Recipe: Smoked Salmon with Maple Bourbon Glaze

Ingredients

Place salmon filets skin down in a glass dish.
Combine the salt, sugar, and garlic powder and rub all over the filets.
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 air dry in a well-ventilated refrigerator for 24 hours to form the pellicle.
Smoke the fish at 225 degrees, gradually increasing the heat.
After the first hour and each hour until the internal temp reaches 140 degrees, baste the salmon with the maple bourbon mixture.
Smoke the salmon until the internal temp reaches 140 degrees, which may take 3 hours or more.

Servings

8-10

Calories

300

Total fat

15g

Total carbohydrates

20g

Total protein

30g

Sodium

800mg

Cholesterol

60mg