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Orange Glazed Hot Smoked Salmon

Orange Glazed Hot Smoked Salmon
  • 3 pound piece of salmon—skinless if possible
  • Soak alder chunks for 24 hours
  • Soak salmon in brine of 1-cup salt,
  • ½ cup sugar and 6 cups of water for 2 hours, then rinse
  • Make orange glaze: Grate or chop peel of ½ orange, 1 lemon and l lime
  • Add squeezed juice of orange, lemon and lime plus ½ cup orange juice
  • Add ½ teaspoon chopped fresh thyme or dry thyme and 4 dashes Tabasco
  1. Simmer down to ½ cup and cool
  2. Mix 2 tablespoons balsamic vinegar and 1-teaspoon cornstarch
  3. Stir out lumps and add to cooled orange mix
  4. Heat orange mix and stir until it thickens
  5. Put 1 beer and 1 quart hot water in double lined water pan and heat smoker
  6. Rub salmon with 2 tablespoons olive oil
  7. and put on oiled or sprayed grill rack on piece of newspaper
  8. Brush warm orange mix on salmon
  9. Put salmon and grill in smoker at med-high until internal salmon temperature is 135—about 1 hour—reduce smoker temperature if necessary Smoke for an additional hour at low to keep internal salmon temperature at 135—140.
  11. Chop peel of 1 lemon and 1 lime Marinate salmon for 20 minutes in:
  12. ¼ cup olive oil
  13. ¼ cup white wine
  14. ¼ cup lemon juice and juice of 1 lemon and 1 lime
  15. tablespoons balsamic vinegar
  16. Rub top of salmon with horseradish mixed with a little marinade
  17. Sprinkle chopped lemon and lime peel and ground pepper and a little red pepper on top of salmon


Just Smoked Salmon
A division of  Wright Distributing Inc.
P.O. Box 3253
4223 S. Fey Rd.
Port Angeles, WA 98362
360) 452-3150   or Fax (360) 452-3159
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