Mexican BBQ Braided Smoked Salmon with Spanglish Asadero
Mexican BBQ Braided Smoked Salmon with Spanglish Asadero
Cut the salmon into three strips. Braid them tight. Season every surface with Spanglish Asadero Mexican BBQ Seasoning before the braid locks it all in. That’s the move, and it’s not just for looks.
Braiding the fillet is not decoration, it keeps the thin end from drying out while the thick end catches up. Sits at the smoky end of the seafood lineup.
Mexican BBQ Braided Smoked Salmon is technique-forward from the jump. Braiding the fillet creates more surface area for the seasoning to penetrate and more edges for the smoke to find. It also changes the texture: where a flat fillet can dry out unevenly, the braid holds together, cooking from the inside layers outward at a more consistent rate.
Spanglish Asadero Mexican BBQ Seasoning defines the flavor on this salmon. The chili-garlic-spice blend seasons all the way through the fillet, not just on the crust, which is why rubbing it into every surface before you braid matters. Once the strips are woven and the toothpick’s in, that seasoning is going nowhere.
The cedar plank is your heat buffer. Soaked for at least an hour, it smolders gently at 350°F and keeps the salmon off direct heat while adding a light, woody note that doesn’t fight the Spanglish Asadero. If you don’t have a plank, a wire rack works, the smoke is still doing its job.
Pull at 145°F. The braid’s thickest section is your target. Let it rest five minutes before you touch it.
The chimichurri finish is the right call at the end: bright, herbaceous, acidic enough to cut through the smoke without erasing it.
Serves 4. 50 minutes total. No precious technique, no hard-to-find equipment, just a cut, a braid, and a smoker that holds 350°F.
Flavor First.
MEXICAN BBQ BRAIDED SMOKED SALMON
Ingredients
Equipment
Method
- Prep: Soak cedar plank in water for at least 1 hour if using. Preheat smoker to 350°F.
- Place salmon fillet skin-side down on a cutting board. Slice lengthwise into three equal strips, keeping the top end connected so the strips remain attached at one end.
- Season the entire fillet generously with Spanglish Asadero Mexican BBQ Seasoning, rubbing it into all surfaces.
- Braid the three strips tightly together. Secure the bottom end with a toothpick to hold the braid in place.
- Place braided salmon skin-side down on the soaked cedar plank (or on a wire rack if not using a plank). Tuck lemon slices into the folds of the braid.
- Transfer plank to the smoker. Smoke 30 minutes, or until the thickest part of the braid reaches an internal temperature of 140–145°F and flakes easily with a fork.
- Remove from smoker. Let rest 5 minutes.
- Serve warm, topped with chimichurri and extra lemon wedges.
Nutrition
Notes
- Season before you braid, not after — Get the Spanglish Asadero on all surfaces of the individual strips before weaving them. Once the braid is set, the seasoning is locked into every layer. Seasoning only the outside means the inner folds are under-flavored.
- Soak the cedar plank for at least an hour — Forty-five minutes isn’t enough. A properly soaked plank smolders and steams gently throughout the cook, adding moisture and flavor. A dry or under-soaked plank can char before the salmon is done.
- Both ends need a toothpick — One at the top, one at the bottom. The braid loosens as the protein contracts during cooking. Securing both ends keeps the presentation together through the full 30-minute smoke.
- Pull at 145°F at the thickest part — The braid creates thickness variation across the fillet. The thinnest sections will be done well before the center. Use an instant-read thermometer at the deepest point — don’t trust visual cues alone.
- Hold your smoker at 350°F — Spikes above 375°F will dry the exterior before the center’s done. If your smoker runs hot, crack the vent and monitor the grate temp. Consistent heat matters more than speed.
- Add chimichurri after the rest, not before — Let the salmon rest five minutes off the smoker, then spoon the chimichurri over right before serving. Heat kills fresh herb flavor fast.
- Serve straight from the cedar plank if it’s going to the table — the presentation holds. Add chimichurri right before eating, not before the rest period.
- For a full plate: white rice, roasted asparagus, or warm corn tortillas. The braided fillet breaks apart cleanly into taco-sized pulls — set it out with tortillas, pickled red onion, sliced avocado, and a squeeze of lime and let people build their own.
- Lemon wedges and fresh cilantro are the right finish. Keep the sides low-key — roasted or grilled vegetables work best. Anything heavy or cream-based competes with the smoke.
- Store cooled salmon in an airtight container in the refrigerator for up to 2 days. The smoke flavor holds well, but texture and flavor both drop after 48 hours.
- Reheat in a covered skillet over medium-low heat with a splash of water or chicken broth. Don’t microwave on high — it dries the fillet fast. Medium power, covered, 90 seconds max.
- Add chimichurri and fresh lemon after reheating, not before. Stored separately, chimichurri keeps up to 5 days in the fridge.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Can you braid a salmon fillet without it falling apart?
Yes, keep the top end connected when you cut the strips, and secure the bottom with a toothpick before it goes on the plank. The braid tightens slightly as the fillet cooks and holds its shape through the full smoke. Secure both ends for best results.
What internal temperature should braided smoked salmon reach?
145°F at the thickest part of the braid. At that point it flakes clean without drying out. The braid creates thickness variation across the fillet, always probe the deepest point, not the thin tail sections.
Can I use a grill instead of a smoker?
Yes, set up indirect heat, target 350–375°F, and place the soaked cedar plank on the cooler side. You’ll get less smoke depth, but the Spanglish Asadero seasoning still delivers. Pull at 145°F regardless of your heat source.
Do I have to use a cedar plank?
No, a wire rack over a drip pan works. The plank adds a light woody smoke note and protects the fillet from direct heat, but the Spanglish Asadero carries the flavor. Just make sure the fillet isn’t sitting over direct heat without the plank.
Can I prep the braid ahead of time?
Yes, season the strips, braid them, secure with toothpicks, cover tightly, and refrigerate overnight. The Spanglish Asadero penetrates deeper with a longer rest. Pull from the fridge 20 minutes before the smoker is ready.
What does Spanglish Asadero Mexican BBQ Seasoning taste like?
Chili-forward with garlic and warm spice, smoky and savory with a build of heat that doesn’t burn. It seasons through the protein rather than sitting on the surface, which is why the recipe calls for rubbing it into every face of the fillet before braiding.
More like this: Grilling Recipes · Summer Grilling Recipes · Kinder’s Recipes
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