Hot-Smoked, Bourbon-Cured Salmon with Caper Vinaigrette | Seafood Recipes | Weber JP
Check out this delicious recipe for Hot-Smoked, Bourbon-Cured Salmon from Weber—the world's number one authority in grilling.
Ingredients
- 150 grams packed dark brown sugar
- 65 grams kosher salt
- 60 milliliters plus 1 tablespoon bourbon, divided
- finely grated fresh lemon zest
- finely grated fresh orange zest
- freshly ground black pepper
- salmon fillet (with skin), about 1.4 kilograms, pin bones removed
- 120 milliliters plus 1 tablespoon extra-virgin olive oil, divided
- fresh lemon juice
- fresh orange juice
- finely chopped shallots
- capers, drained and chopped
- Dijon mustard
- granulated sugar
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