Bourbon Smoked Salmon

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 striped bass.

Bourbon Smoked Salmon Recipe

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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.
Preparation 10 minutes
Cook 30 minutes
Ready in 40 minutes
Servings 4 Servings
CourseDinner
InfluenceGlobal
DifficultySeasoned
MethodSmoke

Ingredients

  • 3 1/2 tablespoons sweet butter
  • 2 tablespoons bourbon whiskey
  • 1 teaspoon chipotle hot sauce
  • 1 teaspoon fresh lemon juice
  • 1 pound salmon fillet
  • black pepper to taste

Equipment

  • smoker
  • alder wood chips

Directions

  • 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).

Nutritional Information

Sodium: 155mgCalcium: 17mgVitamin C: 1mgVitamin A: 353IUSugar: 1gFiber: 1gPotassium: 561mgCholesterol: 89mgCalories: 267kcalTrans Fat: 1gMonounsaturated Fat: 5gPolyunsaturated Fat: 3gSaturated Fat: 7gFat: 17gProtein: 23gCarbohydrates: 1gIron: 1mg

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About Tom Wallin

Tom Wallin became involved with “low n’ slow” southern style barbecue in 2004 when he and his wife (Kay) became Kansas City Barbecue Society Certified BBQ Judges.

Learn more about Tom Wallin
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