Smoked Salmon Sandwich

August 22, 2013

Smoked salmon is such a luxurious, rich flavor that people tend to save it for special occasions. But you can easily make it at home, as Grilling24x7 shows us how.

smoked salmon marinated in brown sugar, honey and citrus

I got the idea for this week’s salmon recipe from the Food Network TV show: Diners, Drive-ins, and Dives. The salmon is put into a sweet marinade for a little while and then put on the smoker. The smoked salmon was used to make a salmon sandwich. It was really good; take a look!

Ingredients (to make 2 burgers):

1 Salmon Filet

1 Orange


Dark Brown Sugar

Salt and Pepper

Rolls, Lettuce, Tomato, and Mayo

deboning and cleaning salmon

For this recipe the plan was to smoke the salmon on a small sheet of aluminum foil set on the grate of the smoker. Why? Well, that’s how the guy did it on TV so I figured why not!? The first step was to cut the skin off of the salmon. To do this, I put my sharp knife right under the skin and cut the meat right off. With salmon you also want to make sure there are no bones in the meat. I used the back of my knife and ran it down the fish perpendicular to the backbone of the filet. If a bone is present you’ll see it sticking out and you can grab it with tweezers. I actually had no bones in this filet.

salmon filets marinating in orange juice, honey and brown sugar

The salmon filet was then put in a medium sized plastic container. I cut an orange in half and squeezed orange juice on top of the salmon.

adding honey to the salmon marinade

Next I took a handful of dark brown sugar and sprinkled it on top of the salmon filet along with a little salt and pepper. Finally I drizzled honey on top and let the fish rest in the refrigerator for about 30 minutes while I got the smoker ready.

salmon smoking for 1.5 hours

I lit my Weber Smokey Mountain smoker to get an approximate heat of 225 degrees. I used apple wood in addition to charcoal. I knew the smoke was going to take somewhere between 1-2 hours so I planned accordingly.

smoked salmon after 1.5 hours at 225 degrees

After about 1.5 hours the salmon was finished. The salmon was done when a fork could easily cut into the filet and pull the layers apart easily. Essentially the layers sort of flake off when done.

smoked salmon sandwich with lettuce, tomato and mayo

When I saw this recipe on Diners, Drive-ins, and Dives on Food Network the cook was making salmon BLTs. While that sounds amazing I wanted to avoid using bacon for this recipe so I went with a simple salmon sandwich. I topped the sandwich with lettuce, tomato and mayo. It was really good. You could really taste the sweetness from the honey and the sugar. The smoke was a nice addition to the fish. Very nice!


Related Topics: Editor's Picks | Grilled Fish Recipes | Grilled Seafood Recipes | Grilling24x7 | How To Smoke Fish | How To Smoke Salmon | How To Smoke Seafood | Main Dish | Salmon | Salmon Marinade | Sandwich | Seafood | Seafood Marinade | Smoked Fish Recipes | Smoked Salmon | Smoked Seafood Recipes | Smoking Fish | Smoking Salmon

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