Smoked salmon is delicious on it’s own, but the maple syrup glaze creates a perfect crust on the salmon sealing in all that flavor.
Total Time: 3 hours active time
- Maple Smoking Chips
- 1 side of Salmon, bones removed
- ½ cup Kosher Salt
- ½ cup Brown Sugar
- Good quality Maple Syrup
This salmon is great by itself or with things like bagels, cream cheese, capers, lemon, and red onion
- The day before you plan to smoke. Prepare a brine by dissolving the salt and sugar in no more than 2 quarts of water.
- Slice the salmon to 1 inch thick pieces.
- Place the salmon in a nonmetallic container and cover in brine, making sure the fish is fully submerged, refrigerate for 4-6 hours.
- Remove the fish from the brine and briefly rinse under cold running water.
- Pat dry and place the salmon on a rack, skin side down making sure all sides of the salmon pieces are exposed to air. Refrigerate uncovered for 8 – 10 hours.
- The next day, preheat an electric smoker to 200˚ F.
- Brush the salmon liberally with Maple Syrup.
- Smoke for 3 – 4 hours, brushing with more maple syrup every 30 minutes.
- Allow the salmon to smoke for at least 15 minutes after the last addition of syrup. The salmon should be very shiny and sticky.
- Let the salmon rest at room temperature for 30 minutes before refrigerating for several hours allowing the syrup to set.
*Keep a spray bottle of water handy in case of flare-ups.