Bourbon Marinated Smoked Salmon in a Digital Smoker

Bourbon Marinated Smoked Salmon in a Digital Smoker


Salmon goes with smoke as 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.

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For the Salmon
boneless, skinless salmon filets
salt and pepper to taste
For the Marinade
tablespoons bourbon
tablespoons brown sugar
tablespoons soy sauce
tablespoon Dijon mustard
For the Sour Cream Sauce
cup sour cream
tablespoons Dijon mustard
tablespoons finely chopped dill
teaspoon lemon juice
Special Equipment
cherry wood chips


Prep: 2 Hours and 10 Minutes, Cook: 3 Hours

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 1/2 hours.


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°F.


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°F internal temperature.


Smoke the salmon for about 3 hours until an internal temperature of 150°F 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.

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  • Cooper | Jan 16, 2018

    This is any easy marinade and the fresh caught Scottish Salmon was amazing. I used an entire fillet instead of smaller portions mentioned in the recipient. Simply doubled marinade. Adding a pan of water below the fish helped to keep the fish moist.

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  • Somed salmon | Dec 27, 2018

    Wouldn’t change anything except I wish I would have smoked more. My wife isn’t a die hard seafood gal but she loved this. 5 stars on the easy and fun factor too. Very easy and the fun is since it calls for bourbon then a Makers on the rocks is a perfect compliment while you smoke.

    This was Helpful (0)
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