Smoked Maple Bourbon Salmon
Few things say “Canada” quite like fresh salmon kissed by smoke and sweetened with pure maple syrup. This Smoked Maple Bourbon Salmon recipe is a celebration of classic Canadian flavors—perfect for a backyard gathering or a cozy night in. The subtle warmth of bourbon adds a sophisticated twist that’ll have everyone asking for seconds.
Fun Facts
- Did you know? Salmon is an excellent source of omega-3 fatty acids, which are great for heart health.
- Maple syrup production is a springtime tradition in Canada, with Quebec producing over 70% of the world’s supply!
Tips
- Use wild-caught salmon for the best flavor and sustainability.
- Allow the fish to marinate overnight for deeper flavor.
- Alder or applewood chips give the salmon a mild, sweet smoke that pairs perfectly with maple.
Instructions
- Ingredients:
- 2 lbs fresh salmon fillet
- 1/4 cup pure maple syrup
- 2 tbsp bourbon
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp black pepper
- 1 tsp sea salt
- 1/2 tsp garlic powder
- Marinate:
- In a bowl, whisk together maple syrup, bourbon, soy sauce, brown sugar, pepper, salt, and garlic powder.
- Place salmon in a shallow dish or zip-top bag. Pour marinade over, ensuring fish is well-coated.
- Refrigerate for at least 4 hours, preferably overnight.
- Smoke:
- Preheat your smoker to 180–200°F (82–93°C) using alder or applewood chips.
- Remove salmon from marinade, pat dry. Place on smoker grates, skin-side down.
- Smoke for 2–3 hours, or until the internal temperature reaches 145°F (63°C) and the fish flakes easily.
- Serve:
- Garnish with fresh dill or parsley and a squeeze of lemon.
- Serve with wild rice or a crisp salad for a complete meal.
Random Info
Salmon have an amazing sense of smell. They can find their way back to their home river after years at sea, guided by scent alone!