Smoked Salmon

Print Recipe

No ratings yet

Smoked some delicious wild salmon using this Smoked Salmon recipe below. It feeds the whole family easily!

Prep Time20

Cook Time2

Curing Time4

Total Time6 20

Course: Main Course

Cuisine: American

Servings: people

Author: Derek Wolf

Equipment

Smoker, BBQ Sauce Pan, and Tongs.

Ingredients

Salmon Ingredients:

1 whole side of Salmon pin bones out
½ cup of my Maple Bourbon Seasoning
1 cup Granulated Sugar
1/4 cup Kosher Salt
1 cup of your favorite Bourbon
½ cup of Maple Syrup

BBQ Sauce Ingredients:

½ cup of Ketchup
1 ½ tbsp of Bourbon
2 tbsp of Chipotle Hot Sauce
2 tbsp of Maple Syrup
2 tsp White Vinegar
½ Lemon juiced
Salt & pepper to taste

Instructions

In a bowl, mix sugar, salt and maple bourbon seasoning.
In a food safe container, add your salmon, bourbon, maple syrup and seasoning mixture.
Lather over the salmon and let cure in the refrigerator for at least 4 hours.
Using some charcoal to light fire in Oklahoma Joe Bronco and let burn for 10-15 minutes. Once charcoal is white hot, top with some Western Apple Wood Chunks.
Pat salmon dry and let dry in the fridge for 2 hours.
When your Bronco is at an even 150F, add the salmon and let smoke for 2-4 hours.
Cook until it reaches 140F internal.
In a bbq sauce pan, add all the ingredients for the bbq sauce and let simmer over medium-low heat for 5 minutes. Pull off once done.
Once the salmon is close to being done, lather the outside of the salmon with the bbq sauce and continue to cook until done.
Pull salmon off Bronco and let rest for 5 minutes. Slice and enjoy!

Notes

Pro Tip: How to Choose the Best Salmon

Flavorwise, fresh wild-caught salmon is always more satisfying than frozen or farm-raised salmon, but no judgment here about where it comes from, especially if you have ethical concerns about salmon fishing.

When shopping for a side of salmon at your local seafood counter, look for salmon that has a vibrant color, firm texture, and a clean, briny scent.

Nutrition