• Erik

Smoked Apricot Dijon Glazed Salmon

Updated: Sep 19, 2018


Here is a very easy yet delicious way to make Smoked Salmon, with an Apricot Dijon Glaze.


Brine recipe:

3 parts Brown Sugar

1 part Kosher Salt


Apricot Dijon Glaze: (enough for 1-1 1/2 pounds of Fish)

1/4 Cup Apricot Preserves

1 Tablespoon Stone Ground Mustard

1 Tablespoon Dijon Mustard

1 Tablespoon Soy Sauce (Low Sodium)

1 Tablespoon Lime Juice

2 Teaspoons Grated Ginger

2 Teaspoons Grated Garlic



Mix enough brine using the formula above to cover the fish completely in a non reactive dish. Let fish sit in the brine for 8-10 hours.

Rinse fish under cold water to remove the brine. Place salmon on racks and allow to sit for 45 minutes to 2 hours to allow a pedicle to form on the surface of the fish. It will appear tacky and sticky to the touch once this pedicle has formed.


Smoke at 190-200 degrees until fish reaches an internal temperature of 150 degrees, which should take 1-2 hours.



Glaze the Salmon with the Apricot Dijon Glaze a few times during the last 30-45 minutes of cooking time.


Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days, or freeze for up to 3 months.


Watch my video below to see me do the whole process, step by step.