Bourbon Smoked Salmon Recipe

Prepare cure and cure salmon

Pat the salmon dry with paper towels. In a bowl, combine kosher salt, granulated sugar and black pepper. Lay a large sheet of plastic wrap on a tray. Sprinkle a thin layer of the cure on the plastic, place the salmon skin-side down, and evenly cover the flesh with the remaining cure, pressing gently to adhere. Wrap tightly and place in a shallow pan. Weight with a second tray or a plate and refrigerate for 6–8 hours (up to 12 for a firmer texture).

Rinse and dry

After curing, remove salmon from wrap, rinse thoroughly under cold water to remove excess cure, and pat very dry. Place on a rack and refrigerate uncovered for 1–2 hours to form a tacky pellicle—this helps smoke adhere.

Prepare smoker and wood chips

Soak wood chips in bourbon for 30–60 minutes. If using a cold-smoke setup (recommended for cold smoked salmon), set up a cold-smoking rig or a smoker that allows you to maintain a low surface temperature on the fish (below 80°F / 27°C). Arrange a small hot source below a chip tray so chips smolder but do not cook the fish. Alternatively, use a cold smoke generator. Place wood chips on heat source and add a tablespoon of bourbon to encourage bourbon aroma (do not douse where flame can flare).

Cold smoke the salmon

Place the salmon on the smoking rack, skin-side down. Cold smoke for 4–6 hours, monitoring smoke flow and ensuring the fish stays cool. Rotate position if smoke is heavier on one side. The salmon should take on color and smoke aroma but remain raw-looking (firm and slightly translucent in the center).

Rest and slice

Once smoked, remove salmon and refrigerate for at least 2 hours to firm. When ready to serve, slice very thin on a bias using a sharp knife. Reserve any trimmings for other uses.

In a bowl, combine softened cream cheese, chopped roasted red peppers, mayonnaise, lemon juice, smoked paprika, salt and black pepper. Use a spatula or hand mixer on low to blend until smooth and spreadable. Taste and adjust seasoning. Chill until assembly.

In a small saucepan, combine rice vinegar, water, sugar, kosher salt, mustard seeds and red pepper flakes. Bring to a simmer just until sugar dissolves, about 1–2 minutes. Remove from heat and let cool slightly. Place the sliced cucumber, red onion and carrot in a jar or bowl and pour the warm pickling liquid over them. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (best after 2 hours). These will keep refrigerated for up to 1 week.

Toast the everything bagel halves until golden. Spread a generous layer (about 2 tablespoons) of pimento cream cheese on each toasted bagel half.

Arrange 2–3 thin slices of bourbon smoked salmon on each cream cheese–topped bagel half, folding the slices for volume.

Top with a small spoonful (about 1 tbsp) of pickled vegetables, a few capers, and a fresh dill sprig. Finish with a light squeeze of lemon and a very light drizzle of olive oil if desired.

Serve immediately chilled or at cool room temperature. Store any leftover salmon tightly wrapped in the refrigerator for up to 3 days.