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Forget naked grilled salmon & get sauced with this tangy barbecue smoked salmon recipe.
4 (6 oz) salmon fillets, skin-on
1/3 Cup honey
3 Tablespoon whole grain mustard
1 Cup ketchup
1/2 Cup dark brown sugar
1 Teaspoon cider vinegar
1/2 Teaspoon thyme leaves, finely chopped
1/8 Teaspoon Kosher salt
1/8 Teaspoon Freshly ground black pepper
4 (6 oz) salmon fillets, skin-on
1/3 Cup honey
3 Tablespoon whole grain mustard
1 Cup ketchup
1/2 Cup dark brown sugar
1 Teaspoon cider vinegar
1/2 Teaspoon thyme leaves, finely chopped
1/8 Teaspoon Kosher salt
1/8 Teaspoon Freshly ground black pepper
: 350 ˚F
: 350 ˚F
: 125 ˚F