Glazed Maple Bourbon Smoked Salmon
A delightful fusion of sweet maple and rich bourbon flavors, this smoked salmon is a showstopper on any fall dining table.
Equipment
- 1 smoker set to 225°F
- 1 small saucepan
- 1 basting brush
Ingredients
Salmon and Glaze
- 1 whole salmon fillet approximately 2 pounds
- 1/2 cup pure maple syrup
- 1/4 cup apple juice substitute for bourbon
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
Preparation
- Rinse the salmon fillet under cold water and pat dry with paper towels to remove excess moisture.
- Combine maple syrup, apple juice, soy sauce, Dijon mustard, smoked paprika, black pepper, and garlic powder in a saucepan. Cook over medium heat until slightly thickened, about 5 minutes.
Smoking
- Set your smoker to 225°F. Use apple or cherry wood chips for a sweet, subtle smoke.
- Place the salmon skin-side down on the smoker grate. Brush generously with the maple bourbon glaze. Smoke for about 50 minutes, glazing every 15 minutes.
Serving
- Slice the smoked salmon and serve hot with your choice of sides. Garnish with fresh herbs if desired.
Storage
- Store any leftover salmon in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Ensure your smoker maintains a steady temperature for even cooking. Use a meat thermometer for precise temperature control.
Ingredient Substitutions: For a non-alcoholic version, substitute bourbon with apple juice.
How to Serve: Serve with seasonal vegetables or a light salad for a complete meal.
Storage & Freshness: Store in an airtight container for up to 3 days in the refrigerator.
Make-Ahead Tips: Prepare the glaze ahead of time and store it in the refrigerator until ready to use.
Ingredient Substitutions: For a non-alcoholic version, substitute bourbon with apple juice.
How to Serve: Serve with seasonal vegetables or a light salad for a complete meal.
Storage & Freshness: Store in an airtight container for up to 3 days in the refrigerator.
Make-Ahead Tips: Prepare the glaze ahead of time and store it in the refrigerator until ready to use.