Irish Whiskey Smoked Salmon

Cody Stringer
3-4 servings

This smoked salmon was an experiment last weekend and turned out to be INCREDIBLE! Briana and I even thought it was better than the smoked salmon at Z’Tejas, which is our favorite! (June 2004)

1 lb fresh raw salmon
1/2 cup brown sugar, not packed
1/2 cup olive or vegetable oil
1 1/2 Tbsp soy sauce
1 1/2 Tbsp fresh minced garlic
1 1/2 Tbsp fresh minced ginger
2 oz Irish Whisky (preferably Bushmills or Black Bush)

Cut salmon into four (4oz) servings or leave whole. Mix all ingredients in a shallow baking dish and place salmon into mixture, flipping a few times to coat. Marinate for 30-45 minutes in refrigerator. While marinating, prepare grill or smoker with mesquite or another slow and flavorful smoking wood.

Create a tray with turned up sides using a couple of tin foil sheets. Place salmon in tray skin down and pour remaining marinade over it, straining to keep the minced garlic and ginger on top of the salmon. Smoke for 2 hours around 250˚F. Serve immediately while warm.