Pineapple and Bourbon Marinated Salmon


Pineapple and Bourbon Smoked Salmon

Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Servings 6


  • 1/2 cup pineapple juice
  • 4 tbsp soy sauce
  • 4 tbsp brown sugar
  • 1 -2 healthy splash Kentucky Bourbon (we used Wild Turkey)
  • 1/2 tsp Aussie Black Pepper Kibble
  • 1/4 tsp Lanes Garlic2 Rub
  • 2 tbsp vegetable oil
  • 4 x 200g Salmon fillets (Skin on, scaled and pin boned)
  • 1 tbsp chopped chives


  • Combine the pineapple juice, soy sauce, brown sugar, bourbon, the black pepper and garlic rub into a shallow dish and stir to combine all ingredients.
  • Place the fish in the dish and allow to marinade for up to 4 hours turning occasionally to allow the marinade to coat all sides.
  • Set the Big Green Egg for indirect heat to 160c/320f.
  • Place some vegetable oil into your cast-iron skillet (or cast-iron flat plate) and let it warm in the Big Green Egg for 5 to 10mins.
  • Place the salmon skin side down on the cast iron skillet/flat plate and cook until the salmon reaches an internal temperature of 60c/140f. Baste with left over marinade during the cooking process.
  • Sprinkle the chopped chives over the salmon to serve.


Serving suggestion - serve with smashed potatoes and green beans or asparagus.