Ingredients
2 to 3 pounds Salmon
4 cups Water for brine
1 cup Brown sugar for brine
1/3 cup Kosher salt for brine
1/4 cup Brown sugar for rub
1 teaspoon Kosher salt for rub
1 teaspoon Paprika for rub
1/4 teaspoon Black pepper for rub
3/4 cup Maple syrup for basting
Instructions
1-Prepare the brine: by mixing 4 cups water, 1 cup brown sugar, and 1/3 cup kosher salt in a large shallow dish or a 2-gallon ziplock bag.
2-Submerge: 2 to 3 pounds of salmon in the brine, cover or seal, and refrigerate for 4 to 8 hours.
3-Remove the salmon from the brine, rinse it, and pat dry.
4-Place the salmon skin side down on a wire rack over a baking sheet and dry in a cool, breezy spot for 2 hours or in the refrigerator for 8 to 12 hours until a pellicle forms.
5-Preheat the smoker to 180°F, adding a water tray to maintain moisture.
6-Mix the rub ingredients 1/4 cup brown sugar, 1 teaspoon kosher salt, 1 teaspoon paprika, and 1/4 teaspoon black pepper and sprinkle evenly over the salmon.
7-Smoke the salmon skin side down for 3 to 5 hours until the internal temperature reaches 135°F to 140°F. Baste the salmon with 3/4 cup maple syrup every hour during smoking.
8-Once smoked, serve immediately or store in an airtight container in the refrigerator for 8 to 10 days.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🐠 Use large, skin-on pieces of wild-caught salmon like sockeye, coho, steelhead, or Atlantic for best results.
🌿 Drying to form a pellicle helps smoke flavor adhere and improves texture.
🌳 Choose mild woods like apple, cherry, peach, maple, oak, or alder for smoking to enhance flavor without overpowering.
- Prep Time: 4 to 8 hours
- Drying time: 2 to 12 hours
- Cook Time: 3 to 5 hours
- Category: Main Course
- Method: Brining, Smoking
- Cuisine: American
- Diet: Pescatarian
Nutrition
- Serving Size: Approximately 4 ounces