Hot-Smoked Salmon Fillets with Orange Glaze

Preparation info

  • Makes


    Main-Course Servings
    • Difficulty


Appears in

Simply Salmon

Simply Salmon

By James Peterson

Published 2001

  • About

Hot-smoked salmon’s full flavor can be even better when the salmon is brushed during smoking with a savory glaze. These same glazes can also be used for grilled salmon, but since grilled salmon is turned midway during cooking, and the glaze is only brushed on after the salmon is turned, the flavor of the glaze is more subtle.


  • four 6- to 8-ounce salmon fillets, skin on or off, and pin bones removed
  • ½ recipe brine


Soak the salmon fillets in brine for 2 hours in the refrigerator.

Shave the zest off about half the orange in strips with a small paring knife, leaving as little of the white pith attached to the zests as possible. Cut the zest into very thin julienne strips or chop them fine. Squeeze the orange. Strain and save the juice.

Add the juice from the orange to the fresh orange juice,