Hot Smoked Maple Salmon Recipe On The Yoder Ys640S

By Glen & Friends Cooking · 360 min

Ingredients

Instructions

1. Remove the pin bones and fins from the salmon.
2. Mix the salt and brown sugar to make the cure.
3. Put the fish in a non-reactive container (plastic, glass or ceramic) and cover it with the cure.
4. Refrigerate for 12 to 24 hours.
5. Rinse off the salt and sugar.
6. Place the fish on a rack to dry: 3 to 4 hours at room temperature, or overnight in the fridge.
7. Preheat the smoker to about 140°F (60°C) and use a lightly flavoured wood.
8. Rub oil on the skin side of the fish and place it skin side down in the smoker.
9. Smoke undisturbed for 1 hour, then brush with maple syrup.
10. Smoke until the fish reaches an internal temperature of 130 to 140°F (54 to 60°C).

Summarized from Glen & Friends Cooking's video. Watch it for the details.

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