Smoked Salmon, Barbecue University-Style Recipe

Name: Smoked Salmon, Barbecue University-Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 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 3/8inch) cedar grilling plank; 1 1/2 cups hickory wood chips; Coarsely cracked black peppercorns (optional); Lemon slices (optional)

Servings: persons

1/2 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 3/8inch) cedar grilling plank
1 1/2 cups hickory wood chips
Coarsely cracked black peppercorns (optional)
Lemon slices (optional)

1
Combine whisky and salmon in a large zip-top plastic bag. Refrigerate 1 hour, turning occasionally. Drain; pat salmon dry.
2
Combine brown sugar, pepper, salt, and rind in a large bowl. Place one-third of sugar mixture in bottom of an 11 x 7inch baking dish. Add fish; top evenly with remaining sugar mixture. Cover with plastic wrap; refrigerate 4 hours. Rinse fish well; pat dry.
3
Soak grilling plank in water 1 hour; drain. Soak wood chips in water 30 minutes; drain.
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 (325u00b0). 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.

264

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 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, and more.

Yes, Smoked Salmon, Barbecue University-Style falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smoked Salmon, Barbecue University-Style

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