Maple Glazed Smoked Salmon

This Maple Glazed Smoked Salmon recipe is absolutely worth the brining time and extra steps to ensure the most amazing flavor.  Try this smoked salmon smoker recipe, it’s great hot or cold.

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Maple Glazed Smoked Salmon
Course Entree
Course Entree
Prep Instructions
  1. Mix 3 cups of packed brown sugar and 1 cup of kosher salt to 1 gallon of water. Heat on stovetop until everything has dissolved, and refrigerate until cold.
  2. Put salmon fillet(s) into a plastic container, and pour enough brine over the fillets to completely submerge them in the brine.
  3. Put the brine-covered salmon fillets in the refrigerator for 12-16 hours.
  4. After the salmon has brined for 12-16 hours, remove from brine and rinse with cold water.
  5. After rinsing, put the fillets on a wire rack and pat dry with paper towels.
  6. Once dry, leave the fillets on the wire rack and put them in the refrigerator to allow the pellicle to form, or leave them on the counter with a fan blowing on them to allow the pellicle to form. You will know when the pellicle has formed because it will look like a sticky almost plastic-like coating on the outside of the fillets. This is what the smoke will adhere to during the smoking process.
  7. After the pellicle has formed, season the fillets with a savory all-purpose rub of your choice.
Cooking Instructions
  1. Set smoker to 170º F, and once up to temp put the salmon fillets on the smoker, and let smoke for 1 hour.
  2. After 1 hour, begin basting your salmon fillets with maple syrup. Do this every 20-30 minutes until salmon is finished smoking.
  3. Continue to smoke the salmon at 170-200º F until the salmon reaches an internal temperature of 140-145º.
  4. After the salmon has reached 140-145º immediately remove from the smoker, and rest for 10-15 minutes.
  5. After the salmon has cooled for 10-15 minutes, enjoy immediately or refrigerate overnight and eat cold! Enjoy!
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