Maple Glazed Smoked Salmon Recipes

MAPLE SALMON

Steps:

• In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
• Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
• Preheat oven to 400 degrees F (200 degrees C).
• Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

MAPLE-GLAZED GRILLED SALMON

Steps:

• In a small bowl, combine the first eight ingredients. Pour 1/2 cup into a large resealable plastic bag; add the salmon. Seal bag and turn to coat; refrigerate for up to 2 hours. Cover and refrigerate remaining marinade. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, skin side down, over medium-hot heat for 2-4 minutes., Transfer to a double thickness of heavy-duty foil (about 17 in. x 21 in.). Spoon some of the reserved marinade over salmon. Fold foil around fillet and seal tightly. Grill 5-6 minutes longer or until fish flakes easily with a fork. Open slowly to allow steam to escape. Brush with remaining marinade.

MAPLE-GLAZED SALMON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix maple syrup, soy sauce, garlic, dill, garlic salt, and pepper together in a small bowl.
• Place salmon in a shallow baking dish and coat with the maple syrup mixture. Cover dish and marinate salmon in the refrigerator, turning once, about 30 minutes.
• Bake salmon, uncovered, in the preheated oven until fish flakes easily with a fork, about 25 minutes.

MAPLE GLAZED SMOKED SALMON

Steps:

• Mix 3 cups of packed brown sugar and 1 cup of kosher salt to 1 gallon of water. Heat on stovetop until everything has dissolved, and refrigerate until cold.
• Put salmon fillet(s) into a plastic container, and pour enough brine over the fillets to completely submerge them in the brine.
• Put the brine-covered salmon fillets in the refrigerator for 12-16 hours.
• After the salmon has brined for 12-16 hours, remove from brine and rinse with cold water.
• After rinsing, put the fillets on a wire rack and pat dry with paper towels.
• Once dry, leave the fillets on the wire rack and put them in the refrigerator to allow the pellicle to form, or leave them on the counter with a fan blowing on them to allow the pellicle to form. You will know when the pellicle has formed because it will look like a sticky almost plastic-like coating on the outside of the fillets. This is what the smoke will adhere to during the smoking process.
• After the pellicle has formed, season the fillets with a savory all-purpose rub of your choice.
• Set smoker to 170º F, and once up to temp put the salmon fillets on the smoker, and let smoke for 1 hour.
• After 1 hour, begin basting your salmon fillets with maple syrup. Do this every 20-30 minutes until salmon is finished smoking.
• Continue to smoke the salmon at 170-200º F until the salmon reaches an internal temperature of 140-145º.
• After the salmon has reached 140-145º immediately remove from the smoker, and rest for 10-15 minutes.
• After the salmon has cooled for 10-15 minutes, enjoy immediately or refrigerate overnight and eat cold! Enjoy!

MAPLE-GLAZED SALMON

Steps:

• In a small bowl whisk together the syrup through cornstarch solution until smooth.
• Place the fillets skin-side-down in a shallow baking pan.
• Pour the syrup mixture over the salmon.
• Bake about 15-18 minutes at 450°F until the fish flakes easily; baste with glaze halfway through cooking.
• Sprinkle with scallion and almonds before serving.