Smoked Salmon with Bourbon Marinade
User Reviews
5
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Prep Time
40 mins
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Cook Time
2 hrs
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Total Time
11 hrs
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Servings
4 servings
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Calories
257 kcal
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Course
Main Course
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Cuisine
American
Smoked Salmon with Bourbon Marinade
Description
Smoked Salmon with Bourbon Marinade begins with a carefully mixed brine of granulated sugar, light brown sugar, freshly ground black pepper, kosher salt, bourbon, and cold brewed sweet tea. This syrupy brine gently cures the skin-on salmon fillet, which is layered with thin lemon rounds and refrigerated for 8 to 24 hours, with occasional flipping to ensure even curing. After curing, the salmon is rinsed and patted dry before smoking at about 200°F (93°C), with added wood chips for mild smoke infusion.
The smoking process imparts a delicate smoky flavor while the bourbon and tea contribute subtle sweetness and depth. The texture of the final product is tender and moist, complemented by the bright citrus notes from the lemon slices. This preparation suits serving as a refined appetizer or part of a light main course.
If desired, grill lemon slices to serve alongside the smoked salmon for an extra citrus uplift. The cured and smoked salmon can be refrigerated for up to two days before serving, allowing flexibility in timing. This approach balances flavors without overpowering the natural richness of the fish.
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 tablespoon black pepper freshly ground
- 1/2 cup kosher salt
- 1/2 cup bourbon
- 1 cup tea cold, brewed, sweetened
- 1 (1/2 to 2 pound) salmon skin on, pin bones removed, fillet
- 1 lemon thinly sliced into rounds
- lemon for serving (optional, grilled, sliced
Instructions
- To make the brine, in a medium bowl, mix the granulated sugar, brown sugar, black pepper, and salt. Add the bourbon and sweet tea and whisk until the sugars and salt are mostly dissolved. The mix will be a little syrupy.
- Place the salmon in a large 1-gallon (3.8 L) zip top storage bag. Pour the brine into the bag. Add the lemon slices and close the bag. Refrigerate for 8 to 24 hours, flipping from top to bottom two or three times during the cure.☞ TESTER TIP: Place your marinating bag inside a large bowl, just in case it decides to spring a leak.
- Remove the salmon from the bag, discard the brine and lemon slices. Rinse the salmon under cool water and pat dry with paper towels. Refrigerate until you are ready to smoke it or for up to 2 days.
- Set your smoker at 200°F (93°C), or when the smoker cools down to 200°F (93°C), go get the salmon, pat dry again, and then place the salmon on the grates of the smoker. Put the lid on and then add some small wood chips to the firebox, adding more chips as needed to get a lot of smoke on the fish quickly.
- Cook until the fish reaches an internal temperature of 145°F (63°C) on a digital probe meat thermometer, 2 to 2 1/2 hours.☞ TESTER TIP: Add a few slices of lemon to the grill in the last 30 minutes to have a zingy accompaniment to the salmon.
- Remove the fish from the smoker and place skin-side up on a cutting board. If serving immediately, gently peel the skin off and discard. Carefully flip the fish back over, cut the fillet into 4 pieces, and serve, with grilled lemon slices, if desired. Alternatively, you can let the fish cool, and flake the meat from the skin.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 257kcal | 13% |
| Carbohydrates | 4g | 1% |
| Protein | 34g | 68% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 94mg | 31% |
| Sodium | 355mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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