Prep Time: 30 minutes

Idle Time: 2 days marinating

Cook Time: 3 ½ hours

Serves: 4 people

Bourbon-Glazed Cold Smoked Salmon


1kg salmon fillet, skin on

1 tablespoon Bourbon

1 orange, zested and sliced into rings

1 cup table salt

2 cups brown sugar


Bourbon Glaze Ingredients:

1 cup Bourbon

1/3 cup brown sugar

½ cup fig jam

1 tablespoon orange juice

2 tsp Worcestershire sauce

¼ tsp dried mustard

Pinch of garlic


Lay the salmon skin-side down on a cutting board. Remove any bones from the flesh and wipe clean of scales. Rinse salmon with Bourbon and allow to air dry for 10 minutes.

In a bowl, combine orange zest, salt and sugar. Line a baking dish with plastic wrap, extending the wrap to allow for wrapping the salmon later. Add the salmon and cover with the remaining salt mixture.

Lay the orange slices on top of the mixture. Wrap the salmon tightly in the plastic wrap and place in the fridge for 48 hours.

Once cured, rinse the salmon in cold water. Place salmon back into the fridge uncovered for 4 hours.

Bourbon Glaze Method:

Bring Bourbon to a boil over medium heat in a saucepan. Add the sugar and whisk, add the remaining ingredients, whisking to blend after each addition. Reduce heat to simmer until sauce is thickened and reduced by half.

Set your EGG for cold smoking at 10°C – 20°C (refer to video for set-up). Add the salmon to the grid and smoke for 1 hour. Baste the salmon with the Bourbon Glaze and smoke for an additional 2 ½ hour.

Slice and serve.