Smoked Salmon with Mike’s Hot Honey, Paprika Lime Glaze, Sweet Potato Mash & Parmigiano Asparagus
This flavorful, balanced dish brings together pecan wood-smoked salmon glazed with Mike’s Hot Honey, paprika, and lime, paired with creamy sweet potato mash and sautéed asparagus dusted in Parmigiano Reggiano. It's the perfect harmony of smoky, sweet, spicy, and savory — and comes together as an elevated weeknight meal or stunning weekend dinner.
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.