Ditch the typical baked fish for this "candy-coated" smoked salmon. A thick layer of brown sugar and bourbon-smoked chili powder creates a caramelized, sweet-heat crust that turns a standard fillet into a gourmet appetizer or the ultimate bagel topper.
Smoky Sweet Salmon
|Jacob Mauzey
Smoky Sweet Salmon
4–6 people
5 minutes
60-90 minutes
American
Entre
A little sweet, a little heat, this smoked salmon will change your mind about eating fish.
Ingredients
- Salmon
- 1 Cup Brown Sugar
- 1 Tbsp Dill
- 1 Tbsp Bourbon Smoked Chili Powder
- 2 Tsp Salt
- 1 Tsp Granulated Garlic
- 1 Tsp Granulated Onion
- Mustard
Directions
Pre-heat your Prime Series Grill to 200 degrees.
- Put about a tsp of mustard on the salmon, just enough to get the seasoning to adhere.
- Mix dry seasonings together in a bowl and then apply very liberally to the salmon.
- Place salmon skin side down on your grill and smoke it until the internal temp hits 140 degrees.
- Serve with cream cheese and fancy crackers. Or don’t give it to anyone and eat it on a bagel the next day for breakfast. Your family/friends might be disappointed but you will have a belly full of happiness that will make up for it.
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