Burn Pit Bourbon Salmon Recipe | Smoked Bourbon Glazed Salmon

🖨 PRINT RECIPE

Burn Pit Bourbon Salmon is a smoked salmon recipe finished with a sticky bourbon BBQ glaze made with brown sugar, honey, butter, and BBQ sauce.

Smoke the salmon at 250°F with cherry or maple wood, then brush on the bourbon glaze during the final 20 minutes for a sweet, smoky finish with just enough BBQ flavor.

What You’ll Need

• Smoker set to 250°F
• Cherry or maple wood
• Baking sheet or cooling rack
• Foil and spray oil
• Small saucepan
• Gloves
• Tongs
• Meat probe

Ingredients

For the Salmon

• 1–2 lb. salmon fillet, skin-on preferred
• 1 tbsp. olive oil
• 1 tbsp. Rub & Tug seasoning
• 1 tsp. black pepper
• 1 lemon, sliced

Burn Pit Bourbon Glaze

• ½ cup brown sugar
• ¼ cup bourbon
• 2 tbsp. Smokin’ Soldier or Blazin’ Battle BBQ sauce
• 2 tbsp. butter
• 1 tbsp. soy sauce
• 1 tbsp. honey
• 1 tsp. garlic powder

Instructions

1. Prep the Salmon
Pat the salmon dry. Lightly coat with olive oil, then sprinkle with Rub & Tug and black pepper. Let sit for 10 minutes.

2. Fire Up the Pit
Set the smoker to 250°F. Use cherry wood for a sweeter smoke or maple for a polished caramel flavor.

3. Load the Salmon
Place the salmon skin-side down on a lightly oiled rack or foil-lined baking sheet. Smoke for 45–60 minutes, until the internal temperature reaches 120–125°F.

4. Build the Burn Pit Glaze
In a saucepan over medium heat, combine bourbon, brown sugar, butter, soy sauce, honey, garlic powder, and Smokin’ Soldier or Blazin’ Battle. Simmer for 5–7 minutes until thickened and glossy.

5. Glaze Deployment
Brush the glaze over the salmon every 10 minutes during the final 20 minutes of smoking.

6. Tactical Finish
At 125°F internal, give the salmon one final glaze. Optionally torch the edges for extra char.

7. Serve & Extract Applause
Top with lemon slices and rest for 5 minutes before serving.

Barracks Tip

If the bourbon glaze bubbles like a burn pit, it’s perfect. Don’t over-reduce it — you want sticky, not tar.

Frequently Asked Questions

What temperature should you smoke salmon at?
For this recipe, smoke the salmon at 250°F. This gives it time to absorb smoke while cooking gently before the glaze is added.

How long does salmon take to smoke at 250°F?
A 1–2 lb. salmon fillet will generally take about 45–60 minutes, but cook to internal temperature rather than relying only on time.

What wood is best for smoking salmon?
Cherry and maple are both good choices. Cherry adds a mild, slightly sweet smoke, while maple pairs especially well with the bourbon and brown sugar glaze.

When should you glaze smoked salmon?
Brush the glaze onto the salmon during the final 20 minutes of cooking, adding another layer about every 10 minutes. This lets the glaze set without burning the sugars.

What internal temperature should smoked salmon reach?
For this specific recipe, the salmon is finished at about 125°F internal for a softer texture. If you prefer more-done salmon—or are cooking for someone in a higher-risk group—cook it further. USDA guidance for fin fish is 145°F.