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Maple Cured Smoked Salmon

Maple Cured Smoked Salmon

Salmon cured with salt, brown sugar, and maple syrup, then smoked over fruit wood until flaky.
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Prep Time 12 hours
Cook Time 2 hours
Total Time 14 hours
Course Main Course
Cuisine American
Servings 4 servings
Calories 452 kcal

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.

Notes

Substitutions: Use honey for the maple syrup.
Tips: Rinse the cure well and keep the fish cold.
Storage: Refrigerate for up to 4 days.
Nutrition is calculated per serving.
Keyword Brown Sugar, Kosher Salt, Maple Cured Smoked Salmon, Maple Syrup, Salmon