Hot Smoked Salmon

Why You’ll Love Hot-Smoked Salmon

This is not your traditional hot-smoked salmon recipe. Instead of relying on a smoker for the heat source, we’re using the basic method of indirect grilling with a higher temperature fire, holding steady around 350F. The result is a beautifully smoky flavor without any special gear.

And what really seals the deal? A bold, flavor-stacked Whisky Chipotle Glaze that brings the heat, the sweet, and that signature Pendleton depth.

Plus, did I mention that this hot smoked salmon cooks fast? Not in a couple of hours, but in about 20 minutes, you’ll have a grilled salmon packed with smoky flavor, thanks to the rich combo of maple syrup, chipotle, and Pendleton Whisky. It’s versatile enough for an easy weeknight dinner or to impress at your next backyard gathering. And best of all, it delivers that flaky texture you crave from fatty fish like salmon.

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Besides the short cooking time, hot-smoked salmon is always a great idea for special occasions or easy weeknight dinners. Salmon doesn’t need a long time to cook, so it’s perfect for summer nights when you’re not in the mood to spend hours standing by the grill. 

Overall, wild salmon with flavor love from the barbecue seasoning and the Pendleton Rye Whisky chipotle glaze is so freakin’ delicious. Each bite is rich, flavorful and memorable!

Smoked Salmon Recipe Ingredients

• Full Side of Salmon – Whether you’re using wild-caught salmon from the Pacific Northwest, Atlantic salmon, King salmon, or even farm-raised salmon, go with your personal preference. That said, wild salmon from cold water always delivers the best results. If you don’t have a full side for the grill, salmon fillets will work too. And don’t forget to season it with my Maple Bourbon Seasoning (or your favorite BBQ rub).

• Whisky Chipotle Glaze – A tantalizing blend of Pendleton Rye Whisky, maple syrup, BBQ sauce, brown sugar, Chipotle puree, and then some sesame seeds creates a sticky, flavorful coating for the salmon.

• Oranges – Sliced navel oranges serve as a natural “plank” for the salmon during cooking. While they don’t really impart flavor onto the salmon, they do ensure the salmon doesn’t stick to the grill grate while cooking.

Undoubtedly, with its tantalizing blend of flavors and easy preparation, Hot Smoked Salmon, made with indirect heat on the grill, is about to become a favorite recipe in your culinary arsenal. You’ll savor every bite of the smoky sweet goodness! 

Hot-smoking method for the best salmon

Grill Prep for Whisky Glaze

Alright, let’s get started by getting a moderate fire going on the grill with our charcoal and wood chips.

First, preheat it to medium-high heat, aiming for around 350 degrees F. Once that grill temperature is reached, place a cast iron skillet directly over the high-heat side. Toss in your minced garlic and let it sizzle and brown for about 2 minutes.

Then comes the fun. Deglaze the skillet with Pendleton Rye Whisky and let it simmer for another 2 minutes. 

Next, it’s time to add the rest of the ingredients for the sweet and spicy whiskey glaze. Let everything simmer away over the flames until it thickens up, usually about 4-5 minutes. Definitely keep an eye on it, stir it often, and if it starts bubbling too high, just pull the skillet off the flames for a bit. Once it’s nice and thick, let it cool down for a few minutes to room temperature.

Glazing the salmon is a great way to add more flavor to the dish. If this specific glaze isn’t doing it for ya, check out the glazes I use in my Bourbon Bacon Pecan Salmon, Teriyaki Salmon, or Honey Mustard and Chili Baked Salmon for other options.

Salmon

While the glaze is cooling off, let’s prep the surface of the salmon. With the skin side down, generously season the top of the salmon with the BBQ Rub and then set it aside. 

Go ahead and grab those sliced oranges and then arrange them on the cooler side of the grill as a plank. You may have seen me use this technique before in the Planked Salmon recipe. This is one of my favorite ways to cook salmon because it’s a simple and easy way to add flavor, plus it ensures the salmon won’t stick to the grill.

Carefully lay the seasoned salmon with the salmon skin side on top of the oranges. Next up, slather the salmon generously with that delicious Whisky Chipotle Glaze. Make sure to cover every inch with that sticky and flavorful sauce. 

Grilling the Hot Smoked Salmon

Close the grill lid and let it work its magic, cooking indirectly at 350 degrees F for about 15-20 minutes, or until the salmon reaches an internal temperature of 135-145 degrees F. To check the temperature, make sure to use an instant-read thermometer. 

Once the salmon is done, carefully take it off the grill and then sprinkle on some chopped chives and a few extra sesame seeds for good measure. All that’s left to do is serve up each piece of salmon with your favorite sides. Lastly, enjoy every bite of that hot smoked salmon goodness!

For other fun salmon recipes, check out how to make Smoked Salmon Burnt Ends or even Salmon Wrapped Shrimp! Baked Wood Plank Salmon is another classic that’s easy to cook and so freakin’ delicious!

What to Serve with Fresh Salmon

Hot Smoked Salmon is the best dish to make for any occasion because it pairs well with many of your favorite sides. I’m thinking grilled vegetables, a fresh green salad, or garlic-infused mashed potatoes. For drinks, make a classic Pendleton Old Fashioned cocktail, because, of course, it’s the perfect complement. See the quick and easy recipe below. 

If you love seafood as much as me, check out the latest post about how to make a Grilled Seafood Platter.

Leftovers & Reheating

If you happen to have a lot of salmon left over, store it in an airtight container in the refrigerator no more than a couple days. To reheat, gently warm the salmon over the grill inside some aluminum foil at a low temperature for about 10-12 minutes. Leftover cold salmon is great on salads or in creamy pasta dishes. 

FAQs for Hot Smoked Salmon