These Bourbon Smoked Oysters are a very special appetizer, with a touch of butter, whiskey, lemon, and hot sauce. Use alder wood chips for the best flavor.
Bourbon Smoked Salmon
It doesn’t get much easier than bourbon smoked salmon. A wild-caught salmon fillet is marinated in a spicy whiskey sauce, then smoked over low heat until perfectly done.
This recipe suggests using alder wood chips for smoking, but you can substitute with your favorite chips or what you have on hand.
Try this marinade and smoking technique on other types of firm, fatty fish, like arctic char, ocean trout, or stripped bass.
3 1/2 tablespoons sweet butter
2 tablespoons bourbon whiskey
1 teaspoon chipotle hot sauce
1 teaspoon fresh lemon juice
1 (1-pound) wild-caught salmon fillet
black pepper, to taste
alder wood chips
Melt the butter in a pan over medium heat. Add the bourbon, hot sauce, and lemon juice. Mix until well combined.
Spoon the bourbon-butter mixture on top of the salmon fillet. Sprinkle the black pepper over the top. Cover and let sit for 30 minutes.
Prepare a smoker for medium-low heat. Add the alder wood chunks just prior to placing the fish on the grill.
Cook until the flesh is firm but still moist in the middle, to an internal temperature of 145 degrees F (63 degrees C).