Whiskey Smoked Salmon Recipe

[Ken]

This is my recipe for Whiskey Smoked Salmon.

Whiskey Smoked Salmon

1 pound of any salmon or steelhead, chefs? choice, I like Sockeye. 
3/4 cup of Scotch Whiskey, approximate measure
4 tablespoons of light or dark brown sugar
1 tablespoon of Kosher Salt, Morton?s
1 teaspoon of fine grind pepper
1 teaspoon of ground coriander
2 teaspoons of dark or amber maple syrup
Coarse grind pepper to taste
Dark or amber maple syrup for garnish when served   

Scotch is traditional.  I?ve seen recipes with vodka, Canadian, Kentucky bourbon, gin and dark rum.  I think alcohol is the important part.  I?ve used dark rum, and everyone seemed to like it, so I said nothing.  Black cod and pacific cod will smoke well too.

Find a dish that just holds the fish.  This saves on scotch. 
Place the fish flesh side down and pour the scotch over the top and then lift the fish. 
Refrigerate the fish for 30 minutes, turning from time to time.
Remove the fish, discard the scotch and place on a large sheet of plastic wrap.
The fish should be skin side down.

Combine the sugar, salt, pepper, and coriander.
Sprinkle the sugar mixture evenly over the fish.
Pour the two teaspoons of maple syrup in a line over the fish.
Wrap the fish tightly with plastic wrap, seam side up.
Repeat with another layer of plastic wrap, seam side up.
Place the fish back into the refrigerator and leave it overnight or longer.

This is the brine process.  All the ingredients will dissolve and mix on their own. 
My brine is much different than most as it uses only one tablespoon of salt.
To make up for that, the process takes much longer but the sodium levels are lower.
There is also less chance of a salty tasting fish.
The fish should have a slight firmness to the touch when done.

Rince the fish lightly in cold water and place on a wire rack.
Sprinkle with coarse grind pepper
Refrigerate or keep in a cool room with circulation for a few hours.
A sticky glaze called a pellicle will form.  This is an important step. 

The fish is ready to smoke.  I like to smoke mine on a medium heat of about 175.  I?ve seen many recipes, up to 225.  Alder or apple for the wood.  IT of 140. 

 

[old sarge]

That looks really good Ken. I confess I am not much of a fish eater but if I were, I would try that recipe out. Thanks for sharing.

 

[bazzz]

Thanks for the recipe, The one I have used has a lot more salt and you have to be careful not to let it set too long in the brine. I will try this out with my usual Jim Beam Maple Bourbon if I can find a good piece of salmon.

 

[Ken]

I hope you like it. Never too much salt. Very versatile as you can experiment with many different flavor profiles.

 

[RainerSmoking]

This is my recipe for Whiskey Smoked Salmon.

Whiskey Smoked Salmon

1 pound of any salmon or steelhead, chefs? choice, I like Sockeye.
3/4 cup of Scotch Whiskey, approximate measure
4 tablespoons of light or dark brown sugar
1 tablespoon of Kosher Salt, Morton?s
1 teaspoon of fine grind pepper
1 teaspoon of ground coriander
2 teaspoons of dark or amber maple syrup
Coarse grind pepper to taste
Dark or amber maple syrup for garnish when served

Scotch is traditional. I?ve seen recipes with vodka, Canadian, Kentucky bourbon, gin and dark rum. I think alcohol is the important part. I?ve used dark rum, and everyone seemed to like it, so I said nothing. Black cod and pacific cod will smoke well too.

Find a dish that just holds the fish. This saves on scotch.
Place the fish flesh side down and pour the scotch over the top and then lift the fish.
Refrigerate the fish for 30 minutes, turning from time to time.
Remove the fish, discard the scotch and place on a large sheet of plastic wrap.
The fish should be skin side down.

Combine the sugar, salt, pepper, and coriander.
Sprinkle the sugar mixture evenly over the fish.
Pour the two teaspoons of maple syrup in a line over the fish.
Wrap the fish tightly with plastic wrap, seam side up.
Repeat with another layer of plastic wrap, seam side up.
Place the fish back into the refrigerator and leave it overnight or longer.

This is the brine process. All the ingredients will dissolve and mix on their own.
My brine is much different than most as it uses only one tablespoon of salt.
To make up for that, the process takes much longer but the sodium levels are lower.
There is also less chance of a salty tasting fish.
The fish should have a slight firmness to the touch when done.

Rince the fish lightly in cold water and place on a wire rack.
Sprinkle with coarse grind pepper
Refrigerate or keep in a cool room with circulation for a few hours.
A sticky glaze called a pellicle will form. This is an important step.

The fish is ready to smoke. I like to smoke mine on a medium heat of about 175. I?ve seen many recipes, up to 225. Alder or apple for the wood. IT of 140.

Wow, that looks really good.

 

[Ken]

Thanks for the recipe, The one I have used has a lot more salt and you have to be careful not to let it set too long in the brine. I will try this out with my usual Jim Beam Maple Bourbon if I can find a good piece of salmon.

The salmon part is easy these days. I’ve become a fan of sockeye. It’s processed and frozen at sea. I never buy fish that’s been packaged at the store. I always buy from a fresh fish case because you can see and smell the fish. That can be a seafood market or a good grocery store. The cooking part is important. 140 IT is the magic number. It’s our holiday family snack.