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Smoking Salmon

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After a great season of fishing and with winter around the corner, it’s a perfect time to smoke some of this summer’s catches. Smoking salmon is something that everyone can put their own personal spin on. Here is a recipe we suggest trying!   Maple Cured Smoked Salmon Retrieved from: Smoked-Steelhead Ingredients: 1 Large Salmon Filet   Brine: 4 cups – water ½ cup – salt ½ cup – maple syrup ¼ cup – amber or dark rum ¼ cup – lemon juice 10  whole cloves of garlic 10  whole allspice berries 1-bay leaf   Preparation: In a medium sized bowl combine all the brine ingredients. Place salmon fillet in a non-metallic dish and cover with the brine. Make certain the fish is completely submersed in brine. Cover and refrigerate for at least two hours. Remove salmon from brine and pat dry with paper toweling. Place salmon, skin side down, on smoker rack and allow to air dry for about an hour.   Smoking Method: Preheat the smoker to between 65°C and 95°C (150°F and 200°F). Using Maple flavor bisquettes smoke/ cook the salmon for approximately 1-1/2 hours   See more at: