Recipe From by Jamie Purviance
Hot-Smoked, Bourbon-Cured Salmon with Caper Vinaigrette
People
Serves 8
Prep Time
20 min.
Refrigeration Time
14 to 16 h
Grilling Time
1:10 to 1:30 h
- People
- Serves 8
- Prep Time
- 20 min.
- Refrigeration Time
- 14 to 16 h
- Grilling Time
- 1:10 to 1:30 h
the Ingredients
- 150 grams packed dark brown sugar
- 65 grams kosher salt
- 60 milliliters plus 1 tablespoon bourbon, divided
- 1 tablespoon finely grated fresh lemon zest
- 1 tablespoon finely grated fresh orange zest
- 1 teaspoon freshly ground black pepper
- 1 salmon fillet (with skin), about 1.4 kilograms, pin bones removed
- 120 milliliters plus 1 tablespoon extra-virgin olive oil, divided
Vinaigrette
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh orange juice
- 2 tablespoons finely chopped shallots
- 2 teaspoons capers, drained and chopped
- 1 teaspoon Dijon mustard
- ½ teaspoon granulated sugar
- ¼ teaspoon freshly ground black pepper
Special Equipment
- 38-by-28-centimetre glass or ceramic baking dish
Instructions
- 01 In a small bowl combine the brown sugar, salt, 60 millilitres of the bourbon, the lemon zest, orange zest and black pepper. Pour about one-quarter of the mixture into a 38 × 28 centimetre glass or ceramic baking dish. Place the salmon fillet, skin-side down, in the baking dish. Spread and pat the remaining brown sugar mixture over the salmon flesh, covering it entirely. Cover with plastic wrap and refrigerate for 12 to 14 hours.
- 02 Remove the salmon from the dish. Rinse the salmon under cold water to remove the brown sugar mixture. Pat dry with paper towels. Place the salmon on a large baking sheet. Brush the top of the salmon with 1 tablespoon of the oil and the remaining 1 tablespoon of bourbon. Refrigerate the salmon, uncovered, until the surface looks lightly glazed, about 2 hours.
- 03 If using wood chips, soak them in water for at least 30 minutes (no need to soak wood chunks).
- 04 Prepare the grill for indirect cooking over very low heat (95ºC to 120ºC).
- 05 Meanwhile, in a small bowl whisk the vinaigrette ingredients. Slowly drizzle and whisk in the remaining 120 millilitres of oil until it is emulsified. Set aside.
- 06 Brush the cooking grates clean. Add one wood chunk to the charcoal or drain and add one handful of the wood chips to the smoker box of a gas grill, following the manufacturer’s instructions. Close the lid. When the wood begins to smoke, place the salmon fillet, skin-side down, over indirect very low heat. Close the lid and cook until the salmon is firm, has a golden brown patina and is opaque but just slightly pink all the way to the centre, about 1 hour and 10 minutes at 120ºC or about 1½ hours at 95ºC. If you’re using a charcoal grill, replenish the charcoal as needed to maintain a steady temperature, leaving the lid off the grill for about 5 minutes to help the new briquettes light. Add one wood chunk to the charcoal every 30 minutes, or drain and add one handful of the remaining wood chips to the smoker box every 20 minutes before the old chips burn out. Remove the salmon from the grill and let rest for about 5 minutes. Serve the salmon warm with the vinaigrette.
the Ingredients
- 150 grams packed dark brown sugar
- 65 grams kosher salt
- 60 milliliters plus 1 tablespoon bourbon, divided
- 1 tablespoon finely grated fresh lemon zest
- 1 tablespoon finely grated fresh orange zest
- 1 teaspoon freshly ground black pepper
- 1 salmon fillet (with skin), about 1.4 kilograms, pin bones removed
- 120 milliliters plus 1 tablespoon extra-virgin olive oil, divided
Vinaigrette
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh orange juice
- 2 tablespoons finely chopped shallots
- 2 teaspoons capers, drained and chopped
- 1 teaspoon Dijon mustard
- ½ teaspoon granulated sugar
- ¼ teaspoon freshly ground black pepper
Special Equipment
- 38-by-28-centimetre glass or ceramic baking dish
