Maple cured smoked salmon is a two pound salmon fillet cured in a mix of kosher salt, brown sugar, black pepper, garlic powder, and maple syrup, then smoked at two hundred twenty five degrees F over apple or cherry wood until it flakes and reaches 145 degrees F. Plan on half a day for the cure, about two hours in the smoker, and four servings.
You can cure the fish two ways. A dry cure packs the salt, sugar, and spices straight onto the flesh for twelve hours or more, while a wet brine soaks the fish in a salted sugar water for four to eight hours. Both draw out moisture and season the fish deeply, and the maple adds a gentle sweetness that suits the smoke.
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What Makes Maple Cured Smoked Salmon Special
Two cure methods give you a choice.
Maple adds sweetness without being cloying.
Fruit wood smoke gives a mild, balanced flavor.
Ingredients for Maple Cured Smoked Salmon
- The cure is four ounces of kosher salt, four ounces of brown sugar, one tablespoon of black pepper, one teaspoon of garlic powder, and two tablespoons of maple syrup.
- The fish is two pounds of fresh salmon fillet, with apple or cherry wood chips in the smoker tray.
Kosher salt. It cures and seasons the fish.
Brown sugar. It balances the salt.
Maple syrup. It adds a gentle sweetness and shine.
Garlic and pepper. They add savory depth.
Fruit wood. It gives a mild smoke flavor.
How to Make Maple Cured Smoked Salmon
1. Choose a method. Decide between a wet brine and a dry cure based on your time and taste.
2. Wet brine. For a wet brine, dissolve the salt and sugar in water and soak the fillet for four to eight hours.
3. Dry cure. For a dry cure, coat the fillet with the salt, sugar, spices, and syrup and refrigerate for twelve hours or more.
4. Heat the smoker. Rinse and dry the fish, then heat the smoker to two hundred twenty five degrees F and add apple or cherry wood chips.
5. Smoke. Place the fish on the racks and smoke for one and a half to two and a half hours until it reaches 145 degrees F, depending on thickness.
Rinse the fish well after curing. Leftover salt and sugar on the surface burn on the smoker and make the crust bitter. Pat the fillet dry with paper towels and let it rest uncovered in the refrigerator for an hour so the surface turns tacky and holds the smoke.
Cure in the refrigerator the whole time, below forty degrees F, and use a nonreactive container. A thicker fillet needs the longer end of the range. Always taste a flake of the cooked fish after it rests, since the cure strength depends on your timing, and adjust how long you cure the next time.
How to Serve Maple Cured Smoked Salmon
Serve the salmon on bagels with cream cheese, capers, and red onion, or with salads, rice, or grain bowls. For more dishes, try homemade puffed pita bread, mushroom rice, roasted green beans with garlic, or instant pot cilantro lime rice.
Storing Maple Cured Smoked Salmon
Cool the salmon and refrigerate it within two hours in an airtight container for up to four days. Serve it cold or warm it gently. Freeze portions wrapped tightly for up to two months and thaw them overnight in the refrigerator. Discard the fish if it smells sour or feels slimy.
Pro Tips for Maple Cured Smoked Salmon
Flag the allergens. This dish contains fish, and the spices may be processed with other allergens, so check every label.
Check the temperature. Cook the salmon until it reaches 145 degrees F in the thickest part.
Keep the fish cold. Cure it below forty degrees F.
Soak the wood chips. It makes smoke last longer.
Use a probe. It prevents overcooking.
Skin side down. The skin protects the flesh.
Rest the fish. It flakes cleanly.
Check trusted guidance. Read the FDA safe food handling guidance for safe handling of fish and leftovers.
For more maple flavor, brush the fish with extra maple syrup in the last half hour of smoking. A pinch of cayenne in the cure adds a gentle heat, and a few sprigs of thyme add an herbal note. Each addition uses the same cure time and temperature.
If your smoker runs hotter than two hundred twenty five degrees F, shorten the time and check the temperature after one hour. A fillet that cooks too fast turns dry and may leak white protein on the surface. A gentle, steady heat gives the silkiest result.
FAQ About Maple Cured Smoked Salmon
Should I use a wet or dry cure for maple cured smoked salmon?
Both work. Dry cures give firmer fish.
Can you make maple cured smoked salmon ahead of time?
Yes. It keeps for four days.
Can you freeze maple cured smoked salmon?
Yes, for up to two months.
What temperature is smoked salmon done?
145 degrees F.
Which wood suits salmon?
Apple and cherry are mild choices.
Maple Cured Smoked Salmon
Equipment
- Smoker
- Meat thermometer
- Large dish
Ingredients
Main Ingredients
- 4 oz kosher salt
- 4 oz brown sugar
- 1 tbsp black pepper
- 1 tsp garlic powder
- 2 tbsp maple syrup
- 2 lb fresh salmon fillet
Instructions
Cooking
- Cure. Coat the salmon with the salt, sugar, spices, and syrup.
- Chill. Refrigerate 12 hours or brine 4 to 8 hours.
- Rinse. Rinse, pat dry, and rest in the refrigerator.
- Heat. Heat the smoker to 225 F with apple or cherry chips.
- Smoke. Smoke 1 1/2 to 2 1/2 hours until 145 F inside.
