Recipe: Maple Bourbon Smoked Salmon

Ingredients

Set the smoker temperature to 200 degrees.
Place salmon filets skin down in a glass dish.
Combine salt, sugar, and garlic powder, then rub over the filets and sides of the dish.
Let the fish dry brine in the refrigerator for 45 minutes.
Rinse the fish well to remove the salt sugar mixture.
Dry the fish thoroughly with paper towels and let it air dry in the refrigerator for 24 hours to form a pellicle.
Smoke the fish at 200 degrees, starting at a lower heat to avoid albumin release.
Baste the salmon with the maple bourbon mixture every hour until it reaches an internal temperature of 140 degrees.
Smoke until the internal temperature reaches 140, which will take about 3 hours or more.

Servings

Calories

250

Total fat

10g

Total carbohydrates

20g

Total protein

30g

Sodium

1000mg

Cholesterol

60mg