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

Chef's Tip

This salmon is great by itself or with things like bagels, cream cheese, capers, lemon, and red onion


  1. The day before you plan to smoke. Prepare a brine by dissolving the salt and sugar in no more than 2 quarts of water.
  2. Slice the salmon to 1 inch thick pieces.
  3. Place the salmon in a nonmetallic container and cover in brine, making sure the fish is fully submerged, refrigerate for 4-6 hours.
  4. Remove the fish from the brine and briefly rinse under cold running water.
  5. 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.
  6. The next day, preheat an electric smoker to 200˚ F.
  7. Brush the salmon liberally with Maple Syrup.
  8. Smoke for 3 – 4 hours, brushing with more maple syrup every 30 minutes.
  9. Allow the salmon to smoke for at least 15 minutes after the last addition of syrup. The salmon should be very shiny and sticky.
  10. 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.

Used in this recipe:

Maple Smoking Chips

Maple Smoking Chips