Apple Wood Honey Glazed Salmon
Pan-seared salmon steaks basted in honey-garlic butter, finished in the oven and cold-smoked under a cloche with apple and cherry wood chips from a smoking gun.
🍳 Cook: 10 min
Ingredients
| — | salmon steaks | |
| 1 stick | butter | |
| 4 tsp | 20 ml | lemon juice |
| 3 | garlic cloves | |
| 1/2 cup | 120 ml | honey |
| 1/2 tsp | 2.5 ml | salt |
| — | cherry & apple wood chips | |
| — | parsley & sliced lemon (garnish) |
Instructions
- Set your oven to broil.
- In a skillet or deep pan, melt the stick of butter over medium heat until golden.
- Stir the honey into the melted butter and mix well. Chop the 3 garlic cloves, add and stir through.
- Lay the salmon steak(s) skin-side down in the pan and cook over medium heat for about 4 minutes; season with salt (or garlic powder). Baste often, about every 20–30 seconds.
- Transfer the pan to the oven and broil 5 minutes.
- Plate the salmon and let it cool 3–5 minutes, then invert a clear glass bowl or container over it.
- Load the smoking gun with the apple and cherry wood chip combo, insert the hose into the container and seal. Turn on the gun and light the chips so smoke fills the whole bowl. Power down and remove the hose while keeping the bowl sealed (let very little smoke escape).
- Let the smoke sit for 7 minutes, then lift the bowl. Garnish with parsley and sliced lemon and serve. Optionally re-smoke for 30 seconds and release at the table for presentation.