The aroma of cedar smoke fills the air as I roll out the grill for a summer cookout. You won’t believe how easy it is to elevate your BBQ game with this Chili Garlic Smoked Salmon! This sensational dish combines the perfect balance of smoky, sweet, and spicy, thanks to a unique glaze made from Thai chili sauce, honey, and garlic. Not only does it impress your guests, but it also turns a simple gathering into a memorable feast with minimal effort. Whether you’re a seasoned grilling pro or just starting out, this recipe promises tender, juicy salmon with a woodsy aroma that’s simply irresistible. Ready to step up your grilling game and make your friends swoon over your culinary skills? Let’s dive in! Why is this salmon recipe special? Irresistible Flavors: The Chili Garlic Smoked Salmon boasts a bold combination of smoky, sweet, and spicy notes that will tantalize your taste buds. Easy to Prepare: With minimal prep time and straightforward instructions, this recipe is perfect for both grilling enthusiasts and beginner chefs alike. Unique Cooking Method: Cooking on cedar planks not only enhances the flavor but also prevents the salmon from drying out, guaranteeing a moist and tender result every time. Endless Versatility: Feel free to mix and match flavors! Whether you try a different glaze or switch to trout, your creativity can shine through in this recipe. Crowd-Pleasing Dish: Impress your guests with this stunning BBQ centerpiece that will have everyone raving about your incredible culinary skills. Pair it with a fresh summer salad or some grilled veggies for a feast to remember! Chili Garlic Smoked Salmon Ingredients For the Salmon • Salmon Filets – Skin-on ensures moisture retention while adding flavor. You can substitute with trout for a different taste. • Cedar Planks – Soak them beforehand to infuse the fish with a woodsy aroma and keep it from drying out. For the Spice Rub • Paprika – Adds a rich color and smoky flavor; feel free to adjust the amount based on your taste. • Salt – Essential for enhancing the natural flavors of the salmon. For the Glaze • Thai Sweet Chili Sauce – Infuses sweetness and a hint of heat; hoisin sauce serves as a great alternative if desired. • Honey – Provides lovely caramelization; swap with maple syrup for a vegan option. • Soy Sauce – Adds umami and depth; use tamari for a gluten-free version. • Rice Wine Vinegar – Balances the glaze’s sweetness; apple cider vinegar can be used instead. • Garlic Powder – Enriches the glaze’s garlicky flavor; fresh minced garlic can substitute, but use less. For Extra Flavor • Onion Powder & Chili Powder – Together, they bring depth to the glaze; fresh alternatives can be used if preferred. • Red Pepper Flakes – For added heat—tweak the amount based on your spice preference; black pepper is a good substitute. With these Chili Garlic Smoked Salmon ingredients, you’re all set to create a grilling masterpiece that will impress anyone at your next BBQ. Step‑by‑Step Instructions for Chili Garlic Smoked Salmon Step 1: Soak Cedar Planks Begin by soaking your cedar planks in water for at least 1 hour. This crucial step not only prevents the planks from burning on the grill but also allows them to create steam, infusing the fish with a delightful woodsy aroma. Ensure they’re fully submerged to maximize flavor. Step 2: Preheat Grill/Smoker While the cedar planks soak, preheat your grill or smoker to 250°F, using indirect heat with mild wood, such as alder or cherry. This low temperature allows the salmon to cook gently, ensuring it remains tender and juicy. Keep the lid closed while heating to maintain the heat effectively. Step 3: Prepare Salmon Pat your salmon filets dry with a paper towel, then coat them with a light layer of oil to prevent sticking. Generously sprinkle your chosen spice rub over the filets, ensuring even coverage. Let the seasoned salmon rest at room temperature for 15-20 minutes, allowing the flavors to meld. Step 4: Make Chili Garlic Glaze In a small saucepan, combine the glaze ingredients: Thai sweet chili sauce, honey, soy sauce, rice wine vinegar, garlic powder, onion powder, chili powder, and red pepper flakes. Simmer over medium heat for about 5-6 minutes, stirring frequently until the mixture thickens slightly. Remove from heat and set aside. Step 5: Start Smoking Once the grill is preheated and the cedar planks are ready, place them directly on the grill for about 2 minutes until they start to crackle. Carefully add the salmon filets to the planks, skin-side down. Close the lid and let them smoke for around 30 minutes, allowing the flavors to develop beautifully. Step 6: Glaze and Finish Cooking After smoking, open the grill and gently brush the salmon with the prepared chili garlic glaze. Close