Maple-smoked salmon fillets
6 - 8 alder or apple wood chunks
1 pound fresh or frozen salmon fillet (with skin), about 1-inch thick
1/2 cup pure maple syrup
2 tablespoons water
1 tablespoon coarsely cracked mixed peppercorns
1/4 teaspoon salt
2 tablespoons pure maple syrup
1. Thaw salmon, if frozen. Rinse salmon and pat dry with paper towels. At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using.
2. Place salmon in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine the 1/2 cup maple syrup, the water, peppercorns, and salt. Pour marinade over salmon; seal bag. Marinate in refrigerator for 1 hour, turning bag occasionally. Drain salmon, discarding marinade.
3. In a smoker arrange preheated coals, drained wood chunks, and water pan according to the manufacturer's directions. Pour water into pan. Place salmon, skin sides down, on grill rack over water pan. Cover and smoke for 45 to 60 minutes or until fish begins to flake when tested with a fork. Brush salmon with the 2 tablespoons maple syrup. Cover and smoke 5 minutes more. Makes 4 servings.
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