Maple-glazed Smoked Salmon

How to Make Maple-glazed Smoked Salmon

1. 1

   Step 1: Make the maple brine and brine the salmon

   In a container large enough for the fillet, stir together cold water, kosher salt, brown sugar, and 1/2 cup maple syrup until mostly dissolved. Add the lemon zest, a squeeze of lemon juice and a crack of black pepper, then submerge the salmon skin-side down. Refrigerate and brine for 30 to 45 minutes to season and firm the flesh, then remove and rinse briefly under cold water.

   For this step

   • 2 lbSkin-on salmon fillet
   • 4 cupsCold water
   • 1/4 cupKosher salt
   • 1/4 cupPacked brown sugar
   • 1/2 cupPure maple syrup
   • 1 tspFreshly ground black pepper
   • 1 eachLemon (zest and juice)
   
2. 2

   Step 2: Dry the fish and prepare the smoker

   Pat the salmon very dry with paper towels, then place on a rack skin-side down to air-dry for 20–30 minutes; this helps form a pellicle for better smoke adherence. While it dries, soak wood chips in water for at least 30 minutes and preheat your smoker or grill to a steady 225°F (about 107°C).

   For this step

   • 2 cupsApple or alder wood chips (soaked 30 min)
   
3. 3

   Step 3: Whisk the maple-Dijon glaze

   Combine 1/2 cup maple syrup (reserved from the ingredients), the Dijon mustard, a tablespoon of lemon juice, and a pinch of black pepper in a small bowl. Whisk until smooth and set aside; this glaze will be brushed on during the last portion of smoking to build a glossy finish.

   For this step

   • 2 tbspDijon mustard (for glaze)
   
4. 4

   Step 4: Smoke the salmon and apply glaze

   Place the salmon skin-side down on the smoker rack and add the soaked wood chips to generate smoke. Smoke at 225°F (107°C) until the salmon reaches an internal temperature of 120–125°F (49–52°C), roughly 45–60 minutes depending on thickness; in the final 10–15 minutes, brush the glaze on in two or three thin coats and allow it to set between coats for a sticky, caramelized surface.
   
5. 5

   Step 5: Rest and serve

   Remove the salmon from the smoker and let it rest 5–10 minutes to finish gently cooking and redistribute juices. Serve warm or at room temperature with lemon wedges and a light sprinkle of additional black pepper or chopped herbs if desired.
   

1. In a container large enough for the fillet, stir together cold water, kosher salt, brown sugar, and 1/2 cup maple syrup until mostly dissolved. Add the lemon zest, a squeeze of lemon juice and a crack of black pepper, then submerge the salmon skin-side down. Refrigerate and brine for 30 to 45 minutes to season and firm the flesh, then remove and rinse briefly under cold water.
2. Pat the salmon very dry with paper towels, then place on a rack skin-side down to air-dry for 20–30 minutes; this helps form a pellicle for better smoke adherence. While it dries, soak wood chips in water for at least 30 minutes and preheat your smoker or grill to a steady 225°F (about 107°C).
3. Combine 1/2 cup maple syrup (reserved from the ingredients), the Dijon mustard, a tablespoon of lemon juice, and a pinch of black pepper in a small bowl. Whisk until smooth and set aside; this glaze will be brushed on during the last portion of smoking to build a glossy finish.
4. Place the salmon skin-side down on the smoker rack and add the soaked wood chips to generate smoke. Smoke at 225°F (107°C) until the salmon reaches an internal temperature of 120–125°F (49–52°C), roughly 45–60 minutes depending on thickness; in the final 10–15 minutes, brush the glaze on in two or three thin coats and allow it to set between coats for a sticky, caramelized surface.
5. Remove the salmon from the smoker and let it rest 5–10 minutes to finish gently cooking and redistribute juices. Serve warm or at room temperature with lemon wedges and a light sprinkle of additional black pepper or chopped herbs if desired.