Smoked Salmon Whisky-Maple

Name: Räucherlachs Whisky-Ahorn
Total time: 6 h
Ingredients: 40 g Meersalz; 25 g Brauner Zucker; 30 ml Ahornsirup; 20 ml Single Malt Whisky; 5 g Schwarzer Pfeffer, grob gemahlen; 3 g Geräuchertes Paprikapulver

GlazeFishHot SmokingMedium6-8 hrs62-65 °C80-100 °CBeech + Cherry

A refined recipe for hot-smoked salmon with an enticing whisky-maple glaze. The combination of smoky single malt and sweet maple syrup gives the fish a caramelized crust. Beech wood with a hint of cherry provides a balanced smoky flavor.

Ingredients(for 1 kg)

Sea Salt40 g

Brown Sugar25 g

Maple Syrup30 ml

Single Malt Whisky20 ml

Black Pepper, coarsely ground5 g

Smoked Paprika3 g

Instructions

Curing

4 hours

Mix salt and brown sugar and rub evenly over the salmon. Cure covered in the refrigerator for 4 hours. Then rinse thoroughly and pat dry with paper towels.

Prepare Glaze & Pellicle

1 hour

Mix maple syrup, whisky, pepper, and paprika. Brush the salmon with half the glaze and leave uncovered in a cool place for 30-60 minutes until a sticky surface (pellicle) forms.

Smoking

4-5 hours

Preheat smoker to 80 °C. Place salmon skin-side down on the grate. Smoke with beech and cherry at 80-100 °C until an internal temperature of 62-65 °C is reached. Apply remaining glaze during the last 30 minutes.

Resting & Serving

15 minutes

Let the salmon rest for 15 minutes after smoking to allow the juices to settle. Serve warm or cooled to room temperature.

Pro Tip

Apply the glaze a second time during the last 30 minutes of smoking to achieve a shiny, caramelized surface.

Save this recipe to your smoking journal?

With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.

Try for free