This Hot Honey Cranberry Smoked Salmon Is Unreal | Pellet Smoker Seafood Recipe | SaucyRossyBBQ

This candied cranberry hot honey smoked salmon turned out next-level.

A fresh piece of salmon from Sobeys gets lightly cured with brown sugar and kosher salt, then seasoned with Prince Edward Island Preserve Company BBQ Rub before going low and slow on the Pit Boss pellet smoker. While the salmon smokes, a bold glaze comes together using Halifax Honey Company’s Stingin’ Hot Honey and Nova Scotia cranberries, slowly reduced until the berries burst and infuse their tart juice into the honey.

Once the salmon hits 120°F internal, it comes off the smoker and gets brushed with that sticky cranberry hot honey glaze, creating a glossy, candied finish. After resting, the salmon is gently shredded and piled onto an English muffin with cream cheese — sweet, smoky, spicy, and perfectly balanced.

This is an easy pellet smoker recipe that feels gourmet but uses simple ingredients and local products. If you like smoked salmon, salmon candy, or creative BBQ recipes, this one’s a must-try.

Full Recipe – Candied Cranberry Hot Honey Smoked Salmon

Ingredients
• 1 salmon fillet (from Sobeys)
• Brown sugar
• Kosher salt
• Prince Edward Island Preserve Company BBQ Rub

Cranberry Hot Honey Glaze
• ½ bottle Halifax Honey Company Stingin’ Hot Honey
• ½ bag Nova Scotia cranberries
• Optional splash of water or apple juice (to prevent scorching)

To Serve
• English muffins
• Cream cheese

Method
1. Dry Brine
• Mix 2 parts brown sugar to 1 part kosher salt
• Coat salmon evenly
• Refrigerate 2–3 hours
• Rinse thoroughly and pat completely dry
2. Season
• Season salmon with Prince Edward Island Preserve Company BBQ Rub
3. Smoke
• Set pellet smoker to 225°F
• Smoke salmon low and slow until internal temp reaches 120°F
4. Make the Glaze
• Add hot honey and cranberries to a saucepan
• Simmer gently until cranberries pop and release their juices
• Reduce until thick and syrupy
5. Glaze
• Remove salmon from smoker
• Brush generously with cranberry hot honey glaze
• Rest 5–10 minutes
6. Serve
• Gently shred salmon
• Serve on toasted English muffins with cream cheese

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