Pine-Smoked & Maple-Glazed Wild Salmon
A luxurious preparation of salmon fillets smoked with bourbon-soaked pine needles and glazed with a rich maple-mustard sauce. The unique smoking technique imparts a delicate forest-fresh flavor that perfectly complements the sweet and tangy glaze.
Ingredients
- •2 handful green pine needles
- •½ cup bourbon
- •½ cup grade-B maple syrup
- •3 tablespoons Dijon mustard
- •2 teaspoons black pepper
- •24 ounce salmon fillets
- •1 to taste kosher salt
- •1 piece wire cooling rack
Cooking Instructions
- 1.
1. Prepare a medium-high-heat fire, with the flames occasionally licking the grill grate. Let it burn for at least 30 minutes. Whilst the fire heats, soak the pine needles in the bourbon.
30 min
- 2.
2. In a bowl, whisk together the syrup, mustard, and pepper. Season the salmon generously with salt and coat with the glaze.
5 min
- 3.
3. Place a large cast-iron skillet upon the grill grate. Let it heat until very hot. Using tongs or one's own gloved hand, press the needles into the bottom of the skillet, taking care not to drizzle combustible bourbon into the flames, and place the rack on top of the needles. Place the fish on top of the rack and cover the pan. Cook until the fish is just opaque, about 15 minutes for medium. Serve, brushed with additional glaze, if desired.
20 min
