The air was thick with tantalizing aromas as I fired up the grill, ready to transform fresh salmon into a masterpiece. Enter Chili Garlic Smoked Salmon on Cedar Planks — a dish that turns any gathering into a gourmet affair. This recipe is all about vibrant Thai flavors and that incredible smoky profile, making it perfect for seafood lovers and grilling enthusiasts alike. With minimal prep time and stunning results, it’s an absolute game-changer for your next backyard BBQ. Imagine serving this stunning dish alongside some grilled veggies or a zesty salad, all while impressing your family and friends. Are you ready to elevate your grilling skills?
Why is this Chili Garlic Salmon Special?
Bold, Unique Flavors: This recipe features a delightful Thai chili glaze that elevates your salmon with smoky sweetness and a hint of spice.
Simple Preparation: The process is accessible, utilizing cedar planks to ensure juicy results with minimal effort.
Crowd-Pleaser: Ideal for gatherings, this dish impresses family and friends, making you the grilling hero.
Versatile Options: Feel free to experiment with different fish like halibut or tweak the heat level with red pepper flakes for your perfect bite.
Perfect Pairings: Compliment your meal with grilled asparagus or a zesty citrus salad for a refreshing contrast, just like I do with my Baked King Salmon recipes. Grab your apron and start grilling!
Chili Garlic Smoked Salmon Ingredients
For the Salmon
• Salmon Filets – Fresh, skin-on salmon ensures a rich and buttery texture, essential for grilling.
For the Cedar Planks
• Cedar Planks – Soaked planks keep the salmon juicy and infuse a subtle woodsy aroma.
For the Spice Rub
• Spice Rub Seasoning – This enhances the salmon’s flavor; feel free to use your favorite blend or a pre-made rub.
For the Chili Garlic Glaze
• Thai Sweet Chili Sauce – Adds a perfect balance of sweetness and mild heat to the glaze.
• Honey – Provides sweetness and contributes to the beautiful caramelization.
• Soy Sauce – Infuses umami, deepening the flavor profile of the glaze.
• Rice Wine Vinegar – Offers a touch of acidity to balance the sweetness beautifully.
• Garlic Powder – Infuses a savory depth, making every bite mouthwatering.
• Onion Powder – Brings a subtle sweetness and complexity to the glaze.
• Chili Powder – Adds warmth and a depth of flavor for an extra kick.
• Red Pepper Flakes – Offers a customizable heat level; adjust according to your spice preference.
This Chili Garlic Smoked Salmon recipe is designed to please every palate and transform your grilling experience into something extraordinary!
Step‑by‑Step Instructions for Chili Garlic Smoked Salmon
Step 1: Soak the Cedar Planks
Begin by soaking your cedar planks in water for at least 1 hour. This crucial step prevents the planks from charring too quickly, allowing for that wonderful smoky flavor to permeate the salmon. Ensure the planks are fully submerged, using a heavy object if necessary to keep them immersed.
Step 2: Preheat Grill or Smoker
While your cedar planks are soaking, preheat your grill or smoker to a steady 250°F. This low and slow cooking method is ideal for the Chili Garlic Smoked Salmon, as it ensures even cooking while allowing the flavors to develop beautifully. If using wood chips, opt for mild varieties to complement the dish.
Step 3: Prepare the Salmon
Pat dry the salmon filets with paper towels to remove excess moisture, facilitating better seasoning and caramelization. Lightly coat the salmon with oil, and season generously with your chosen spice rub. Let the seasoned filets rest for 15–20 minutes at room temperature, allowing the flavors to penetrate deeply.
Step 4: Make the Chili Garlic Glaze
In a saucepan, combine the ingredients for the chili garlic glaze, including Thai sweet chili sauce, honey, soy sauce, rice wine vinegar, garlic powder, onion powder, chili powder, and red pepper flakes. Simmer the mixture over medium heat for 5–6 minutes, stirring occasionally until it thickens slightly. This delicious glaze will elevate your Chili Garlic Smoked Salmon.
Step 5: Start Smoking
Once the grill is preheated, carefully place the soaked cedar planks onto the grill grates. Allow the planks to heat for about 2 minutes until they begin to smoke. Next, lay the salmon filets skin-side down on the planks, ensuring space between them for even cooking. Close the grill lid and let the salmon smoke for 30 minutes, enjoying the enticing aromas.
