Disclosure: Barrel House Cooker sponsored this post. Opinions are my own.

plate of salmon on rice with more filets and rice in background

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There are a variety of accessories available for the Barrel House Cooker, including a cedar plank. When soaked in water before using, the plank imparts a subtle woodsy flavor to your seafood while it’s smoking.

It’s also small enough, that there is still enough room on the smoker for a small pot to steam up some rice. Just be sure that your pot and lid are oven proof.

For this recipe, I placed both the entree and side on the center rack.

4 salmon filets on cedar plank inside smoker with pot of rice

To accompany the finger-licking Asian glaze that gets brushed across the smoked salmon, add a teaspoon of sesame oil to your rice pot. It really takes it to the next level.

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4.75 from 4 votes

Barrel House Cooker Smoked Salmon with Asian Glaze

Steam rice on the grill alongside charcoal-kissed smoked salmon with a sweet Asian glaze.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4


Smoked Salmon

  • 1 cup brown sugar
  • 1/4 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 1/4 cup water
  • 2 tsps sesame oil
  • 4 6-ounce salmon filets
  • olive oil
  • salt and pepper

Sesame Sticky Rice

  • 1 cup short grain rice
  • 2 cups water
  • 1 tsp sesame oil
  • 1/2 tsp kosher salt


  • Green onions
  • Sesame seeds


  • Soak the Barrel House Cooker cedar plank in water for at least one hour
  • 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.
  • Light the Barrel House Cooker, following manufacturer’s directions. Add the full grill grate to the center position in the cooker.
  • Drizzle olive oil onto both sides of the salmon filets. Season with salt and pepper. Place the filets on the cedar plank and brush with glaze. Place the plank on the grill grate in the cooker.
  • 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.
  • Close the cooker lid and smoke for 30 minutes. Open the lid and brush with more glaze. Smoke 10 more minutes.
  • To serve, spoon the rice onto plates. Top with salmon and garnish with green onions and sesame seeds. Drizzle with the reserved glaze.


Internal temperature of the fish should be 145 degrees.
You can reuse the cedar plank a few times. Just wash it with soap and water.


Calories: 668kcalCarbohydrates: 94gProtein: 38gFat: 14gSaturated Fat: 2gCholesterol: 93mgSodium: 1198mgPotassium: 975mgFiber: 1gSugar: 53gVitamin A: 70IUCalcium: 73mgIron: 4.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Japanese
Did you try this recipe?Be sure to rate it, leave a comment and save it so you can make it again. Show off your awesome results on social by tagging @girlscangrill

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Hey BBQ Family

I’m Christie, the head cook and award-winning competitive pitmaster for Team Girls Can Grill. I have won multiple grand championships and top 10 category finishes. I’m an expert grill reviewer for BBQ Guys, and I have appeared on the Food Network and Ninja Woodfire Grill infomercials. I established this website in 2015 to share my BBQ tips and recipes.

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