Maple-Whiskey Glazed Creole Smoked Salmon

If you’re searching for a show-stopping centerpiece for your next special gathering or simply want to elevate your weeknight dinner, this Maple-Whiskey Glazed Creole Smoked Salmon is sure to impress. Infused with the rich flavors of sweet maple, bold whiskey, and a kick of Creole spice, this recipe brings together a beautiful harmony of Southern charm and gourmet flair. Whether you’re a longtime salmon lover or just exploring new ways to enjoy seafood, this dish promises warmth, depth, and a memorable dining experience everyone will savor.

Ingredients List:

· Large (2-4 Lb) Salmon fillet, skin on
· Olive Oil
· ½ C. Maple Syrup
· 4 TBSP Southern Comfort or Whiskey of Choice
· 2 TBSP Stone Ground Mustard or Dijon Mustard
· ½ C. Pecans, Crushed
· Sweet Creole Kick by Sweet Smokie Joe

Brine:

· 3 C. Water
· ¾ C. Light Brown Sugar, Packed
· 1/3 C. Chef’s Choice Smoked Sea Salt by Sweet Smokie Joe
· 1 TBSP Sweet Creole Kick by Sweet Smokie Joe

Instructions:

1. Prepare a wet Brine by whisking together all the ingredients or you may use any store-bought fish brine (sweetsmokiejoe.com). To help dissolve the solids, you can simmer the mixture. If you do, be sure to allow the mixture to cool prior to adding your fillet. Adding ice can speed up the cooling process.

2. Brine 24 hours in the refrigerator, remove from the brine, rinse the fillet with cool water, pat dry with a paper towel and air dry for 2 hours. This will aid in forming the pellicle.

3. After 2 hours, apply an even coat of Sweet Creole Kick on the meat side. Start your smoker while allowing your seasoning to sweat in.

4. Preheat your smoker to 150°F. Place the salmon fillet, skin side down, directly on an oiled smoker grate. Smoke for 1 hour.

5. In a small saucepan, whisk together Maple Syrup, Whiskey, Stone Ground Mustard, Crushed Pecans and Sweet Creole Kick. Simmer to combine then remove from heat and allow to cool.

6. After the first hour, brush the salmon generously with the Maple-Whiskey Glaze every 30 minutes.

7. Continue smoking for an additional hour at 150⁰F, continuing to glaze every 30 minutes. After the second hour, increase the smoker temperature to 250⁰F while continuing to baste every 30 minutes until the salmon reaches an internal temperature of 140⁰F.

8. Remove the salmon from the smoker and let it rest for 15 minutes. Optional: Glaze one last time prior to serving.