Bourbon Marinated Smoked Salmon Food
BOURBON-MARINATED SMOKED SALMON
If you're the type of guy who likes to start your tailgating half a day ahead of the game, this recipe is for you. Whip together a tangy marinade (with a bit of kick, thanks to the bourbon), soak it up with boneless salmon, and toss it in the smoker to get the perfect texture [...]
Provided by Erin Alexander
Yield 4
Number Of Ingredients 14
Steps:
- Combine the bourbon, brown sugar, soy sauce and mustard. Put the salmon in a gallon plastic bag, add the marinade and distribute evenly. Refrigerate for 1 ½ hours. Add a handful of the wood chips to the smoker box of the Char-Broil Digital Smoker. Add water to the recommended level in the water pan. Preheat the smoker for 40 minutes. Once preheated, set the temperature for 210 degrees Fahrenheit. Remove the salmon from the refrigerator and place on a foil-lined rimmed baking sheet, spacing the salmon apart so the smoke can circulate freely. Put the salmon in the smoker, attach the digital thermometer and put the probe in the thickest part of the salmon. Set the thermometer for 150 degrees internal temperature. Smoke the salmon until the internal temperature of 150 degrees is reached. Remove the salmon and let rest while combining the sour cream, mustard, dill and lemon juice in a small bowl. Mix thoroughly. Serve the salmon with the sour cream sauce on the side.
BOURBON MARINATED SALMON
This came from Southern Living. Salmon is the only fish I eat so I am always looking for different marinades/rubs or glazes for it to add variety to our life!
Provided by Little Suzy Homemak
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Stir together the first 4 ingredients in a sahllow dish. Add salmon, gently turning to coat, and let stand for 10 minutes. Place salmon on a lightly greased aluminum foil-lined broiler pan, reserving marinade. Sprinkle evenly with salt and pepper. Pour marinade over salmon.
- Broil 5 inches from heat for 8-10 minutes or until fish flakes with a fork.
BOURBON MARINADE
This is a GREAT marinade for grilling or making kabobs. Use this marinade on all types of meat, chicken, fish, vegetables,. etc.
Provided by Jim Bob Cooker
Categories Chicken
Time 10m
Yield 2 pounds of meat
Number Of Ingredients 7
Steps:
- Combine all ingredients in a small bowl.
- Mix well and refrigerate.
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- 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.
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