Maple-Cured Smoked King Salmon Recipe - Steven Raichlen's Project Smoke

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is lower in calories, while honey is more affordable.

king salmon

🥗Healthier: sockeye salmon

💰Cheaper: coho salmon

Sockeye is leaner, and coho is often less expensive.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is cheaper.

fresh dill

🥗Healthier: fresh parsley

💰Cheaper: dried dill

Parsley is a healthier herb option, and dried dill is less expensive.

Clean the salmon fillet by running your finger over it to feel for any pin bones, and use needle nose pliers to pull them out.

Make the cure by mixing two parts granulated maple syrup and one part sea salt, then add freshly ground black pepper and freshly grated lemon zest.

Spread about a third of the cure in the bottom of a hotel pan in the shape of the salmon.

Lay the salmon fillet on top of the cure and spread the remaining cure on top of the fish.

Drizzle pure maple syrup on top of the salmon.

Refrigerate the salmon to cure for about 8 hours.

After 8 hours, rinse off the excess cure in cold water and let it drain.

Lay the salmon on a wire rack and blot it dry with paper towels.

Return the salmon to the refrigerator to air dry for about 2 hours until it develops a tacky surface called a pellicle.

Prepare the smoker by building a bed of charcoal embers in the firebox and using logs or wood chunks as fuel.

Place the cured salmon in the smoker, ensuring it is hung or placed securely.

Smoke the salmon at 350°F for about 40 minutes until it reaches an internal temperature of about 135°F.

Check for doneness using the flake test or an instant-read meat thermometer.

Gently lift the salmon off the smoker onto a sheet pan and let it cool to room temperature before refrigerating until serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens