Smoked Salmon with Orange Hoisin Glaze - Bradley Smoker

 Smoked Salmon with Orange Hoisin Glaze 2

Ingredients

  • 1 large salmon fillet, about 1 kilo
  • 1/2 cup hoisin sauce
  • 2/3 cup orange juice
  • 1/2 cup honey
  • 1 1/2 tbsp sriracha sauce
  • 2 tbsp sesame oil
  • 1 tsp garlic powder
  • 1 tbsp toasted sesame seeds
  • Bradley Flavor Bisquettes (Alder or Pacific Blend)

  Method

  1. I use the Bradley Smoker
  2. 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 approximately 120 ml 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 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.
  3. Set the smoker to 65 C using alder or Pacific blend bisquettes.
  4. Smoke the fish for around 3 hours or until the internal temperature of the fish reaches 60 C
  5. During the smoking time, pour 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.

5. Once the salmon has finished smoking, place it on a serving platter. Brush with the glaze. Sprinkle with toasted sesame seeds. Serve.