If you’re craving a bold yet balanced meal, this recipe hits every note: smoky, sweet, zesty, and buttery. We take fresh salmon, smoke it low and slow over pecan wood, and finish it with a Mike’s Hot Honey and lime glaze. The sides — creamy sweet potato mash and asparagus with Parmigiano Reggiano — round out the dish with comfort and a hint of elegance. It’s a true crowd-pleaser for summer nights, dinner parties, or date night.
Modern Southern Meets Italian Fusion
While this recipe isn’t traditional Italian, it fuses Southern U.S. smoking techniques with Italian flavors like Parmigiano Reggiano, asparagus, and lime zest. This reflects a contemporary global twist on classic ingredients — where fire and flair meet comforting elegance.
A Chef’s Favorite Combo
Chefs like Giada De Laurentiis and Bobby Flay often highlight hot honey as a bold way to elevate savory proteins. You’ll find similar pairings in modern American bistros and seafood-forward spots like The Optimist (Atlanta) and Blue Hill (NYC).
Make It a Backyard Dinner Party
Fire up your pellet smoker, pour a glass of white wine or Prosecco, and serve this alongside Limoncello Spritzes and Italian citrus salad. It’s a great dish to impress guests without slaving in the kitchen. Finish with lemon delight cake for the perfect finale.
Looking to impress with flavor and flair? Fire up the smoker and try this gluten-free salmon dinner — the sweet heat will keep them coming back for more!
Smoked Salmon with Mike’s Hot Honey, Paprika Lime Glaze, Sweet Potato Mash & Parmigiano Asparagus
Equipment
- Pellet smoker You can bake if you don't have access to a smoker
Ingredients
For the Salmon
- 4 Wild caught Salmon filets 6oz, skin on
- 3 tbsp Mike's Hot Honey
- 1 tsp Smoked paprika
- 1 Freshly squeezed lime juice
- 1 Zest of lime
- Salt & pepper to taste
For the Sweet Potato Mash
- 3 Large, sweet potatoes peeled and chopped
- 3 tbsp Unsalted butter
- 1/4 cup Milk
- 1 tbsp Mike's Hot Honey adjust to taste
- 1/2 tsp Smoked paprika
- Salt & pepper to taste
For the Asparagus
- 1 bunch Asparagus trimmed
- 1 tbsp Olive oil
- 1/3 cup Parmigiano-Reggiano grated
- Salt & pepper to taste
- Squeeze of a lemon optional
Instructions
Prepare the Salmon Glaze
- In a small bowl, whisk together Mike’s Hot Honey, paprika, lime juice, and lime zest. This will be your glaze for basting.
Smoke the Salmon
- Preheat pellet smoker to 225°F using pecan wood pellets.
- Pat the salmon dry and season both sides with salt and black pepper
- Place skin-side down on smoker grates. (Wood planks can be used, be sure they are submerged in water for a LONG time)
- Smoke for 45–60 minutes, or until internal temp reaches 135–140°F.
- During the final 15 minutes, baste generously with the glaze every 5 minutes. Glaze should caramelize slightly but not burn.
Make the Sweet Potato Mash
- While the salmon smokes, boil sweet potatoes in salted water until fork-tender (15–20 mins)
- Drain and mash with butter, milk, Mike’s Hot Honey, paprika, and salt.
- Adjust sweetness or spice to your liking.
Sauté the Asparagus
- Heat olive oil in a large pan over medium-high heat.
- Add asparagus, season with salt and pepper, and cook for 4–6 minutes until tender but crisp.
- Remove from heat and sprinkle with Parmigiano Reggiano and a squeeze of lemon if desired
Plate and Serve
- Spoon sweet potato mash onto plate, top with salmon fillet, and serve asparagus on the side.
- Garnish with extra lime zest or Parmigiano if desired.
Notes
- This dish is naturally gluten-free!
- You can substitute hot honey with regular honey + chili flakes if needed.
- Don’t skip the lime — it balances the heat and sweetness beautifully.
- Try with smoked trout or Arctic char for variation.