and maintain a temperature of 70-100F. Use either all fruit woods or combination of nut and fruit woods. Place fish in smoker and smoke for approximately 6-8 hours, depending on the level of firmness you want.

Mix the glaze ingredients together. Lightly brush on the fish once an hour during the smoking process.

When done, remove the fish from the smoker, and cut into 3 inch by 1.5 inch pieces. Keep refrigerated.


Bruce Bjorkman, a.k.a. Mr. BBQ, is the host of Cooking Outdoors with Mr. BBQ on the Radio NW Network.  You will also find Bruce as the man behind the grill at Mak Grills.