Maple Cured and Smoked Salmon
Posted by Shannon Dorsey
Brown Sugar, Onion Powder, Black Pepper, Kosher Salt, Liquid Smoke, Maple Syrup, Salmon Fillet, Paprika, Garlic Powder
Get the Perfect Smoked Ribs with this Stainless Steel Rib Rack
Maple Cured and Smoked Salmon Recipe
This maple-cured and smoked salmon is an excellent addition to any brunch menu or as a snack at any time of day. The maple syrup and brown sugar in the cure impart a sweet flavor to the salmon that complements the smokiness of the liquid smoke.
Ingredients
- 1/4 cup brown sugar
- 1 teaspoon onion powder
- 1 tbsp black pepper
- 1/4 cup kosher salt
- 1 teaspoon liquid smoke
- 1/4 cup maple syrup
- 1 pound salmon fillet (skin on)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
Time Needed
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours, 30 minutes
Instructions
- In a mixing bowl, combine the kosher salt, maple syrup, brown sugar, black pepper, garlic powder, onion powder, and paprika.
- Place the salmon fillet on a large piece of plastic wrap, skin side down.
- Make sure the cure mixture is evenly distributed on the salmon fillet.
- Wrap the salmon in plastic wrap and place it in a baking dish.
- Refrigerate the salmon for 12-24 hours, flipping halfway through.
- Remove the salmon from the plastic wrap and rinse it with cold water to remove the cure mixture.
- Using paper towels, pat the salmon dry.
- Allow the salmon to air dry for 1-2 hours on a wire rack.
- Preheat the smoker to 200°F.
- Pour the liquid smoke into the smoker's water pan.
- Place the salmon, skin side down, on the smoker rack.
- Smoke the salmon for 2-3 hours, or until the internal temperature reaches 145°F.
- Allow the salmon to cool to room temperature after removing it from the smoker.
- Serve the salmon thinly sliced.
Smoked Accessories
Pellet Smoker Tube For Any Grill Or Smoker
The Smoker Bible and Grill Cookbook
122 Piece Grilling Accessory Set
Smoked Recipes
