Smoky Spicy Maple Bourbon Salmon Nuggets Recipe

By: Andrea Alden

Looking for a fun meal that is deliciously meaty while still being light and seasonal? Look no further than these Smoky, Spicy, Maple Bourbon Salmon Nuggets. This recipe takes your favorite beef or pork belly bite recipe and lightens it up with seafood. A lightly spicy glaze creates a sticky and sweet outer layer with a succulent and perfectly cooked center. It’s almost like salmon-candy! Serve these nuggets of delight over rice, with a salad, or even pasta, and get excited for this feast.

Ingredients

2 lb (1 kg) center cut, skinless salmon portion
2 tbsp. kosher salt
2 tbsp. brown sugar
2 tsp. garlic powder
1 tsp. onion powder
1 tsp. cayenne powder
1 tsp. freshly ground black pepper

Mild smoke wood, fruit wood, or bourbon barrel

Maple Bourbon Glaze:

2 tbsp. butter
2 tbsp. maple syrup
2 tbsp. bourbon
½ cup (125 ml) BBQ sauce

Maple Sriracha Mayo:

½ cup (125 ml) mayonnaise
2 tbsp. sriracha
1 tbsp. maple syrup

Method

Preheat your grill or smoker* to between 225°F and 250°F (107°C and 121°C).
Slice the thin belly portion of the salmon off, save that for another recipe, or smoke it alongside the salmon nuggets for a snack later. Trim the salmon and remove the skin if necessary. Slice the side into 2-inch (5 cm) cubes.
In a bowl, combine the salt, brown sugar, garlic powder, onion powder, cayenne, and fresh pepper. Season the salmon on all sides.
When the grill is ready, spray a cooling rack with nonstick and lay out the salmon nuggets with a little room between them.
Smoke the salmon for about 30 minutes, or until they reach an internal temperature of 125°F (52°C).
While you are waiting for the salmon to smoke, combine the butter, syrup, bourbon, and BBQ sauce in a saucepan big enough for the salmon and the sauce. Place that near the heat in the grill**. Then, combine the mayonnaise, sriracha, and maple syrup, setting aside in the fridge until needed.
Once to temp, carefully remove the salmon from the rack and toss with the warmed sauce. Place them back on the rack and continue to smoke until a temperature of 140°F (60°C), up to another 30 minutes. Return the sauce to the near heat.
Remove the salmon, drizzle with any remaining sauce, and then serve with your favorite sides like rice or a salad. Dip or drizzle your smoky, spicy, maple bourbon salmon nuggets with the sriracha mayo.

*NOTE: For gas grills and BBQs, fill a smoker pipe or box with wood chips of your preference and place them over a lit burner. You may need more than one burner set to low to maintain the temperature in the grill. Alternatively, you can install the Cast Iron Charcoal Tray over the burners of your gas BBQ, place a little charcoal into the tray and ignite using the burners. Once the charcoal has ashed over and the grill is up to temperature, add your wood of choice and smoke.

For a charcoal BBQ set up for smoking by adding a small amount of charcoal and igniting one or two briquettes/lumps. Add your favorite smoke-wood, open the vents to ¼ or so, and allow the grill to heat.

**NOTE: Place the Maple Bourbon Glaze close enough to the heat to warm it through, but not bring it to a boil or simmer. The sugars will caramelize and burn.

This fun meal is deliciously meaty while still being light and seasonal. This recipe for Smoky, Spicy, Maple Bourbon Salmon Nuggets can be served over rice, with a salad, or even pasta the exciting possibilities are endless!

Happy Grilling!

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Smoky Spicy Maple Bourbon Salmon Nuggets Recipe

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