- 2 salmon filets (3 pounds total)
- 1/3 cup bourbon (Buffalo Trace or Old Rip Van Winkle)
- 1/3 cup salt
- ¼ cup sugar
- ½ tsp ground cinnamon
Place one of the filets skin side down. Sprinkle the bourbon over the flesh of the fish. Sprinkle the salt, sugar and cinnamon over the flesh. Place the second filet on top of the first, flesh touching flesh. Wrap tightly in plastic wrap. Place a weight on top of the fish.
Every 12 hours, unwrap the fish and baste with the released juices, re-wrap and place the weight back on after every basting.
After the third day the salmon is ready for slicing.