Bourbon 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.
HONEY BOURBON SALMON
This is a tasty grilled salmon that you will do again and again. Don't over cook the salmon or you'll end up with a dry meal! Nice for an intimate meal for two.
Provided by TishT
Categories Healthy
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Combine marinade ingredients and pour over salmon, soak for 1 hour.
- Spray grill with cooking spray.
- Grill salmon for 2 minutes on each side.
MAPLE BOURBON SALMON
This maple bourbon salmon recipe is so easy, healthy and decadent. Great for a date night! You can add tomatoes to the topping if you'd like. -Diane Higgins, Tampa, Florida
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place salmon in a shallow dish. Combine brown sugar, maple syrup and bourbon; pour over salmon; let stand 15 minutes. In a large skillet, heat oil over medium heat. Add salmon; cook until fish just begins to flake easily with a fork, 4-6 minutes on each side. Remove and keep warm. Add walnuts, green onions and bacon to skillet; heat through. Serve with salmon.
Nutrition Facts : Calories 475 calories, Fat 30g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 237mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 1g fiber), Protein 33g protein.
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- In a small bowl combine the brown sugar, salt, ¼ cup of the bourbon, the lemon zest, orange zest, and black pepper. Pour about one-quarter of the mixture into a 15-by-10-inch glass or ceramic baking dish. Place the salmon fillet, skin side down, in the baking dish. Spread and pat the remaining brown sugar mixture over the salmon flesh, covering it entirely. Cover with plastic wrap and refrigerate for 12 to 14 hours.
- Remove the salmon from the dish. Rinse the salmon under cold water to remove the brown sugar mixture. Pat dry with paper towels. Place the salmon on a large baking sheet. Brush the top of the salmon with 1 tablespoon of the oil and the remaining 1 tablespoon bourbon. Refrigerate the salmon, uncovered, until the surface looks lightly glazed, about 2 hours.
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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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- Remove the salmon from the dish. Rinse the salmon under cold water to remove the brown sugar mixture. Pat dry with paper towels. Place the salmon on a large baking sheet. Brush the top of the salmon with 1 tablespoon of the oil and the remaining 1 tablespoon of bourbon. Refrigerate the salmon, uncovered, until the surface looks lightly glazed, about 2 hours.
- If using wood chips, soak them in water for at least 30 minutes (no need to soak wood chunks).
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