Bourbon Marinated Smoked Salmon In a Digital Smoker
For the Salmon
- 4 boneless, skinless salmon filets
- salt and pepper to taste
- cherry wood chips
For the Marinade
- 2 tablespoons bourbon
- 3 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
For the Sour Cream Sauce
- 1/2 cup sour cream
- 2 tablespoons Dijon mustard
- 2 tablespoons finely chopped dill
- 1 teaspoon lemon juice
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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