Step 6: Glaze and Finish Cooking
After the initial smoking time, open the grill and brush each filet generously with the chili garlic glaze. This coating adds both flavor and a beautiful finish. Cover the grill again and continue to cook for an additional 15–20 minutes, or until the internal temperature of the salmon reaches 135°F to 140°F, ensuring it’s perfectly flaky and tender.
Step 7: Rest and Serve
Once cooked, allow the Chili Garlic Smoked Salmon to rest on the cedar planks for about 5 minutes. This resting period helps the juices redistribute throughout the fish, enhancing its moisture and flavor. Serve the salmon directly on the planks for an impressive presentation, garnishing as desired.
Storage Tips for Chili Garlic Smoked Salmon
Fridge: Store leftover Chili Garlic Smoked Salmon in an airtight container for up to 2 days. Ensure it’s cooled down before sealing to maintain freshness.
Freezer: If you need to freeze, wrap individual portions tightly in plastic wrap and then place them in a freezer-safe bag. This keeps them fresh for up to 3 months.
Reheating: To reheat, thaw overnight in the fridge, then gently warm in the oven at 275°F until just heated through. Avoid microwaving to retain the salmon’s texture.
Unused Glaze: The chili garlic glaze can be stored in the fridge for up to 3 days in a covered jar, ready to elevate your next seafood meal!
Chili Garlic Smoked Salmon Variations
Feel free to get creative with this recipe to make it your own and delight your taste buds even more.
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Different Fish: Substitute trout, halibut, or even sardines for a unique but equally delicious result. Each offers its distinct flavor that can shine through the glaze.
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Heat Levels: Adjust the red pepper flakes in the glaze to suit your palate. For milder flavors, reduce the flakes; for a spicier kick, add more. A touch of sriracha in the glaze could also elevate the heat!
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Sweetener Swaps: Use maple syrup instead of honey for a deeper, earthier sweetness. This twist adds complexity without overpowering the salmon’s flavor.
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Wood Variations: Experiment with different types of wood for smoking, such as apple or hickory, to create distinct smoky profiles. Each wood imparts a unique essence you’ll love to explore.
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Add a Crunch: Top the salmon with toasted sesame seeds for a lovely crunch that complements the tender fish. This also adds a beautiful aesthetic touch.
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Complementary Glazes: Instead of a Thai chili glaze, try a honey mustard or teriyaki glaze for a different flavor profile. Each will give the salmon a unique twist, perfect for your next gathering.
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Side Suggestions: Serve with a refreshing grilled corn salad or some vibrant grilled asparagus. These sides balance the richness of the salmon and enhance the overall meal experience.
Don’t forget to try some of these ideas out next time you whip up this fabulous dish, and check out my recipes for Sweet Chili Tofu and Bok Choy Soup with Garlic for more delicious flavor inspiration!
Make Ahead Options
Preparing Chili Garlic Smoked Salmon ahead of time is a fantastic way to save time on busy grilling nights! You can make the chili garlic glaze up to 3 days in advance; simply store it in an airtight container in the refrigerator to maintain its vibrant flavors. Additionally, the seasoning can be prepped a day ahead and stored separately to enhance convenience. When you’re ready to grill, pat your salmon dry and season it about 30 minutes before cooking to allow flavors to meld. To finish, just soak your cedar planks and smoke the salmon as directed, ensuring a delicious meal with minimal effort. Enjoy all the smoky, sweet-spicy goodness of your Chili Garlic Smoked Salmon, effortlessly!
Expert Tips for Chili Garlic Smoked Salmon
• Quality Salmon: Choose fresh, skin-on salmon filets for the best texture and flavor. Frozen salmon can work, but fresh is always superior.
• Cedar Plank Care: Soak your cedar planks for at least 1 hour to prevent burning; this ensures the salmon stays moist while absorbing that lovely smoky flavor.
• Glaze Timing: Brush the chili garlic glaze on just before finishing cooking to prevent burning and to enhance the flavors of your Chili Garlic Smoked Salmon.
