Smoked Salmon with Orange Maple Bourbon Glaze
Smoked Salmon with Orange Maple Bourbon Glaze is a flavorful recipe for the pellet grill or smoker. Salmon fillets are slow-smoked with a glaze of maple syrup, bourbon, orange juice, garlic, and ginger for an easy yet impressive dinner.
Ingredients
- 2 pounds skin-on salmon fillets, (four, 8-ounce portions)
- ⅓ cup pure maple syrup
- ⅓ cup freshly-squeezed orange juice
- ¼ cup bourbon whiskey
- 2 cloves garlic, grated or pressed
- ½ tablespoon fresh ginger, grated
- ½ teaspoon Dijon mustard
- ¼ teaspoon crushed red pepper flakes
- zest of one large orange
- 3 tablespoons cold unsalted butter, cut into cubes
Instructions
Make the Glaze
- In a small saucepan, combine the maple syrup, orange juice, bourbon, garlic, ginger, red pepper flakes, and orange zest. Bring to a boil over medium-high heat, then reduce the heat and simmer for 8–10 minutes, until the glaze has reduced by about half.
- Remove from heat and stir in the cold, cubed butter until melted and smooth.
- Transfer about ¼ cup of the glaze to a small bowl and set aside to brush onto the cooked salmon fillets.
Prep and Smoke the Salmon
- Preheat your smoker or pellet grill to 225°F. Lightly oil the grates.
- Brush the salmon fillets with the glaze in the pot to coat the top and sides (don't brush the skin side).
- Place the salmon on the smoker, skin-side down, and cook to your preferred doneness: 120–125°F for medium-rare, 130–135°F for medium, or 140–145°F for well-done (see note below).
- Remove the salmon from the smoker and let it rest for 5 minutes before serving. Brush with the reserved glaze and serve.
Notes
Internal Temperature Note: The USDA recommends cooking salmon to 145°F for food safety. Some people prefer a lower temperature (120–135°F) for a more tender, moist texture—especially with leaner wild salmon—understanding the potential risks of eating undercooked fish. We typically pull ours at 140–142°F and let it rest to reach 145°F with carryover heat.
Smoking Time: Expect anywhere from 30 minutes to 1 hour, depending on the type of salmon, fillet thickness, and your smoker. For best results, use a Bluetooth or instant-read thermometer to monitor internal temperature rather than setting a timer.
Nutrition Estimate
Serving: 0.25recipeCalories: 519kcalCarbohydrates: 21gProtein: 45gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 147mgSodium: 111mgPotassium: 1230mgFiber: 0.3gSugar: 18gVitamin A: 405IUVitamin C: 13mgCalcium: 67mgIron: 2mg
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