Overview:
This unique recipe features a smoked salmon filet cooked on a Kamado grill with a bold and flavorful maple-bourbon glaze. The combination of sweet, smoky, and tangy flavors is perfect for a show-stopping main dish. We’ll also explore tasty side dishes and pairing options to round out your meal.

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Ingredients:

For the Salmon:

• 1 large salmon filet (2-3 pounds), skin-on
• 1 tbsp olive oil
• 1 tsp sea salt
• ½ tsp black pepper
• ½ tsp smoked paprika

For the Maple-Bourbon Glaze:

• ½ cup pure maple syrup
• ¼ cup bourbon
• 2 tbsp soy sauce
• 1 tbsp Dijon mustard
• 1 clove garlic, minced
• 1 tsp fresh ginger, grated
• ½ tsp red pepper flakes (optional, for heat)

For Smoking:

• Wood chunks or chips (cherry, apple, or maple work best)
• Water-soaked cedar plank or aluminum foil (optional)

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Instructions:

Step 1: Prepare the Kamado Grill

1. Set up for indirect cooking: Heat your Kamado grill to 250°F, setting it up for indirect cooking. Use a deflector plate or place the coals to one side to create an indirect heat zone.
2. Add wood chunks: Add your preferred wood chunks or chips for smoking. Cherry, apple, or maple wood complements the sweetness of the salmon glaze beautifully.
3. Preheat the grill: Let the grill stabilize at 250°F with the vents adjusted for steady airflow.

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Step 2: Prepare the Salmon

1. Season the salmon: Rub the salmon filet with olive oil, then sprinkle evenly with sea salt, black pepper, and smoked paprika. Let it sit at room temperature for 15 minutes while preparing the glaze.

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Step 3: Make the Maple-Bourbon Glaze

1. Combine all glaze ingredients in a small saucepan.
2. Bring the mixture to a simmer over medium heat, stirring occasionally. Reduce the heat and let it simmer for about 5-7 minutes, or until the glaze thickens slightly.
3. Remove from heat and let it cool. Reserve half the glaze for serving.

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Step 4: Smoke the Salmon

1. Place the salmon on the grill: If using a cedar plank, soak it in water for at least 30 minutes, then place the salmon on top. Otherwise, place the salmon skin-side down directly on the grill grates or on aluminum foil.
2. Brush with glaze: Brush a generous layer of the maple-bourbon glaze over the salmon.
3. Smoke the salmon: Close the grill lid and smoke the salmon for 45-60 minutes, or until the internal temperature reaches 145°F at the thickest part.
4. Baste with glaze: Every 15-20 minutes, baste the salmon with more glaze for a deep, caramelized flavor.

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Step 5: Serve the Salmon

1. Final touch: Once the salmon is cooked, remove it from the grill and let it rest for 5 minutes. Drizzle with the reserved glaze for extra flavor.
2. Garnish: Optionally, sprinkle fresh herbs like dill or parsley on top for a burst of color and flavor.

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Pairing Suggestions

This flavorful salmon pairs beautifully with sides that complement its smoky sweetness. Here are some tasty options:

1. Grilled Asparagus with Lemon Zest

• Toss asparagus spears with olive oil, salt, and pepper, then grill them over direct heat for 5-7 minutes. Finish with a squeeze of fresh lemon juice and zest for brightness.

2. Wild Rice Pilaf

• Cook wild rice with vegetable broth, then stir in toasted almonds, dried cranberries, and sautéed onions for a nutty, slightly sweet side.

3. Honey-Roasted Sweet Potatoes

• Cut sweet potatoes into wedges, toss with olive oil, honey, and cinnamon, and roast them in your Kamado grill at 400°F for 20-25 minutes. The natural sweetness pairs well with the maple glaze.

4. Smoked Corn on the Cob

• Place corn directly on the grill grates and smoke alongside the salmon. Brush with garlic butter or herb-infused olive oil before serving.

5. Mixed Greens with Citrus Vinaigrette

• A light salad with mixed greens, orange segments, red onion, and a citrus vinaigrette provides a refreshing contrast to the richness of the salmon.

6. Crusty Artisan Bread

• Serve warm artisan bread with herbed butter or olive oil for dipping. The bread helps soak up any extra glaze and enhances the meal.

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Wine and Beverage Pairing

• White Wine: A crisp Sauvignon Blanc or buttery Chardonnay complements the sweetness and smokiness of the salmon.
• Beer: Try a light, citrusy wheat beer or a hoppy IPA to balance the dish.
• Mocktail: For a non-alcoholic option, serve a sparkling lemonade infused with mint and a splash of cranberry juice.

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Final Thoughts

Cooking salmon on a Kamado grill takes this dish to a whole new level, combining smoky flavors with the rich, caramelized notes of the maple-bourbon glaze. Pairing it with light, vibrant sides ensures a well-balanced and unforgettable meal for your next outdoor dinner.

Enjoy your culinary adventure, and let your Kamado grill bring out the best in this delicious main dish!