Smoked Salmon with Orange Hoisin Glaze Recipe
1 Large salmon fillet, about 2 pounds
½ Cup hoisin sauce
⅔ Cup orange juice
½ Cup honey
1 ½ Tbsp sriracha sauce
2 Tbsp sesame oil
1 Tsp garlic powder
1 Tbsp toasted sesame seeds
Bradley Flavour Bisquettes (Alder or Pacific Blend)
Make the marinade by mixing together the hoisin sauce, orange juice, honey, sriracha sauce, sesame oil and garlic powder together in a small bowl. Measure out 1/2 cup of the marinade and set aside. Place the salmon in a flat dish and pour the remaining marinade over the salmon. Flip the salmon a couple of times to ensure that all the salmon is coated in the marinade. Cover with plastic wrap and place in the fridge for 3-4 hours. Flip the salmon every hour.
Set the smoker to 250°F using alder or Pacific blend bisquettes.
Smoke the fish for around 3 hours or until the internal temperature of the fish reaches 145°F.
During the smoking time, pour the ½ of the reserved marinade in a small saucepan. Let it come to a low boil and let it reduce, until it thickens and turns into a nice glaze. This takes about 10 minutes or so. Remove from heat.
Once the salmon has finished smoking, place it on a serving platter. Brush with the glaze. Sprinkle with toasted sesame seeds. Serve.
Alder is commonly used for smoked salmon because of its milder flavour. However, thanks to its light, sweet, and musky flavour, it's a smooth smoke flavour perfect for almost any dish.Shop Now