Hot Smoked Salmon Maple Glaze
Juicy salmon fillets are hot-smoked and refined with a caramelized maple syrup glaze.
Ingredients(for 0.5 kg)
Instructions
Prepare brine
8-12 Std.Dissolve salt, brown sugar and pepper in water and submerge the salmon completely, curing for 8-12 hours in the refrigerator.
Drying
2 Std.Remove salmon from brine, rinse cold, pat dry and air-dry on a wire rack for 2 hours until a sticky pellicle forms.
Prepare smoker
20 Min.Preheat the smoker with alder and maple wood chips to 90-100°C and allow a stable temperature to be reached.
Smoking
1,5-2 Std.Place salmon skin-side down and smoke at 90-100°C until an internal temperature of 55°C is reached, approximately 1.5-2 hours.
Glazing
30 Min.Mix maple syrup and Dijon mustard and apply the glaze twice to the salmon in the last 30 minutes until an internal temperature of 62°C is reached.
Resting
10 Min.Allow the salmon to rest for 10 minutes before slicing so the juices can settle.
Pro Tip
Apply the maple syrup glaze only in the last 30 minutes to prevent the sugar from burning and to achieve a beautiful shiny crust.
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