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
Rinse the salmon under running water. Gently pat salmon to dry it out.
Cut the salmon into strips.
Mix Maple Sugar, Sea Salt, first part of Maple Syrup and water.
Add the salmon strips to the brine and refrigerate for 8 hours.
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.
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.
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.
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.