recipe
Bourbon Marinated Smoked Salmon in a Digital Smoker
5.0

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 ...

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Ingredients
For the Marinade
2
Tbsp bourbon
3
Tbsp brown sugar
2
Tbsp soy sauce
1
Tbsp Dijon mustard
For the Sour Cream Sauce
1/2
Cup sour cream
2
Tbsp Dijon mustard
2
Tbsp finely chopped dill
1
tsp lemon juice
4
boneless, skinless salmon filets
 
salt and pepper to taste
Special Equipment
 
Cherry wood chips
Directions
1
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.
2
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.
3
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.
4
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.
5
Smoke the salmon until the internal temperature of 150 degrees is reached.
6
Remove the salmon and let rest while combining the sour cream, mustard, dill and lemon juice in a small bowl. Mix thoroughly.
7
Serve the salmon with the sour cream sauce on the side.
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