Begin by preparing your ingredients. Remove the skin from the salmon filet by either asking your butcher to do it for you or by running your hand between the meat and skin. The skin can be easily removed by gently running a knife between the skin and flesh.
Cut the salmon filet lengthwise into 3 equal parts. This will make it easier to braid the salmon later on.
Season the salmon with honey garlic seasoning. You can use store-bought honey garlic seasoning or make your own by mixing together equal parts honey and garlic powder.
Now it's time to braid the salmon. Take the three pieces of salmon and lay them out flat on a cutting board. Starting at one end, take the leftmost piece and lay it over the middle piece. Then, take the rightmost piece and lay it over the leftmost piece. Continue braiding until you reach the end of the salmon.
Once the salmon is braided, place it in a wire rack, using a toothpick to hold the braid in place. This will help the salmon cook evenly and prevent it from falling apart.
Smoke the salmon at 225°F until it reaches an internal temperature of 125°F. This should take about 20-25 minutes, depending on the thickness of your salmon filet.
While the salmon is smoking, you can prepare the honey garlic sauce. In a small saucepan, melt the butter over medium heat.
Once the butter is melted, add the honey, sweet seasoning (if using), and garlic paste to the saucepan. Stir until well combined and set aside.
Once the salmon reaches an internal temperature of 115°F, it's time to glaze it with the honey garlic sauce. Carefully brush the sauce over the salmon, making sure to cover it evenly.
Allow the salmon to smoke for an additional 5-10 minutes, or until it reaches an internal temperature of 125°F.
Once the salmon is fully cooked, remove it from the smoker and let it rest for a few minutes before serving. Enjoy your delicious and flavorful honey garlic braided salmon!