Saucy Rossy BBQ
Seafood

Smoked Salmon Toast with Hot Honey

Flaky smoked salmon piled on homemade toast with cream cheese, green onion, and a drizzle of Stingin' Hot Honey.

TimeLow & slow CategorySeafood Watch3:53
Smoked Salmon Toast with Hot Honey — watch on YouTube

Watch the full cook on YouTube

Method

  1. 1Season the salmon with Southshore Sea Salt Chili Lime and cracked black pepper.
  2. 2Smoke low and slow at 225°F until flaky at 145°F internal.
  3. 3Shred the salmon and pile it on homemade toast spread with cream cheese.
  4. 4Top with fresh green onion and a drizzle of Stingin' Hot Honey.

Watch it on YouTube

Know your cook

More information, cause recipe back stories are stupid

No 500-word life story — just the good-to-know stuff on what’s actually in this cook. Here’s the rundown on every real ingredient, health and nutrition wise.

Salmon
Salmon is one of the best sources of heart-healthy omega-3 fatty acids, along with high-quality protein and vitamin D. Smoked either hot or cold it's nutrient-dense — just mind the added salt in cures.
Cheese
Cheese is a good source of protein and calcium and pairs naturally with smoke, but it's also high in saturated fat and sodium — a little delivers big flavour, so treat it as a rich accent.
Chili peppers
Chili peppers are low in calories and high in vitamin C and antioxidants, and their heat comes from capsaicin, which may give metabolism a small nudge. Dial the amount to your spice tolerance.
Onion
Onions are low-calorie aromatics rich in fibre, vitamin C, and antioxidants such as quercetin. They add depth and gentle sweetness without much fat or salt.
Citrus
Citrus brightens rich, smoky food and brings vitamin C and antioxidants along with its acidity. A squeeze at the end cuts fattiness and lifts flavour without added salt or sugar.
Honey
Honey is a natural sweetener that adds gloss and flavour; it's still sugar, so it's used sparingly. In raw form it carries trace antioxidants and beneficial compounds.
Salt
Salt is essential for seasoning and, in brines and cures, for texture and safety — but sodium adds up fast in BBQ. Season with intention and balance salty cooks with fresh sides.

General nutrition info only, not medical or dietary advice — portions, brands and add-ons change the numbers.

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