Bourbon-Marinated Smoked Salmon

When bourbon meets soy sauce and sesame oil, something special happens, and this salmon is living proof.

A 6-hour marinade loads every fiber of fresh salmon with bourbon warmth, salty soy depth, fresh ginger zing, and a whisper of chili heat.

Then you throw it on mesquite coals and let the smoke do the rest.

The result is a fillet with caramelized, slightly charred edges and a center that flakes apart at the touch of a fork.

Chef Tips

• Coat the salmon in vegetable oil before adding the marinade to help protect the flesh
• Don’t skip the full 6-hour (or overnight) soak; the bourbon-soy combo needs time to work its way in
• Mesquite burns hot, so watch your grill closely to avoid overcooking
• A cedar plank on the grill adds even more smoky complexity if you want to go all in