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The Best Homemade Smoked Salmon

Smoked with a hint of maple, this smoked salmon recipe will be everyone's favorite for years to come.  The freshness of the salmon combined with the sweet and salty brine and the smoking brings for all the natural flavor associated with smoked salmon  

Course Main Course
Cuisine American
Keyword BBQ, Maple, Smoked Salmon, Smoker
Prep Time 15 minutes
Cook Time 1 hour
Pickling and resting 10 hours
Total Time 1 hour 15 minutes
Servings 6 Persons

Ingredients

  • 1 fillet of fresh Salmon 675g

Brine

  • 1 1/2 cup Maple Sugar 315g
  • 1/4 cup Sea Salt 50g
  • 1/2 cup Maple Syrup 125ml
  • 1 liter Water

Basting

  • 1/4 cup Maple Syrup 62.5ml

Instructions

  1. Rinse the salmon under running water.  Gently pat salmon to dry it out.

    Cut the salmon into strips.

    Strips of salmon

Sweet and Salty Pickling

  1. Mix Maple Sugar, Sea Salt, first part of Maple Syrup and water.

    Add the salmon strips to the brine and refrigerate for 8 hours.

    Salmon in Sweet and Salty brine

The Shower and Cold Spa

  1. Rinse the salmon strip in running water.  Gently pat the salmon to dry it out.

    Place the salmon strips onto an oiled grille over a pan.  Place the pan in the refrigerator and let the salmon dry out for 2 hours.

    Drying the Salmon Strips

Let the Smoking Begin

  1. Prepare your smoker as instructed by the OEM.

    Preheat your smoker to 80°C to 94°C (175°F to 200°F).

    Add wood chips or mini wood chips as instructed by the OEM.  A light blue smoke is what we are looking for.

  2. Transfer the salmon strips to the Smoker's grille and let is smoke for 60 min or until the salmon has a dark pink color.

    After 15 min of smoking, baste the salmon with the second part of maple syrup.  Baste 4 or 5 extra time.

The Finishing touches

  1. Carefully Remove the salmon strips from the smoker and baste with Maple Syrup one final time.

    Let the salmon cool down to room temperature before serving.