Jump to content

Bourbon Honey Citrus Smoked Salmon


John Setzler
 Share

Recommended Posts

 

Smoked Salmon is a show stopper on any dinner table when it's perfectly cooked.  In this video, I decided to smoke a 1 3/4 pound filet.  I also wanted to brine and glaze it so I started looking around for ideas.  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....
 
Dig in!
 
Link to comment
Share on other sites

  • 4 weeks later...

Hey John, we are heading out of town to my brothers place for thanksgiving. My wife reminded me that we should bring something so i thought this smoked salmon would be a good appetizer. I purchased the 'tennessee honey' yesterday and my neighbor and i decided we needed to sample that ingredient last night. It took some discipline but we managed to save enough for the salmon recipe.

I did up the salmon this morning and it turned out awsome. My family is pretty much meat and potatos so smoked salmon is a bit on the adventurous side. But with the honey and citrus flavors, i cant see anyone walking away from it after one bite. Its chilled and ready for the trip. Thanks for the recipe!

Link to comment
Share on other sites

  • 2 weeks later...

John, just want to say thanks for sharing this recipe. Cooked 6 lb of salmon last night for a dinner party and nobody wanted to touch the Pork because the salmon was so good. This was the best salmon dish I ever made. One thing different I did though was cook the salmon on cedar planks. 

 

Excellent :)  

Link to comment
Share on other sites

  • 4 months later...

Made this last night on my Akorn. I had Wild Turkey American Honey and mandarin instead of orange. Manuka wood chips on charcoal. The fishmonger didn't have whole fillets so I got three solid pieces at around 1 1/2" thick, 1 1/2 pounds. 

Yum, delicious. 

We have always been salmon fans and this will become our staple for smoked salmon. 

Thank you for a great recipe and instructional video. 

Link to comment
Share on other sites

Greetings Dave and :welcome: to Kamado Guru. Glad you found us. This does sound good and I'm glad to hear you enjoyed it. I'm have to try it one of these days. Please stop by the Introductions forum and introduce yourself. Thanks

Link to comment
Share on other sites

  • 6 years later...
  • 2 months later...

I made this tonight. My wife says this is the best thing I've cooked on the Joe and even though I don't like salmon that much, smoking it and that glaze made it DELICIOUS. Since it's good for you, it's now part of our regular rotation. 

 

BTW, made it with clementine juice and zest because that's what we had and it was maybe better than even an orange--just that one notch sweeter. 

 

John, thank you!

Link to comment
Share on other sites

  • 4 weeks later...
On 11/3/2013 at 11:09 AM, John Setzler said:

 

Mix up your glaze:
zest of one orange
 

Hey John, is the orange zest the orange peeling? Looks like in the video it’s more the orange itself and not the peeling. I googled how to zest an orange and everything was scraping the outside of the orange. Plan on making this tonight.

Link to comment
Share on other sites

22 hours ago, Timtogrill said:

Hey John, is the orange zest the orange peeling? Looks like in the video it’s more the orange itself and not the peeling. I googled how to zest an orange and everything was scraping the outside of the orange. Plan on making this tonight.

 

Zest is the peeling... i just zest mine with a microplane grater

 

Link to comment
Share on other sites

Thanks. I made this and it was awesome. My wife orders salmon at restaurants often and she said that was the best she has ever had. I used Crown Royal peach instead of Jack Daniel’s honey because that’s what I had. The cook took longer than expected. After 2:45 minutes I took the salmon off and finished in the air fryer oven on broil for a few minutes. That actually seemed to caramelize the glaze really well and got the center up to 140. 
 

Thanks for the video, enjoyed it. 

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
 Share

×
×
  • Create New...