the lid and continue cooking for an additional 15-20 minutes, or until the internal temperature of the salmon reaches 135-140°F. You’ll see the fish gleaming and slightly caramelized, indicating it’s done. Step 7: Rest and Serve Once cooked, carefully remove the salmon from the grill, leaving it on the cedar planks to rest for 5 minutes. This step helps the juices redistribute, enhancing flavor and tenderness. Garnish with your favorite toppings, and serve hot for an unforgettable Chili Garlic Smoked Salmon experience! Expert Tips for Chili Garlic Smoked Salmon Soaking Planks: Always soak your cedar planks for at least an hour. This prevents burning and helps infuse your salmon with a delicious smoky flavor. Temperature Check: Use a meat thermometer to check the internal temperature of the salmon. Aim for 135-140°F to avoid overcooking your Chili Garlic Smoked Salmon. Prep Ahead: Make your chili garlic glaze in advance for better flavor. It can be stored in the fridge for up to three days, making your grilling day easier. Avoid Sticking: Lightly oil both your cedar plank and the salmon to prevent sticking to the wood. This ensures a clean release so you can enjoy every flaky bite. Adjust Spice: Experiment with the amount of red pepper flakes to suit your heat tolerance. You can always add more, but it’s hard to take away once it’s in! How to Store and Freeze Chili Garlic Smoked Salmon Fridge: Store leftovers in an airtight container in the refrigerator for up to 2 days to maintain freshness. It’s best enjoyed hot, but chilled salmon can be tasty in salads or wraps. Freezer: For longer storage, wrap the smoked salmon tightly in plastic wrap, then foil, and freeze for up to 3 months. This will help prevent freezer burn and preserve its flavors. Reheating: To reheat, thaw in the fridge overnight and warm gently in the oven at 275°F until just heated through, avoiding overcooking. Enjoy your delicious Chili Garlic Smoked Salmon! Make Ahead Options These Chili Garlic Smoked Salmon preparations are perfect for busy home cooks looking to save time! You can prepare the glaze up to 3 days in advance; simply store it in an airtight container in the refrigerator until you’re ready to use it. Additionally, season the salmon filets with your spice rub and let them rest in the fridge for up to 24 hours—this not only boosts the flavor but also makes your meal come together in a snap. On grilling day, just soak your cedar planks, preheat your grill, and assemble everything for a quick cook. Rest assured, these make-ahead steps ensure your salmon will be just as delicious as if it were fresh off the grill! What to Serve with Chili Garlic Smoked Salmon Bring your next meal to life and delight your family with thoughtful pairings that enhance every bite of this luscious dish. Grilled Asparagus: The slight char and crunch contrast beautifully with the tender salmon, adding a fresh and vibrant touch to your plate. Drizzle with lemon for an extra zesty bite. Cilantro Lime Rice: This fluffy rice is infused with citrusy flavors, providing a refreshing balance to the savory notes of the salmon. It’s perfect for soaking up the delicious glaze! Garden Fresh Salad: A mix of mixed greens, cherry tomatoes, and cucumbers offers a light and crisp counterpoint to the richness of the fish. Toss it with a tangy vinaigrette to elevate the flavors. Corn on the Cob: Sweet, grilled corn is a seasonal favorite that pairs wonderfully with smoky flavors. Slather with herb butter for added richness and a splash of brightness. Steamed Broccoli: With its mild taste and crisp texture, broccoli is a nutritious companion that rounds out the meal. A squeeze of lemon juice enhances its subtle flavors nicely. Chardonnay or Rosé: For a truly luxurious experience, pair your salmon with a chilled glass of Chardonnay or a refreshing rosé. The wine’s acidity complements the glaze and enhances the overall dining experience. Lemon Sorbet: Finish off your meal on a light note with a scoop of lemon sorbet. Its cool and tart flavor cleanses the palate beautifully after the rich salmon, leaving you satisfied yet ready for more. Chili Garlic Smoked Salmon Customizations Feel free to put your unique spin on this delightful dish by exploring these tasty variations! Gluten-Free: Use tamari instead of soy sauce to make this recipe suitable for those avoiding gluten. Vegan: Substitute salmon with hearty portobello mushrooms, allowing them to soak up all that fabulous chili garlic glaze. Spicy Kick: Add extra red pepper flakes or a dash of sriracha to the glaze for an even bolder heat that will excite your palate. Citrusy Brightness: Incorporate the zest of lemon or lime into your glaze, brightening the flavors and adding a refreshing twist. Herbed