Hot Smoked Salmon with Maple Glaze

Name: Lachs Heißgeräuchert mit Ahornsirup-Glasur
Total time: 10 h
Ingredients: 50 g Meersalz; 30 g Brauner Zucker; 40 ml Ahornsirup; 5 g Schwarzer Pfeffer, grob gemahlen; 3 g Knoblauchpulver; 500 ml Wasser (für die Lake)

GlazeFishHot SmokingMedium10-14 hrs62-65 °C80-100 °CAlder + Cherry

A classic hot smoked salmon with a sweet maple syrup glaze that caramelizes during smoking. The combination of brine and maple syrup results in a juicy, aromatic product. Ideal for skin-on salmon fillets.

Ingredients(for 1 kg)

Sea Salt50 g

Brown Sugar30 g

Maple Syrup40 ml

Black Pepper, coarsely ground5 g

Garlic Powder3 g

Water (for brine)500 ml

Instructions

Brining

8-12 hours

Dissolve salt, sugar and water. Submerge salmon completely in brine, cover and refrigerate for 8-12 hours.

Drying (Pellicle)

1-2 hours

Remove salmon from brine, rinse cold and place on a rack at room temperature or with a fan until the surface is tacky and glossy.

Smoking

2-3 hours

Preheat smoker to 80-100 °C. Place salmon skin-side down and smoke with alder and cherry wood until internal temperature reaches 62-65 °C.

Glazing

30 minutes

In the last 30 minutes, brush maple syrup evenly over the salmon surface and allow to caramelize.

Pro Tip

Apply the maple syrup only in the last 30 minutes – this prevents burning and creates a beautiful glossy crust.

Save this recipe to your smoking journal?

With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.

Try for free