G & M Recipes

Smoked Salmon with Bourbon Marinade

Name: Smoked Salmon with Bourbon Marinade
Prep time: 40 min
Cook time: 10 h 20 min
Total time: 11 h
Yield: 4 servings
Cuisine: Fish
Ingredients: 1/2 cup granulated sugar; 1/2 cup packed light brown sugar; 1 tablespoon freshly ground black pepper; 1/2 cup kosher salt; 1/2 cup bourbon; 1 cup brewed sweet tea; 1 (1/2 to 2 pound) salmon fillet (skin on, pin bones removed); 1 lemon (thinly sliced into rounds); Grilled lemon slices (for serving (optional)

Fish

Seafood

4 servings

porties

40 minutes

actieve tijd

11 hours

totale tijd

Begin met koken

Ingrediënten

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 tablespoon freshly ground black pepper

1/2 cup kosher salt

1/2 cup bourbon

1 cup brewed sweet tea

1 (1/2 to 2 pound) salmon fillet (skin on, pin bones removed)

1 lemon (thinly sliced into rounds)

Grilled lemon slices (for serving (optional)

Instructies

Dissolve

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.

Marinate

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.

Rinse

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.

Prepare

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.

Carve

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.

Voedingswaarde

Portiegrootte

1 portion

Calorieën

257 kcal

Totale vet

11 g

Verzadigd vet

2 g

Onverzadigd vet

8 g

Transvet

Cholesterol

94 mg

Natrium

355 mg

Totale koolhydraten

4 g

Voedingsvezels

1 g

Totale suikers

3 g

Eiwit

34 g