Smoked Salmon, Barbecue University-Style

Rating: 4.5 stars

• 4 Ratings

• 4 Reviews

This whisky-scented smoked salmon combines the virtues of hot smoking and cedar planking. The dry brine in a sugar-salt mixture seasons the fish wonderfully. Cedar planks are available at grill stores and cookware shops. For gas grilling, place drained, soaked wood chips in a disposable aluminum pan directly on the burner of your grill.

By Steven Raichlen

Recipe by Cooking Light July 2014

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CREDIT: BRIAN WOODCOCK; STYLING: LINDSEY LOWER

Recipe Summary

Hands-On:

40 mins

Total:

6 hrs

Yield:

Serves 4 (serving size: 5 ounces cooked salmon)

Nutrition Info

Ingredients

Ingredient Checklist

• ½ cup Scotch whisky

• 1 (1 1/2-pound) 3/4-inch-thick, center-cut skinless salmon fillet (preferably wild) 

• 1 cup brown sugar

• 2 tablespoons coarsely cracked black peppercorns

• 1 tablespoon kosher salt

• 1 teaspoon grated lemon rind 

• 1 (15 x 6 1/2 x 3/8–inch) cedar grilling plank

• 1 ½ cups hickory wood chips

• Coarsely cracked black peppercorns (optional)

• Lemon slices (optional)

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ZIP 

89121

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5198 Boulder Hwy
LAS VEGAS, NV 89122

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Directions

Instructions Checklist

• Step 1

  Combine whisky and salmon in a large zip-top plastic bag. Refrigerate 1 hour, turning occasionally. Drain; pat salmon dry.

• Step 2

  Combine brown sugar, pepper, salt, and rind in a large bowl. Place one-third of sugar mixture in bottom of an 11 x 7–inch baking dish. Add fish; top evenly with remaining sugar mixture. Cover with plastic wrap; refrigerate 4 hours. Rinse fish well; pat dry.

• Step 3

  Soak grilling plank in water 1 hour; drain. Soak wood chips in water 30 minutes; drain.

• Step 4

  Remove grill rack; set aside. Prepare grill for indirect grilling, heating both sides to medium and leaving center with no heat. Maintain temperature at medium (325°). Toss wood chips on coals. Place grill rack on grill. Place salmon, skinned-side down, on plank in center of hot rack, away from the heat. Cover; cook 30 minutes or until desired degree of doneness. Serve with cracked peppercorns and lemon slices, if desired.

Nutrition Facts

Per Serving:

 

312 calories; fat 9.6g; saturated fat 2g; mono fat 3.2g; poly fat 3.3g; protein 36g; carbohydrates 14g; cholesterol 90mg; iron 1mg; sodium 444mg; calcium 32mg.