Bourbon Honey Citrus Smoked Salmon

I have been looking forward to smoking some fish for quite a while now. I picked up a nice looking salmon filet at Sam's Club yesterday.

I also wanted to incorporate some Jack Daniels Tennessee Honey into the recipe. The recipe I used in this video is based on one I found in the book "Slow Fire" by Ray "Dr. BBQ" Lampe.

Brine:

3/4 cup cold water
1/4 cup Jack Daniels Tennessee Honey
2 tbsp kosher salt
1 tbsp brown sugar
1/2 teaspoon Onion Powder
1/2 teaspoon fresh cracked black pepper
1/8 tsp ground cinnamon

Marinate a 1.5 to 2 pound filet in this brine for one hour while your grill is warming up to 250 degrees.

When the brine is complete, drain the brine and pat the fish dry. Dust both sides with paprika and put it on the smoker at 250 degrees with your choice of medium to light intensity smoking wood (I used apple.)

Mix up your glaze:

3 tbsp honey
1 tbsp fresh squeezed orange juice
zest of one orange
1 teaspoon Jack Daniels Tennessee Honey

When the fish is about ready (30 minutes or so), brush the glaze on the top of the salmon and remove it from the grill....

YouTube Video of this Cook

rehless said:

How did it taste? If that is a pic of your fish, it looks great.
I smoke salmon a lot, wild only as farm raised is too fat.
I dry brine mine, pickling or kosher salt, brown sugar and
after the rinse, I sprinkle some dill weed on it.

Click to expand...

It tasted fantastic. That is a photo of my fish on the Kamado Joe. I don't have a source for wild salmon. This is one that I picked up at Sam's Club and its farm raised from Norway.

AussieTitch said:

That looks very impressive.
Can I ask what you pay for it ?

Click to expand...

It was somewhere around $8-$9 per pound...