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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.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours, 30 minutes
- 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.
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