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.
Salmon goes with smoke just like how salt goes with pepper. Rich, fatty salmon can easily stand up to the heat of the smoker and, with the right flavor of smoking wood, fillets take on a rich, woodsy taste. We’ll show you how to smoke salmon in a smoker in our recipe for bourbon marinated salmon so you can enjoy a tasty fish dinner perfect for a...
Salmon goes with smoke just like how salt goes with pepper. Rich, fatty salmon can easily stand up to the heat of the smoker and, with the right flavor of smoking wood, fillets take on a rich, woodsy taste. We’ll show you how to smoke salmon in a smoker in our recipe for bourbon marinated salmon so you can enjoy a tasty fish dinner perfect for any occasion.
Steps for How to Smoke Salmon in a Smoker:
- Prepare fillets - Whenever cooking larger varieties of fish, it’s a good idea to remove the small, thin pin bones that are embedded in the fillet. Ask your local butcher to do this for fresh fillets, or clean the fish at home. Run your finger along the grain of the fish and if you feel small splinters in the meat, use a pair of tweezers to gently pull the bones out.
- Season - Flavor your salmon with a dry rub, marinade, brine, or simply use salt and pepper. Try this recipe for smoked salmon brine, or use our bourbon marinade in the recipe below.
- Preheat smoker - Set smoker to 210 degrees F and add sweet wood chips like apple or cherry.
- Smoke fish - Salmon will take about 3 hours to smoke. The internal temperature should be 150 degrees before you remove the fillets from the heat. A great way to be sure your smoked salmon is done is to use a digital meat thermometer.
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.
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.