This recipe takes very little effort but does take time. If you are patient, the results are well worth the wait. You can use any quantity of salmon so long as you have enough maple syrup to brush on.
Serves – varies
Total Time with Brine – 24 hours
Tip – Gradually increasing the smoker temp will help the sugars caramelize which makes for great color and maple coating. You will need a half cup of sugar and salt per gallon of brine water.
- Maple Smoking Chips
- Salmon Filets, pin boned
- Brown Sugar
- Kosher Salt
- Maple Syrup
- The day before you plan to smoke the salmon make a brine. Dissolve the brown sugar and salt in a little warm water. Add the salmon in a non-metallic container, add in the brine solution and enough cold water to cover the fish. A plate can be used to keep the fish submerged. Brine for at least 5 hours.
- Drain and rinse the fish. Place on wire racks and refrigerate overnight. The surface of the fish will become slightly tacky.
- The next day, preheat a smoker to 125°F (I used an electric smoker) and add in some maple chips.
- After one hour brush the salmon liberally with maple syrup and turn up the temp 10 degrees. Do this every hour for a total of 6 hours. For the final hour your smoker should be set at 185°F.
- Give it a final brush of syrup and allow to cool before storing. This recipe is best served cold or at room temp.