Fifteen minutes. High heat. Glaze at the end.
Honey-balsamic salmon
15–20 min · Alder or apple
Seafood · Fillet or side
Salmon
Gentle smoke, not a campfire. Pull when the fat just beads and the center is still translucent.
Internal target
128°
Just set
90°Probe220°
- Pit
- 180–225°
- Time
- 25–45 min
- Rest
- 3 min
- USDA
- 145°
Gentle smoke
Clock, not a scale
Safety floor
USDA 145°F is fully opaque and often dry. 120–130°F is restaurant moist.
Watch it cooked
HowToBBQRight · Honey Balsamic Salmon
Honey Balsamic Salmon
HowToBBQRight
Recipes
Doneness
Pull a few degrees early. Carryover finishes the cook while it rests.
How to cook it
- 1
Pin-bone, pat dry, salt. Skin on, skin down.
- 2
180–225°F until 125°F. Super Smoke if your grill has it.
- 3
A maple glaze in the last 10 minutes if you want cedar-plank energy without the plank.
Probe & cues
Thickest part of the fillet, from the side.
- Albumin just starting to bead. Center still a shade darker. It flakes with a nudge, not a crumble.
Start a cook
Logs the target and runs a pit timer. Saved on this device.