(c) A Marcy Goldman, BetterBaking.Com Original Recipe

Maple Smoked Salmon

Delicious and worth the time.

Delicious. Worth the trouble.Before you get too excited and think this is the translucent, sinewy, lox-style salmon, you should know this is "smoked" fish - a meaty, smoky, succulent, magenta wonder that is unlike lox but is not regular baked fish either. It's more like the Jewish style carp and whitefish (which, by the way, would probably work very well with this recipe). Before you click off in disappointment, be advised that this is an outstanding delicacy. It makes a wonderful appetizer. You can use hickory or maple chips for this recipe.

2 1/2 pounds salmon fillets
1 tablespoon white sugar
1 tablespoon brown sugar
4 to 5 teaspoons coarse kosher or pickling salt
1/4 teaspoon coarse ground pepper
1/3 cup pure maple syrup, approximately

Smoker preparation
1-2 cups maple chips (hickory is good as well) soaked in water an hour before using

Rinse fish and dry well. Mix white sugar, brown sugar, salt and pepper together. Pat half of this mixture over top surface of each fillet. Wrap each fillet snugly in parchment paper, then tightly wrap in foil to make neat packets. Place in a shallow dish. Weigh down packets (a can on top of a plate) and refrigerate for 24 hours.

Preheat smoker according to manufacturer's directions, leaving centre of coal grate a little more shallow than sides (you want more heat going up and around fish rather than directly beneath it). Fill water tray.

When briquettes/coals are ash grey, throw on about 1 cup of wet chips. Place water tray on top. Place fish, skin side down on grill, drizzle on maple syrup (a couple of tablespoons per fillet). Allow to smoke, about l hour, keeping coals quite hot but not red hot. Re-apply maple syrup, every 30 minutes.

After an hour, replace coals if necessary, and add more chips (usually heat is fine, but you may have to add more chips, another 1/2-1 cup). Smoke until fish is deep in color, and flakes apart easily. It will have shrunk quite a bit. Refrigerate fish until well chilled before serving. Slice thinly.

© This is a Marcy Goldman/BetterBaking.com original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ BetterBaking.com recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.