Bourbon-Cured Salmon


½ lb Salmon Filet, skin on

½ C Light Brown Sugar, packed

6 T Kosher Salt

¼ C Fresh Dill

2 t Orange Zest

1 t Black Peppercorns

2 T Bourbon

1 T Sonny Bryan's Barbecue Sauce


1. Place your salmon on a big piece of cheesecloth. In a large bowl, combine the brown sugar, salt, dill, orange zest, black peppercorns and barbecue sauce. Take your bourbon and pour it over your fish, patting it into the flesh, then pour your sugar and salt mixture over the fish and pat it on top of the bourbon. Wrap the salmon tightly in the cheesecloth and place the wrapped fish in a baking pan. Place the fish in your fridge and allow it to cure for 72 hours.

2. When ready, unwrap the salmon and rinse it off really well. Pat dry with a paper towel and slice thinly at a slight angle.