Chef Stanley’s Bourban Glazed Smoked Salmon
Chef Stanley's Bourban Glazed Smoked Salmon
Author: Chef Stanley Stony Point, New York
- Mix Together 2 Cups Kosher Salt
- 1 Cup Dark Brown Sugar
- 1 Cup Granulated Sugar
- ½ Cup Cracked Black Pepper (not ground!)
- ¼ Cup Dried Dill Weed
- 1 Tablespoon Granulated Garlic (not garlic salt!)
- 2 Full size Salmon Filets
- Lets Pack & Press
- Line a stainless steel hotel pan with plastic wrap.
- Sprinkle one third of the salt/sugar mixture on to the plastic wrap.
- Place one salmon filet, skin side down onto the mixture.
- Cover the filet with half of the remaining mixture.
- Place the second filet skin side up on to the first filet then coat with the remaining salt/sugar mixture.
- Cover with plastic wrap and another hotel pan.
- Place about five pounds of weight on to the pan so that it presses down on the salmon
- ( I use two six packs of beer for the weight). Refrigerate for twelve hours.
- After twelve hours, remove the top pan and flip the wrapped salmon over.
- Cover, press and refrigerate another twelve hours.
- Remove the pan from the fridge, un-wrap the filets and rinse off any remaining salt/sugar mixture under cold water
- (it's OK to leave some of the imbedded peppercorns & dill on the fish!) .
- Place the filets skin side down on to oiled smoking racks
- and allow the filets to dry at room temperature for about two hours...a fan helps this process.
- While the filets are drying I fire up my smoker with a hot bed of Maple, Cherry & Hickory.
- Once I establish a nice bed of coals I add my water soaked Alder chips to the coals.
- Place the salmon into the smoker and maintain temperatures between 145`f & 165`f. for about 4 - 6 hours
- or until the internal temp of the fish reaches 145`f.
- Let the coals die down and prepare the glaze.
- Chef Stanley's Bourban Glaze
- Cup Jack Daniels Bourban
- Cup Molasses
- Mix the J D with the molasses and brush the filets liberally.
- Allow the filets to rest in the smoker for an additional thirty minutes then remove and brush again.
- Allow the filets to air dry before wrapping.
- You will find that my glaze adds a beautiful rich color and shine to the salmon
- ( removes any sooty particles)
- and the sweetness of the molasses will cut the saltiness.