• Check Doneness: Use a meat thermometer to monitor doneness, aiming for an internal temperature of 135°F to 140°F; this guarantees perfect flakiness without overcooking.
• Experiment with Woods: Don’t hesitate to try different woods like apple or hickory for unique smoky profiles that can complement the flavors of the salmon beautifully.
What to Serve with Chili Garlic Smoked Salmon
The perfect meal awaits your guests when you transform your gathering with vibrant flavors and delectable textures.
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Grilled Asparagus: Tender asparagus adds a fresh crunch and earthy flavor, beautifully complementing the smoky salmon.
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Zesty Citrus Salad: A light salad with oranges, grapefruit, and a honey vinaigrette brightens the dish, counterbalancing its richness.
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Fluffy Jasmine Rice: Aromatic jasmine rice soaks up the chili garlic glaze, enhancing every bite while adding a delicate softness.
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Quinoa Pilaf: Nutty quinoa with herbs offers an exciting texture and nutritious boost, bringing additional depth to your meal.
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Roasted Broccoli: Crispy, caramelized broccoli adds a delightful crunch and pairs wonderfully with the bold flavors of the salmon.
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Chilled Cucumber Soup: This refreshing soup cools the palate, making it an ideal starter before the rich chili garlic smoked salmon.
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Sparkling Wine: A glass of chilled sparkling wine complements the dish perfectly, enhancing the experience of flavors with each sip.
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Pineapple Sorbet: Finish the meal with a scoop of pineapple sorbet; its sweetness and acidity cleanse the palate, leaving everyone wanting more.
Chili Garlic Smoked Salmon Recipe FAQs
How do I choose the best salmon for this recipe?
Absolutely! When selecting salmon filets, look for fresh, skin-on portions around 6 oz. A vibrant, moist appearance is ideal, and they should smell like the ocean, not fishy. Avoid filets with dark spots or any signs of dryness.
What’s the best way to store leftover Chili Garlic Smoked Salmon?
For sure! Store any leftovers in an airtight container in the fridge for up to 2 days. Be sure to let the salmon cool completely before sealing to preserve its freshness. When ready to enjoy again, pair it with a fresh salad or a side of asparagus!
Can I freeze Chili Garlic Smoked Salmon?
Yes, you can definitely freeze it! To do this, wrap individual portions tightly in plastic wrap, then place them inside a freezer-safe bag. This method helps seal in the flavor and will keep the salmon fresh for up to 3 months. Just thaw in the fridge overnight when you’re ready to enjoy!
How do I reheat leftover salmon without drying it out?
Reheating can be tricky, but I have a great method! Thaw the salmon overnight in the fridge, then gently warm it in the oven at 275°F for about 10-15 minutes until it’s just heated through. Avoid using the microwave, as it can dry out the fish and affect its lovely texture.
Is there a way to adjust the spice level in the chili garlic glaze?
Very much so! If you prefer a milder glaze, simply reduce the amount of red pepper flakes or omit them entirely. Alternatively, if you want an extra kick, consider adding a dash of sriracha or a sprinkle of cayenne pepper into the glaze mixture. Enjoy experimenting with what works best for your taste!
Can my pets eat Chili Garlic Smoked Salmon?
Take care! While salmon is generally safe for pets in small amounts, the chili garlic glaze and other ingredients may not be suitable for them. It’s best to serve plain, cooked salmon to your furry friends, avoiding any seasoning or glazes that could upset their stomachs. Always consult with your vet if unsure!
Chili Garlic Smoked Salmon: Your New BBQ Showstopper
Ingredients
Equipment
Method
- Soak the cedar planks in water for at least 1 hour.
- Preheat the grill or smoker to 250°F.
- Pat dry the salmon filets, coat with oil, and season with spice rub. Let rest for 15–20 minutes.
- In a saucepan, combine the ingredients for the chili garlic glaze and simmer for 5–6 minutes.
- Place soaked cedar planks on the grill and heat for 2 minutes. Lay the salmon skin-side down on the planks.
- Smoke the salmon for 30 minutes with the grill lid closed.
- Brush each filet with the chili garlic glaze and cook for an additional 15–20 minutes until done.
- Let the salmon rest on the planks for 5 minutes before serving.
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