Why Braid a Salmon Filet?

Smoked braided salmon is exactly what it sounds like: a salmon fillet that’s cut into several long strips while keeping the strips attached at one end, then woven into a braid before smoking.

The technique gives the salmon a completely different look from a traditional fillet. It’s presentable, unique and a conversation started. It also creates plenty of folds and edges where the seasoning can collect.

That means more smoky flavor, more caramelized edges, and more delicious bites.

It’s one of those recipes that looks complicated when you bring it to the table, but the preparation is actually pretty straightforward.

Why You’ll Love This Smoked Salmon Recipe

There are plenty of reasons to put this braided smoked salmon on your smoker:

• Beautiful presentation with very little extra effort.
• Tender, flaky salmon with a smoky BBQ flavor.
• Sweet and savory seasoning creates incredible caramelization.
• Perfect for pellet grills, smokers, and charcoal grills.
• Great for summer BBQs and entertaining.
• Easy enough for a weeknight dinner.
• Works with a cedar plank or directly on a grill-safe rack.
• A fun alternative to traditional salmon fillets.
• Leftovers are fantastic in salads, sandwiches, tacos, and bowls.

Ingredients needed to make a Smoked Braided Salmon

Salmon filet: pick a salmon filet around 2 lbs. Make sure it’s relatively even. The longer the filet the more impressive it looks braided.

Honey: adds sweetness and glossiness to the savory glaze.

Soy sauce: the savory base for the glaze.

Rice vinegar: adds acidity to break down the savoriness and sweetness.

All purpose seasoning: the perfect all around seasoning for the fish or any protein.

Garlic: minced garlic for a little sharp kick to the glaze.

Braid the Salmon Filet

Braiding salmon is just like braiding your daughters hair. The process is simple and fast but the results are beautiful.

Preparation is simple. When shopping for salmon, try to get a long filet that is even in thickness.

Trim any side pieces to create a more symmetrical filet. Then remove the skin.

The easiest and best trick to removing skin off a salmon filet is with a knife separate the meat from the skin about 1-2 inches. Next, place your hand flat under the meat while holding down the skin with the other hand. Slowly push your hand down the filet until all the meat is separated. NO RIPS, NO TEARS

In order to make the braid, you need to separate the filet into 3 long pieces. The easiest way is to cut down the length of the salmon, leaving about 2 inches at the top. This will help the braid to stay together. Make 2 cuts to create 3 strands of fish. Try to make each strand about the same size so they will all cook at the same time.

Season all the salmon strips with Dad’s All Purpose or Dad’s Sweet BBQ rub. One is savory, while the other sweet to balance the savoriness of the glaze. Here’s where the braiding comes in handy. By cutting the pork into 3 strands, you can get much more seasoning all over the fish. This will give you a more flavorful finished product compared to cooking it whole.

Lay down the salmon filet with the 3 strands. Move the strand on the left to the middle, over the middle strand. Next, move the strand on the right to the middle, going over the middle strand. Repeat this process until you get to the end of the fish. Use a wooden skewer to secure the braid at the very end.

How to make a Honey Garlic Glaze

This Honey Garlic Glaze is perfect for the Smoked Braided Salmon. It’s rich, savory and glossy.

In a saucepan, add soy sauce, honey, hoisin sauce, rice vinegar and minced garlic. Simmer over low heat until the sauce reduces by half.

Smoke the Braided Salmon

Smoking the braided salmon takes about 30-40 minutes – depending on the size of the fish. This makes this recipe the perfect weeknight meal or dinner party presentation without a lot of effort.

Preheat the smoker or grill to 300 degrees Fahrenheit and set for indirect heat. This recipe can be replicated on any grill or oven.

Once the smoked salmon reaches 120 degrees internally, start glazing the entire filet. Continue to cook for another 10 minutes. This will bring the temperature up to 135 degrees while the glaze caramelizes over the salmon.

Remove from the grill and let it rest for 5 minutes.

Final Thoughts

This Smoked Braided Salmon is one of those recipes that proves delicious and show stopping dishes don’t have to be complicated. The salmon itself is simple, but cutting it into strips and creating a beautiful braid completely transforms the presentation.

Once it’s coated in BBQ seasoning and slowly smoked, you get tender, flaky fish with smoky flavor, caramelized edges, and a sweet honey garlic finish. It’s impressive enough for a holiday dinner but easy enough for a weeknight dinner.

If you’re looking for a unique smoked salmon recipe, this one belongs on your smoker.

And don’t worry if your first braid isn’t perfect. Once it hits the smoker and develops that beautiful caramelized crust, nobody will care how perfect the braid was.

Frequently Asked Questions:

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