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Whiskey River Salmon

Easy to make recipe for the barbecue, smoker, or the campfire.

By: Charlie Jasper + Save to a List

It's pretty simple.

  1. Whiskey
  2. Salmon
  3. Brown sugar
  4. Salt
  5. Pepper
  6. Cedar plank

Your whiskey to salmon ratio should be about 1 oz of whiskey (any kind, really) to every 4 oz of raw salmon. Put the whiskey in a bag or Tupperware, along with 2-3 tbsp of dark brown sugar per pound of raw salmon, and 1 tbsp of salt per pound, and 1/4 tsp of ground black pepper. Mix it all around, and let it sit overnight, preferably. Maybe even two nights! After that, pop it on a soaked cedar plank and sprinkle a little salt on one side. This is where your salmon goes. Pop that in your smoker or on your barbecue, away from the heat but not the smoke. Soak your smoking chips (I use primarily alder but you can use peach or apple or mesquite or hickory for different flavoring) and let it sit for at least 15 minutes. Sprinkle your favorite finishing salt on it (I use a spruce tip salt mix) and let it go for another 5 or so minutes. Then, eat!

We want to acknowledge and thank the past, present, and future generations of all Native Nations and Indigenous Peoples whose ancestral lands we travel, explore, and play on. Always practice Leave No Trace ethics on your adventures and follow local regulations. Please explore responsibly!

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