Calamity's Bourbon Brown Sugar Smoked Salmon

Posted by Cathryn Becker on

It's a rainy Thursday here in the Valley and that makes me want to cook!  Time to fire up the Traeger and do one of my favorite recipe's, Bourbon brown sugar smoked salmon.  This is simple and just plain good, I guarantee you will love it!      

3-4 lbs of fresh salmon, cut in 1" to 1 1/2" pieces

1 cup Bourbon, (Eagle Rare is my favorite)

1 cup dark brown sugar

1 cup real maple syrup

1/3 cup salt

1 tbsp. black pepper

I use Maple or Cherry pellets 

Mix all ingredients, put fish skin side down  in a shallow baking dish, pour cure over fish, cover and let sit, I usually let it sit for 3-4 hours but it can be refrigerated overnight.  Start your Traeger on smoke with the lid open, let it get to temp with lid closed, when ready leave it on smoke, cover grill with heavy duty foil, a little olive oil on the  foil, place fish skin side down, smoke 3-4 hours or until fully cooked.    I mix a little of the dry ingredients together and sprinkle on top. 

Serve it warm or cold, keep in fridge!  Enjoy!!

Let us know what you think after you try this recipe!



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