Bourbon Glazed Smoked Salmon
A succulent smoked salmon recipe with a sticky bourbon glaze, perfect for BBQ lovers and seafood enthusiasts.
Equipment
- 1 smoker
- 1 saucepan
- 1 brush for basting
Ingredients
Bourbon Glaze
- 1 cup bourbon
- 1 cup brown sugar
- 1/2 cup soy sauce
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 cloves garlic minced
- 1 tablespoon lemon juice
- 1/2 teaspoon black pepper
Salmon
- 2 pounds salmon fillets skin-on
Instructions
Preparation
- Rinse and pat dry the salmon fillets. Place them in a shallow dish, skin-side down.
- Combine all glaze ingredients in a saucepan. Bring to a boil, then simmer for 10 minutes until thickened.
Cooking
- Brush the salmon generously with the glaze. Let it marinate in the refrigerator for 2 hours.
- Preheat smoker to 225°F. Place salmon on smoker rack and cook for 50 minutes, basting every 15 minutes.
Serving
- Remove salmon from smoker. Let it rest for a few minutes before serving with extra glaze.
Storage
- Store leftover salmon in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Use a smoker with wood chips like hickory for the best flavor.
Ingredient Substitutions: If bourbon is unavailable, use apple juice for a non-alcoholic version.
How to Serve: Pair with a light salad or roasted vegetables for a complete meal.
Storage & Freshness: Keep in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare glaze in advance and marinate salmon overnight.
Ingredient Substitutions: If bourbon is unavailable, use apple juice for a non-alcoholic version.
How to Serve: Pair with a light salad or roasted vegetables for a complete meal.
Storage & Freshness: Keep in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare glaze in advance and marinate salmon overnight.