Maple Glazed Smoked Salmon
Salmon soaked in a maple-brown sugar brine, dried to form a pellicle, then smoked and brushed with maple glaze.
Servings 6 servings (estimated)
Ingredients
Salmon
- 2–3 lbs salmon
- Dijon mustard optional; enough for a light coating
- 1 tablespoon Jeff's original rub optional; for seasoning the fish
Maple-Brown Sugar Brine
- 1 quart cold water
- ¼ cup kosher salt
- 1 cup brown sugar
- ¾ cup pure maple syrup
- ¼ cup Jeff's original rub
Maple Glaze
- ¾ cup pure maple syrup
- 2 tablespoons Jeff's original rub
Instructions
Brine and Dry
- Dissolve the salt in the cold water, then mix in the brown sugar, maple syrup and rub.
- Remove the salmon's pin bones and cut the fish in half for easier handling. Cover with brine in a large ziptop bag set in a pan. Refrigerate for 8–10 hours.
- Remove from the brine and pat dry. Place on a rack in the refrigerator for 2–4 hours, until the surface is shiny and slightly tacky.
Smoke and Glaze
- If desired, lightly coat the salmon with Dijon mustard and massage about 1 tablespoon of rub onto the flesh.
- Prepare the smoker with alder, oak or apple wood. Place the salmon on a rack with parchment underneath to prevent sticking.
- Smoke for about 2 hours at 100°F, then 2 hours at 150°F. Raise the heat to 175°F and continue cooking until the thickest part of the salmon reaches 145°F, about 2 more hours.
- Mix the maple syrup and rub for the glaze. Brush over the salmon about once an hour after the first 2 hours.
- Serve hot, or refrigerate and serve cold.
Notes
Allow 8–10 hours for brining and 2–4 hours for drying in the refrigerator before smoking.