Whiskey Smoked Salmon Spread Recipes

GRILLED WHISKEY GLAZED SALMON

Steps:

• Gather the ingredients.
• Mix whiskey, soy sauce , orange juice, oil, and garlic in a medium bowl.
• Place salmon in a shallow dish and pour mixture over the top. Cover with plastic wrap and place in the refrigerator for 3 minutes to 1 hour.
• Preheat the grill for medium-high heat. Once heated, oil the grill grates to create a nonstick surface. Make at least 4 to 5 passes on the grates.
• Place the fish on the hot grill and cook for 5 minutes on each side.
• The salmon is done when it flakes easily, has faded in color, and reaches an internal temperature of at least 145 F. Carefully remove fish from the grill and serve.
• Plate the fish and serve with your favorite sides.
• Enjoy.

BOURBON-MARINATED SMOKED SALMON

Steps:

• Combine the bourbon, brown sugar, soy sauce and mustard. Put the salmon in a gallon plastic bag, add the marinade and distribute evenly. Refrigerate for 1 ½ hours. Add a handful of the wood chips to the smoker box of the Char-Broil Digital Smoker. Add water to the recommended level in the water pan. Preheat the smoker for 40 minutes. Once preheated, set the temperature for 210 degrees Fahrenheit. Remove the salmon from the refrigerator and place on a foil-lined rimmed baking sheet, spacing the salmon apart so the smoke can circulate freely. Put the salmon in the smoker, attach the digital thermometer and put the probe in the thickest part of the salmon. Set the thermometer for 150 degrees internal temperature. Smoke the salmon until the internal temperature of 150 degrees is reached. Remove the salmon and let rest while combining the sour cream, mustard, dill and lemon juice in a small bowl. Mix thoroughly. Serve the salmon with the sour cream sauce on the side.

WHISKEY SMOKED SALMON SPREAD

Steps:

• In a medium bowl, combine cream cheese, whiskey, lemon juice, horseradish, and dill.
• Beat until creamy and smooth.
• Stir in salmon and scallions.
• Transfer to a small serving bowl and cover.
• Chill in the refrigerator for a minimum of 1 hour or as much as 48 hours.
• Before serving, let stand at room temperature for a least 15 minutes to soften and become easily spreadable.

WHISKEY SMOKED SALMON CHOWDER

Steps:

• 1. Melt the butter in a large heavy-bottomed soup pot, and saute the onions, celery and saffron (if using) over medium heat until softened. Add the potatoes and fennel, and saute briefly before pouring in the milk and clam juice. Cover, and let the mixture simmer on medium heat until potatoes are soft, about 20 minutes. 2. Add the corn, cream, tomato paste and lobster base (if using). Cook 5 minutes more, add the salmon, lemon juice, lemon zest, dill and whiskey. Season with salt and pepper