Up: Toss in fresh herbs like dill or cilantro for garnishing, enhancing the dish’s aroma while introducing a vibrant freshness. Different Proteins: Switch out salmon for trout or arctic char for a unique flavor profile. Each fish offers a distinctly delicious experience. Smoky Alternatives: For a deeper smoky flavor, try using hickory or mesquite chips instead of cherry or alderwood for soaking. Elegant Pairings: Serve alongside grilled asparagus or a refreshing summer salad to perfectly complement the richness of the salmon. With these enticing variations, your Chili Garlic Smoked Salmon will be a showstopper sure to impress your family and friends! If you’re craving more salmon ideas, perhaps you’d enjoy Grilled Salmon Burgers or Honey Sriracha Salmon. Let your creativity shine as you make this dish your own! Chili Garlic Smoked Salmon Recipe FAQs What type of salmon should I use for this recipe? Absolutely! I recommend using skin-on salmon filets as they retain moisture and add flavor. If you’re looking for a different taste, trout is a fantastic substitute that works wonderfully with the chili garlic glaze. How should I store leftover Chili Garlic Smoked Salmon? After cooking, cool your leftover salmon and store it in an airtight container in the fridge for up to 2 days. Although it’s best enjoyed fresh, cold salmon can also be great in salads or sandwiches, giving you a delightful meal any day of the week. Can I freeze Chili Garlic Smoked Salmon? Yes, you can freeze it! First, ensure the salmon is completely cooled. Then, wrap it tightly in plastic wrap followed by aluminum foil. This method helps prevent freezer burn and keeps it fresh for up to 3 months. When you’re ready to enjoy, simply thaw it in the fridge overnight and warm it gently for the best texture. What if my salmon is overcooked? Oh no! If your salmon ends up overcooked, don’t fret. The key is to monitor the internal temperature closely; aim for 135-140°F. If it does get dry, consider serving it with a drizzle of extra glaze or a squeeze of lemon juice. This will help reintroduce moisture and enhance flavor. Can this recipe be modified for dietary restrictions, like gluten-free? Very much so! To make this Chili Garlic Smoked Salmon gluten-free, simply substitute soy sauce with tamari. Also, check the labels on your other ingredients, as some brands of sauces can contain gluten. Enjoy creating a delicious dish that fits your dietary needs! How do I know when my salmon is perfectly cooked? To ensure perfectly cooked salmon, use a meat thermometer to check the internal temperature. It should reach 135-140°F for a tender, moist finish. The flesh should flake easily with a fork and still retain a slight translucency in the center. Happy grilling! Chili Garlic Smoked Salmon: A Flavorful Grilling Delight Elevate your BBQ game with this Chili Garlic Smoked Salmon, a delightful combination of smoky, sweet, and spicy flavors. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 50 minutes minsResting Time 5 minutes minsTotal Time 1 hour hr 15 minutes mins Servings: 4 servingsCourse: DinnerCuisine: AmericanCalories: 250 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Salmon4 filets Salmon (skin-on) You can substitute with trout for a different taste2 planks Cedar Planks Soak before usingFor the Spice Rub1 tbsp Paprika Adjust amount based on taste1 tbsp Salt Essential for enhancing flavorsFor the Glaze1/2 cup Thai Sweet Chili Sauce Hoisin sauce can be used as an alternative1/4 cup Honey Maple syrup can be swapped for a vegan option2 tbsp Soy Sauce Tamari for gluten-free version2 tbsp Rice Wine Vinegar Apple cider vinegar can be used instead1 tsp Garlic Powder Fresh minced garlic can substituteFor Extra Flavor1 tsp Onion Powder1 tsp Chili Powder1/2 tsp Red Pepper Flakes Adjust for spice preference Equipment GrillCedar PlanksSaucepanMeat Thermometer Method Step-by-Step InstructionsSoak your cedar planks in water for at least 1 hour.Preheat your grill or smoker to 250°F.Pat your salmon filets dry and coat with oil; season with spice rub and let rest.Combine glaze ingredients and simmer for about 5-6 minutes.Place cedar planks on the grill for 2 minutes, then add salmon filets.Smoke salmon for around 30 minutes.Brush salmon with glaze and continue cooking for 15-20 minutes.Remove from grill and let rest for 5 minutes before serving. Nutrition Serving: 1filletCalories: 250kcalCarbohydrates: 18gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 400mgPotassium: 400mgFiber: 1gSugar: 12gVitamin A: 500IUVitamin C: 1mgCalcium: 40mgIron: 1mg NotesStore leftovers in an airtight container in the refrigerator for up to 2 days. For longer storage, wrap tightly and freeze for up to 3 months. Tried this recipe?Let us know how it was!
