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Smoked Christmas Salmon
If you’re looking for a show-stopping holiday dish that’s both elegant and full of bold, smoky flavor, this smoked Christmas salmon delivers. A light citrus brine keeps the salmon moist and flavorful, while a rich bourbon-orange glaze adds warmth and depth that pairs beautifully with the Yoder’s wood-fired smoke. Finished with fresh pomegranate arils, green onions, and parsley, this dish is as festive as it is delicious — perfect for Christmas dinner or any special winter gathering.
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Recipe from @terri.harrigan on Instagram
Learn more about the Yoder Smokers YS640S
INGREDIENTS
Citrus Brine:- 4 cups cold water
- ¼ cup kosher salt
- ¼ cup brown sugar
- 1 orange, sliced
- 1 lemon, sliced
- 2 cloves garlic, lightly smashed
- 1 tsp black peppercorns
- 1½–2 lb salmon fillet, skin-on
- Olive oil
- Fresh cracked black pepper
- ½ cup fresh orange juice
- Zest of 1 orange
- ¼ cup bourbon
- ¼ cup brown sugar
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tsp smoked paprika
- Fresh pomegranate arils
- Sliced green onions
- Fresh parsley, chopped
INSTRUCTIONS
1. Prepare the Citrus Brine
In a large bowl, combine the water, salt, brown sugar, orange slices, lemon slices, garlic, and peppercorns. Stir until the salt and sugar are fully dissolved. Submerge the salmon in the brine and refrigerate for 45–60 minutes. Remove the salmon, rinse briefly under cold water, and pat completely dry with paper towels. For best results, place the salmon uncovered in the refrigerator for 1–2 hours to allow a pellicle to form, which helps the smoke adhere to the fish.
2. Preheat the Yoder Smoker
Preheat your Yoder smoker to 225°F using a mild wood such as apple, maple, or cherry for a clean, balanced smoke.
3. Prepare the Bourbon Orange Glaze
In a small saucepan over medium heat, combine the orange juice, orange zest, bourbon, brown sugar, Dijon mustard, honey, soy sauce, and smoked paprika. Simmer the mixture for 10–15 minutes, stirring occasionally, until slightly thickened and glossy. Remove from heat and set aside.
4. Smoke the Salmon
Lightly brush the salmon with olive oil and season with fresh cracked black pepper. Place the salmon directly on the smoker grates or on a cedar plank. Smoke at 225°F for 45–60 minutes, or until the internal temperature reaches approximately 125°F for moist, tender salmon. During the final 10–15 minutes, brush the salmon generously with the bourbon orange glaze, allowing it to set without burning.
5. Garnish and Serve
Remove the salmon from the smoker and let it rest for a few minutes. Finish with fresh pomegranate arils, sliced green onions, and chopped parsley. Serve immediately as a festive main course or flake gently for an elegant holiday platter.
⸻
Pro Tip:
For extra brightness, add a small splash of apple cider vinegar or a pinch of fresh orange zest to the glaze just before brushing it onto the salmon.
Smoked Christmas Salmon
If you’re looking for a show-stopping holiday dish that’s both elegant and full of bold, smoky flavor, this smoked Christmas salmon delivers. A light citrus brine keeps the salmon moist and flavorful, while a rich bourbon-orange glaze adds warmth and depth that pairs beautifully with the Yoder’s wood-fired smoke. Finished with fresh pomegranate arils, green onions, and parsley, this dish is as festive as it is delicious — perfect for Christmas dinner or any special winter gathering.
—
Recipe from @terri.harrigan on Instagram
Learn more about the Yoder Smokers YS640S
INGREDIENTS
Citrus Brine:- 4 cups cold water
- ¼ cup kosher salt
- ¼ cup brown sugar
- 1 orange, sliced
- 1 lemon, sliced
- 2 cloves garlic, lightly smashed
- 1 tsp black peppercorns
- 1½–2 lb salmon fillet, skin-on
- Olive oil
- Fresh cracked black pepper
- ½ cup fresh orange juice
- Zest of 1 orange
- ¼ cup bourbon
- ¼ cup brown sugar
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tsp smoked paprika
- Fresh pomegranate arils
- Sliced green onions
- Fresh parsley, chopped
INSTRUCTIONS
1. Prepare the Citrus Brine
In a large bowl, combine the water, salt, brown sugar, orange slices, lemon slices, garlic, and peppercorns. Stir until the salt and sugar are fully dissolved. Submerge the salmon in the brine and refrigerate for 45–60 minutes. Remove the salmon, rinse briefly under cold water, and pat completely dry with paper towels. For best results, place the salmon uncovered in the refrigerator for 1–2 hours to allow a pellicle to form, which helps the smoke adhere to the fish.
2. Preheat the Yoder Smoker
Preheat your Yoder smoker to 225°F using a mild wood such as apple, maple, or cherry for a clean, balanced smoke.
3. Prepare the Bourbon Orange Glaze
In a small saucepan over medium heat, combine the orange juice, orange zest, bourbon, brown sugar, Dijon mustard, honey, soy sauce, and smoked paprika. Simmer the mixture for 10–15 minutes, stirring occasionally, until slightly thickened and glossy. Remove from heat and set aside.
4. Smoke the Salmon
Lightly brush the salmon with olive oil and season with fresh cracked black pepper. Place the salmon directly on the smoker grates or on a cedar plank. Smoke at 225°F for 45–60 minutes, or until the internal temperature reaches approximately 125°F for moist, tender salmon. During the final 10–15 minutes, brush the salmon generously with the bourbon orange glaze, allowing it to set without burning.
5. Garnish and Serve
Remove the salmon from the smoker and let it rest for a few minutes. Finish with fresh pomegranate arils, sliced green onions, and chopped parsley. Serve immediately as a festive main course or flake gently for an elegant holiday platter.
⸻
Pro Tip:
For extra brightness, add a small splash of apple cider vinegar or a pinch of fresh orange zest to the glaze just before brushing it onto the salmon.
