Barrel House Cooker Smoked Salmon with Asian Glaze

Steam rice on the grill alongside charcoal-kissed smoked salmon with a sweet Asian glaze.

Recipe reposted with permission from BBQ Blogger Girls Can Grill.

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Barrel House Cooker Smoked Salmon with Asian Glaze

Smoked Salmon

  • 1 cup brown sugar
  • ¼ cup soy sauce
  • ¼ cup rice wine vinegar
  • ¼ cup water
  • 2 teaspoons sesame oil
  • 4 6-ounce salmon fillets
  • Olive oil
  • Salt and pepper

Sesame Sticky Rice

  • 1 cup short grain rice
  • 2 cups water
  • 1 teaspoon sesame oil
  • ½ teaspoon kosher salt


  • Green onions
  • Sesame seeds
  • Meat Internal Temp: 145°F


  1. Soak the Barrel House Cooker cedar plank in water for at least one hour.
  2. Place the brown sugar, soy sauce, rice wine vinegar, water and 2 teaspoons sesame oil in a sauce pot. Cook on the stove over medium heat for about 15 minutes, until it reaches the consistency of maple syrup. Pour half of the glaze into a small bowl and set aside.
  3. Light the Barrel House Cooker, following manufacturer's directions. Add the full grill grate to the center position in the cooker.
  4. Drizzle olive oil onto both sides of the salmon fillets. Season with salt and pepper. Place the fillets on the cedar plank and brush with glaze. Place the plank on the grill grate in the cooker.
  5. Place rice, water, 1 teaspoon sesame oil and salt in a small oven-proof pot with a lid. Place the covered pot on the grill grate next to the salmon.
BHC Smoked Salmon in Cooker
Finished BHC Smoked Salmon
  1. Close the cooker lid and smoke for 30 minutes. Open the lid and brush salmon with more glaze. Smoke 10 more minutes.
  2. To serve, spoon the rice onto plates. Top with salmon and garnish with green onions and sesame seeds if desired. Drizzle with the reserved glaze and enjoy!