This Smoked Maple Glazed Salmon recipe is the most delectable, smoky, sweet, melt in your mouth salmon you will ever have. ➖〰➖〰➖〰➖〰➖〰➖
▪️2-3 pound salmon fillet cut into individual portions
▪️4 cups cool water
▪️1 cup maple syrup
▪️1/2 cup brown sugar
▪️1/3 cup kosher salt
zest of 1 orange
◻️Maple Orange glaze
▪️1/2 cup maple syrup
▪️1/4 cup orange juice
1️⃣In a glass baking dish, combine all of the ingredients for the cure and stir until the salt is dissolved. Gently submerge your salmon portions in the curing liquid, cover, and refrigerate for 8-12 hours. If your salmon fillets are thin, 8 hours should be enough. Thicker fillets will take 12 hours.
2️⃣Remove the salmon from the curing liquid and transfer to a cooling rack positioned over a cookie sheet. Place the salmon in the refrigerator for 8 hours, or overnight to develop a pellicle.
3️⃣In a small bowl, combine the maple syrup and orange juice and set aside.
4️⃣Preheat your smoker to 165-170 degrees F. Place the salmon on the grates skin side down and smoke for 3-4 hours, or until the internal temperature of the salmon reaches 145 degrees. Brush your salmon with the maple/orange juice glaze every hour while smoking.
5️⃣Hot smoked salmon can be served warm or cold. Simply flake and eat.
🆓tip: Purchase skin on if possible. I’ve done both (heck, I’m using skinless in these pictures) and it works fine, but skin on is better. It seems to help the salmon hold together during the curing and smoking stages.