📝 About This Recipe
This show-stopping whole side of salmon is slow-smoked to achieve a buttery, melt-in-your-mouth texture that far surpasses any store-bought variety. Infused with a rich maple-bourbon glaze and a hint of citrus, it balances sweet, smoky, and savory notes in every bite. It is the ultimate centerpiece for an elegant brunch or a sophisticated backyard gathering, celebrating the natural richness of the fish with a deep, wood-fired complexity.
🥗 Ingredients
The Salmon & Brine
- 3-4 pounds Whole Side of Salmon (skin-on, pin bones removed)
- 1/2 cup Kosher Salt
- 1/2 cup Dark Brown Sugar (packed)
- 1 tablespoon Coarse Black Pepper
- 1 teaspoon Smoked Paprika
Maple-Bourbon Glaze
- 1/3 cup Pure Maple Syrup (Grade A dark preferred)
- 2 tablespoons Bourbon (your favorite sipping brand)
- 1 tablespoon Dijon Mustard
- 1 teaspoon Apple Cider Vinegar
- 2 cloves Garlic (minced very fine)
For Garnish & Smoking
- 1 large Cedar Plank (soaked in water for 2 hours)
- 1/4 cup Fresh Dill (roughly chopped)
- 1 piece Lemon (thinly sliced into rounds)
- 2 tablespoons Capers (drained)
👨🍳 Instructions
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1
Begin by preparing the dry brine: mix the kosher salt, brown sugar, black pepper, and smoked paprika in a small bowl until well combined.
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2
Place the salmon side on a large baking sheet lined with parchment paper. Generously coat the flesh side with the brine mixture, rubbing it gently into the surface.
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3
Cover the salmon loosely with plastic wrap and refrigerate for 4 hours. This draws out excess moisture and seasons the fish deeply.
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4
Rinse the salmon thoroughly under cold water to remove the brine. Pat it completely dry with paper towels.
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5
Place the salmon back in the refrigerator, uncovered, for 1-2 hours. This develops a 'pellicle'—a tacky surface that helps the smoke adhere to the fish.
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6
Preheat your smoker or pellet grill to 225°F (107°C). Use a mild wood like alder, cherry, or apple for the best flavor profile.
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7
In a small saucepan over medium heat, whisk together the maple syrup, bourbon, Dijon mustard, cider vinegar, and minced garlic. Simmer for 5 minutes until slightly thickened, then set aside.
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8
Place the salmon side onto the soaked cedar plank, skin side down. Arrange lemon slices along the top of the fillet.
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9
Set the plank directly on the smoker grates. Close the lid and smoke until the internal temperature of the salmon reaches 110°F (43°C), which usually takes about 45-60 minutes.
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10
Generously brush the maple-bourbon glaze over the salmon and the lemon slices.
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11
Continue smoking until the internal temperature reaches 135°F (57°C) at the thickest part. The fish should be firm but still moist.
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12
Carefully remove the plank from the smoker. Let the salmon rest for 10 minutes; the carryover heat will bring it to a perfect 140°F-145°F.
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13
Garnish with fresh dill and capers before serving directly from the plank for a rustic, beautiful presentation.
💡 Chef's Tips
Use a pair of tweezers or needle-nose pliers to remove any remaining pin bones before brining for a professional dining experience. Do not skip the 'pellicle' air-drying step; it is the secret to getting that beautiful mahogany smoke color and deep flavor. If you don't have a smoker, you can use a charcoal grill with indirect heat and wood chunks, keeping the temperature as low as possible. Always use a digital meat thermometer; salmon can go from perfect to overcooked in a matter of minutes.
🍽️ Serving Suggestions
Serve with a chilled platter of whipped cream cheese, sliced red onions, and toasted sourdough or bagels for a classic brunch. Pair with a crisp, dry Riesling or a light-bodied Pinot Noir to complement the smoky and sweet notes. Accompany with a fresh cucumber and radish salad tossed in a light vinaigrette to cut through the richness of the fish. Leftovers are incredible flaked into a creamy pasta or folded into a morning omelet.