Ingredients
4 salmon fillets (wild-caught preferred)
¼ cup pure maple syrup
2 tablespoons soy sauce
Salt and black pepper to taste
Lemon wedges and fresh dill for garnish
Optional: Cedar planks (for extra smoky flavor)
6 Steps to Brunch Perfection Smoked Salmon :
Cedar Plank Preparation (if using): Soak cedar planks in water for at least 1 hour. This helps prevent the plank from catching fire on the grill and infuses a subtle, aromatic smoky flavor into the salmon.
After soaking, drain the planks and pat them dry before placing them on the grill.
Maple Glaze Preparation:
In a small bowl, whisk together ¼ cup maple syrup, 2 tablespoons soy sauce, and 1 teaspoon minced garlic.
Season the glaze with salt and pepper to taste. This sweet and savory glaze will give the salmon a beautiful glaze and add flavor depth.
Preheat Smoker:
Preheat your smoker (or pellet grill, like a Traeger) to 225°F (107°C).
You can use wood chips or pellets like apple or cherry for a milder, fruitier flavor or hickory for a stronger smoky taste.
Prepare the Salmon:
Lay the salmon fillets skin-side down on the soaked cedar planks (or directly on the smoker grates if not using planks).
Generously brush the maple glaze over the surface of the salmon fillets. This will create a rich, caramelized finish during the smoking process.
Smoking the Salmon:
Close the smoker lid and smoke the salmon at 225°F for 1 to 1.5 hours (depending on the thickness of the fillets) until the internal temperature reaches 140°F (60°C). Use a meat thermometer to ensure perfect doneness.
Optionally, brush on more of the maple glaze during the last 30 minutes of smoking for a sweeter, more robust flavor.
Serving the Salmon:
Once the salmon reaches the correct internal temperature, remove it from the smoker.
Let it rest for a few minutes before serving to allow the juices to redistribute.
Garnish with lemon wedges and fresh dill. Serve alongside crackers, or use in dishes like salmon dip, salads, or as a main course with side dishes like roasted vegetables.
Additional tips
- Use a meat thermometer to achieve an internal temperature of 140°F for perfectly cooked salmon.
- Allow the cedar plank to soak for at least an hour to prevent burning and ensure that the fish absorbs the aromatic flavors of the wood.
Frequently Asked Questions (FAQ)
-
What type of salmon is best for smoking?
Wild-caught salmon, such as sockeye, King, or Coho salmon, are the best choices for smoking due to their rich flavor and higher oil content. While any salmon will work in smoked salmon recipes, wild-caught varieties tend to hold up better during the smoking process and deliver a superior taste.
-
How long should I smoke salmon?
For most smoked salmon recipes, the salmon should be smoked at 225°F for 1 to 1.5 hours, or until the internal temperature reaches 140°F. The exact time will depend on the thickness of your fillet. Using a meat thermometer is the best way to ensure perfectly cooked salmon.
-
What’s the difference between hot smoked and cold smoked salmon?
Hot smoking cooks the salmon at temperatures above 120°F, resulting in flaky, fully cooked fish. Cold smoking, typically done at 90°F or lower, imparts a smoky flavor without cooking the salmon, leaving it with a smooth, buttery texture like lox.
-
What kind of wood chips should I use for smoking salmon?
Popular choices for smoked salmon recipes include apple, cherry, or hickory wood chips. Apple and cherry are mild and add a slightly sweet flavor, while hickory provides a stronger, more intense smoke that complements the richness of the salmon.
-
Why do I need to use a cedar plank?
Using a cedar plank adds a subtle, aromatic flavor to smoked salmon recipes. The plank also helps keep the fish moist and prevents it from sticking to the grill. Be sure to soak the plank in water for at least an hour before use to prevent it from catching fire.
-
How do I prevent my smoked salmon from drying out?
The key to moist smoked salmon is to smoke it low and slow at around 225°F and to monitor the internal temperature closely. Removing the salmon from the smoker once it reaches 140°F ensures that it stays moist and flaky. Additionally, using a glaze (like maple or honey) helps lock in moisture.
-
How do I store smoked salmon?
Smoked salmon can be stored in an airtight container in the refrigerator for up to 10 days. You can also freeze it for up to a month, though the texture may change slightly after freezing.
-
Can I use frozen salmon for smoked salmon recipes?
Yes, you can use frozen salmon. Just make sure it is completely thawed and patted dry before smoking. Thawed salmon works just as well as fresh in smoked salmon recipes, especially when using strong flavors like maple or hickory.
-
Is smoked salmon healthy?
Yes, smoked salmon is rich in omega-3 fatty acids, vitamin D, and protein, making it a heart-healthy option. However, some smoked salmon recipes can be high in sodium due to the brining process, so it’s good to consume it in moderation.
2 thoughts on “Smoked Salmon with Maple Glaze”