Smoked Braided Salmon

5 from 1 vote

This show stopping Smoked Braided Salmon is tender, smokey and coated in a sweet and savory glaze. This easy recipe is perfect for the grill.

Prep Time15

Cook Time30

Course: Main Course, holiday meal, party food, barbecue, main

Cuisine: Japanese, American, BBQ, grilled

Keyword: smoky, smoked braided salmon, salmon, smoker, quick and easy dinner, weeknight dinner, presentation, show stopper, salmon, honey garlic glaze, savory, sweet, grillin with dad recipes., glazed, sweet and savory, easy to prepare

Servings: People

Author: Maciek Zurawski

Ingredients

2 lbs Salmon filet
1 tbsp All purpose rub
1/4 cup Soy sauce - low sodium
1/4 cup Honey
1 tbsp Minced garlic
2 tbsp Hoisin sauce
2 tbsp Rice vinegar
1 tsp Crushed red pepper

Instructions

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.
Make 2 cuts down the length of the salmon, leaving about 2 inches at the top.
Lightly season with an All Purpose rub. Lift and shake off any access seasoning.
To make the perfect braid, separate the 3 strips leaving 1 in the middle. Next place the left strip over the middle one, creating a new middle strip. Then place the right strip over the middle. Continue to repeat this sequence until you reach the end. Secure the braid at the end with a wooden skewer.
Preheat the smoker or grill to 300 degrees Fahrenheit and set for indirect heat
Place the braided salmon on a wire rack or cedar block and place it in the smoker.
In a saucepan or small skillet, combine all the sauce ingredients. Simmer over low heat until the sauce reduces by half.
Once the smoked salmon reaches 120 degrees internally, start glazing the entire filet.
Continue to cook for another 10 minutes bring the internal temperature up to 135 degrees.
Remove from the grill and rest for 5 minutes before serving. Enjoy!

Notes

Use a sharp knife: a sharp knife makes it much easier to cut the salmon into clean, even strips without tearing the fish.

Don't cut all the way through: this is the most important part of making a salmon braid. Keep the strips attached at one end.

Don't braid too tightly: a loose braid allows the smoke and seasoning to reach more of the salmon.

Don't over-season: salmon has a rich natural flavor. You want the BBQ rub to complement the fish rather than completely cover it.

Use a thermometer: fish can go from perfectly cooked to dry quickly. A thermometer takes the guesswork out of the process.

Nutrition