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–+ servings
Sockeye salmon smoking on a wood plank.

Bourbon Maple Hot Smoked Salmon

Carne Diem Culinary
An icon of the Pacific Northwest, hot smoked salmon is a family favorite. This hot smoked salmon is basted in bourbon maple syrup to add just the right amount of sweetness to the salty, smoky brined fish. Enjoy it warm as a main dish or even cold on top of crackers and cream cheese.
5 from 4 votes
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Prep Time 10 minutes
Cook Time 2 hours
Brining time 8 hours
Total Time 10 hours 10 minutes
Course Appetizer, Main Course
Cuisine American Northwest, Seafood
Servings 5
Calories 314 kcal

Equipment

  • Smoker

Ingredients
  

  • 1.5-2 Pounds Salmon Fillet
  • Bourbon Maple Syrup for basting

Brine Ingredients

  • ⅓ Cup White Sugar
  • ¼ Cup Kosher Salt
  • 1 Cup Soy Sauce
  • 1 Cup Water
  • 1 Cup Sherry
  • ½ teaspoon Onion Powder
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Fresh Cracked Black Pepper
  • ½ teaspoon Hot Sauce

Instructions
 

Brining the Salmon

  • Combine the sugar, salt, soy sauce, water, sherry, hot sauce, onion powder, garlic powder, and fresh cracked black pepper in a bowl and stir or whisk to combine. Once combined, pour the brine into a non-reactive 9x13 pan and add the salmon to the pan.
  • Brine the salmon for at least 8 hours or overnight.

Drying the salmon

  • Remove the salmon from the brine and thoroughly rinse the fish under cold water. Pat dry and place on a wire rack, skin side down.
  • For quick drying place the salmon in front of an oscillating fan for 2-3 hours. Rotate the fish 180 degrees each hour.
  • You can also dry the salmon by placing the salmon on a wire rack, uncovered in the refrigerator overnight. A sticky pellicle should form on the surface of the fish.

Smoking the salmon

  • Baste the salmon with some of the Bourbon Maple Syrup.
  • Heat your smoker to 175-200 degrees. Cut the salmon into serving sized pieces and place on the smoker.
  • Smoke the salmon skin side down for about 2 hours, rotating the fish halfway through, and basting with additional maple syrup. This fish is done when it reaches 135-140 degrees.
  • You can serve warm, or refrigerate the fish and serve cold. You may also elect to continue smoking the fish for an additional 2-3 hours to get a firmer, dryer smoked salmon or a salmon jerky like texture.

Nutrition

Calories: 314kcalCarbohydrates: 18gProtein: 32gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 8326mgPotassium: 809mgFiber: 1gSugar: 15gVitamin A: 56IUVitamin C: 1mgCalcium: 37mgIron: 2mg
Keyword Bourbon, Brined, Copper River Salmon, Maple Syrup, salmon, sherry, Smoked, Smoked Salmon, Sockeye, Soy Sauce
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