Maple Brown Sugar Smoked Salmon
Tender, smoky salmon with just enough maple to round it out. The brine is what makes this one work. It mellows the fishy flavor and keeps the salmon juicy instead of drying out in the smoker. This takes about a day from start to finish, but almost none of that is hands on. The macros below are an estimate, because they move around a lot depending on the size and type of salmon you use.
330
Calories
28g
Protein
10g
Carbs
19g
Fat
0g
Fiber
Macros are approximate, per serving. Always double-check against your own tracker.
Ingredients
- 4 cups cold water
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 1 to 1 1/2 lb skin-on salmon fillet
- Black pepper
- Garlic powder
- 2 to 3 tbsp pure maple syrup
Directions
- In a large bowl or container, stir the cold water, kosher salt and brown sugar together until everything is fully dissolved.
- Add the salmon, cover, and refrigerate for 4 to 6 hours.
- Remove the salmon from the brine, rinse it briefly, and pat it completely dry.
- Place it skin-side down on a wire rack set over a baking sheet and refrigerate uncovered for 8 to 12 hours. This step is what forms the tacky surface that holds onto the smoke, so do not skip it.
- Preheat your smoker to 180 to 200F. Season the salmon lightly with black pepper and garlic powder.
- Smoke the salmon until it is nearly cooked through.
- Brush it with the maple syrup toward the end and keep smoking until it reaches 145F internally.
- Let it rest for 5 minutes before serving.
Tip: Apple, cherry, maple or alder wood all work well here. Skip anything heavy like mesquite, it will bury the maple.
Want the next one?
I'll send you new high-protein recipes as they go up. No spam, unsubscribe any time.