Smoked Salmon - Maple Bourbon Brine
This is a must-try recipe for those who like smoked salmon or looking for something different than regular smoked salmon. Smoked Candied Salmon with Maple Bourbon Brine Recipe below.
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Smoked Candied Salmon with Maple Bourbon Brine Recipe:
Ingredients
- Salmon Filet (no skin)
- 2 Cups Bourbon
- 1 Cup Maple Syrup
- 1/2 Cup Kosher Salt (1/4 cup if you want less salt)
- Ground Pepper to taste (TBSP used here)
- Dark Brown Sugar (enough to sprinkle on during the smoking stage)
Process
- Cut salmon filet into 1-2 cubes
- Mix brine ingredients
- Brine salmon overnight
- Smoke for 3-4 hours at 180-200 until desired outcome is achieved
Smoked Salmon Recipe - How to Smoke Salmon | Chef Tips
Chef Jason Hill shows you how to make smoked salmon in this episode of Chef Tips. This smoked salmon recipe is a hot smoked salmon, made by smoking salmon over low heat on the Green Mountain Grills pellet grill.
To begin, make a dry brine for smoked salmon, which consists of dark brown sugar, a bit of salt, and some fresh cracked pepper. Smoke the salmon for around 2 hours, then brush with an apricot glaze or some honey. You can serve this as an appetizer with crackers and cream cheese.
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Cold Smoked Bourbon Glazed Salmon on a Big Green Egg | Recipe Video
Are you looking for a killer recipe to serve at your next football party? Or maybe you're looking for a romantic date night dinner to prepare for an anniversary celebration? Either way, you can't go wrong with this amazing Cold Smoked Bourbon Glazed Salmon recipe, cooked on your Big Green Egg!
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Widely acclaimed as the original American-designed ceramic cooker, the Big Green Egg was derived from an ancient clay cooking device known as a “kamado.” Originally a clay vessel with a lid, today’s EGG® is a modern ceramic marvel known for producing amazing culinary results for novice and experts alike for over thirty years!
Often copied, never matched … there is only one, original Big Green Egg
– The Ultimate Cooking Experience!
Grill | Sear the perfect steaks, pork chops or burgers on the EGG. High temperature “steak house” grilling – even at 750º F / 400º C – is quick and easy! Using the two dampers for accurate control, you can lower the heat to a more moderate temperature for other grilled foods. Fish and seafood turn out moist and tender with a flavor-packed crust unmatched by other grills.
Oven | Using the indirect cooking method with a convEGGtor, the Big Green Egg bakes bread, pizza, casseroles, cobblers and pies better than your kitchen oven … you may never cook indoors again! The Big Green Egg retains heat and moisture so well that foods don’t dry out! Poultry, lamb, beef, and vegetables are naturally tastier because the juices and flavors stay locked inside.
Smoker | The insulating ceramics of the Big Green Egg allow you to precisely control the temperature even at low heat. A controllable 200º to 350º F / 93º to 177º C gives succulent results with turkey, ham, lamb, chicken, ribs or any of your favorite cuts, infusing them with the aromatic wood smoke flavor. Want to slow cook at low heat for sixteen to eighteen hours … no problem!
How to Make Bourbon-Glazed Salmon | Health
Watch this video to make this bourbon glaze you’ll use to coat your salmon fillets.
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Bourbon Marinated Salmon -- Lynn's Recipes
Lynn demonstrates how to make a delicious Bourbon Marinated Salmon, perfect for dinner.
1 pound Salmon fillets
¾ cup bourbon
½ cup brown sugar
2 Tablespoons honey
2 teaspoons soy sauce
½ teaspoon ground ginger
¼ teaspoon black pepper
Whisk all marinade ingredients together and pour over salmon. Refrigerate several hours to marinade.
Preheat oven to 400°. Bake salmon on a foil lined baking tray for 20 minutes, or until salmon flakes.
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The ONLY Way I Smoke Salmon on a Pellet Grill!!
Smoked Salmon on a pellet grill couldn't get any easier than this! This recipe is only a few steps and the results will blow your mind... As a matter of fact it might just be the best dang grilled salmon that you've ever had! But you won't know until you try it, and you can't try it until you watch this video... so let's get started.
Today I will be making smoked salmon on my Camp Chef SmokePro SG30.
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I start my salmon off by brining for 16hrs with a very simple brine recipe:
4 cups water
1 cup brown sugar
1/3 cup sea salt
When its time to get to grilling I remove the salmon from the brine and dry thoroughly with paper towel.
I used an olive oil binder on this salmon ( ), seasoned with a lemon pepper seasoning ( ), and the Sucklebusters Sugar Daddy ( )
One of the keys to smoking salmon is temperature! Temperature needs to be kept low. If you start to see white secretion from the salmon, your temperatures are too high ! Ideally we want the smoker temp to be 150-180F.
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I start my smoker out at 160F for an hour. After the first hour at 160F, I increase the temperature to 175F and glaze the salmon every 30 minutes with (typically 3-4x). I smoked the salmon until the internal temperature of the salmon is 145F in its thickest part. It typically takes about 3 total hours to smoke the pellet grill salmon.
Honey Bourbon Glaze:
- 4:1 Honey to Bourbon ratio ( in this video it was 6 TBSP Honey : 1.5 TBSP Bourbon)
- Cajun Seasoning
- Garlic Powder
This best smoked salmon recipe is to die for and I think it's time that you try it.
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