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Smoked Salmon Recipe: Honey Bourbon Smoked Salmon in a Pit Boss Smoker!

Smoked Salmon Recipe: Honey Bourbon Smoked Salmon in a Pit Boss Smoker!

In today’s episode I am sharing my Honey Bourbon Smoked Salmon Recipe! This salmon recipe is easy to follow and it turns out great!

Pellet of choice: Pit Boss Classic Blend (Pecan, Hickory, Mesquite)

One of the keys to smoking salmon is temperature! Temperature needs to be kept low. If you start to see white secretion from the salmon, your temperatures are to high ! Ideally we want the smoker temp to be 150-180F.

I start my smoker out at 150F for an hour. I glaze the salmon every 40 minutes with (typically 3x):

Honey Bourbon Glaze:
– 4:1 Honey to Bourbon ratio ( in this video it was 6 TBSP Honey : 1.5 TBSP Bourbon)
– Cajun Seasoning
– Garlic Powder

After the first hour at 150F, I increase the temperature to 175F until the internal temperature of the salmon is 130-140F in its thickest part. It typically takes about 3 total hours to smoke the salmon.

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#pitbossnation #pelletsmoker #smokedsalmon