Bourbon Maple Hot Smoked Salmon

Name: Bourbon Maple Hot Smoked Salmon
Prep time: 10 min
Cook time: 2 h
Total time: 10 h 10 min
Yield: 5 serving
Ingredients: 1.5-2 Pounds Salmon fillet; Bourbon Maple Syrup; ⅓ Cup white sugar; ¼ Cup kosher salt; 1 Cup soy sauce; 1 Cup water; 1 Cup sherry; ½ teaspoon onion powder; ½ teaspoon garlic powder; ½ teaspoon fresh cracked black pepper; ½ teaspoon hot sauce

User Reviews

5.0

21 reviews

Excellent

Prep Time
10 mins
Cook Time
2 hrs
Additional Time
8 hrs
Total Time
10 hrs 10 mins
Servings
5
Calories
314 kcal
Course
Main Course, Appetizer
Cuisine
International

Bourbon Maple Hot Smoked Salmon

Iris Warren

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An icon of the Pacific Northwest, hot smoked salmon is a family favorite. This hot smoked salmon is basted in bourbon maple syrup to add just the right amount of sweetness to the salty, smoky brined fish. Enjoy it warm as a main dish or even cold on top of crackers and cream cheese.

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Ingredients

Servings

1.5-2 Pounds Salmon fillet
Bourbon Maple Syrup for basting

Brine Ingredients

⅓ Cup white sugar
¼ Cup kosher salt
1 Cup soy sauce
1 Cup water
1 Cup sherry
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon fresh cracked black pepper
½ teaspoon hot sauce

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Instructions

Brining the Salmon

Combine the sugar, salt, soy sauce, water, sherry, hot sauce, onion powder, garlic powder, and fresh cracked black pepper in a bowl and stir or whisk to combine. Once combined, pour the brine into a non-reactive 9x13 pan and add the salmon to the pan.
Brine the salmon for at least 8 hours or overnight.

Drying the salmon

Remove the salmon from the brine and thoroughly rinse the fish under cold water. Pat dry and place on a wire rack, skin side down.
For quick drying place the salmon in front of an oscillating fan for 2-3 hours. Rotate the fish 180 degrees each hour.
You can also dry the salmon by placing the salmon on a wire rack, uncovered in the refrigerator overnight. A sticky pellicle should form on the surface of the fish.

Smoking the salmon

Baste the salmon with some of the Bourbon Maple Syrup.
Heat your smoker to 175-200 degrees. Cut the salmon into serving sized pieces and place on the smoker.
Smoke the salmon skin side down for about 2 hours, rotating the fish halfway through, and basting with additional maple syrup. This fish is done when it reaches 135-140 degrees.
You can serve warm, or refrigerate the fish and serve cold. You may also elect to continue smoking the fish for an additional 2-3 hours to get a firmer, dryer smoked salmon or a salmon jerky like texture.

Nutrition Information

Show Details

Calories 314kcal (16%) Carbohydrates 18g (6%) Protein 32g (64%) Fat 9g (14%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g Monounsaturated Fat 3g Cholesterol 75mg (25%) Sodium 8326mg (347%) Potassium 809mg (23%) Fiber 1g (4%) Sugar 15g (30%) Vitamin A 56IU (1%) Vitamin C 1mg (1%) Calcium 37mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 314 kcal

% Daily Value*

Calories	314kcal	16%
Carbohydrates	18g	6%
Protein	32g	64%
Fat	9g	14%
Saturated Fat	1g	5%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	3g	15%
Cholesterol	75mg	25%
Sodium	8326mg	347%
Potassium	809mg	17%
Fiber	1g	4%
Sugar	15g	30%
Vitamin A	56IU	1%
Vitamin C	1mg	1%
Calcium	37mg	4%
Iron	2mg	11%