Ingredients
- 1 lb skin-on salmon fillet 454 g; pin bones removed
- 1/2 cup packed light brown sugar 100 g
- 18 g kosher salt weigh it; crystal sizes vary
- 1/4 cup pure maple syrup 60 ml
- 1/4 teaspoon ground black pepper
Equipment
- Smoker set for indirect cooking
- Oven-safe wire rack and rimmed sheet pan
- Medium bowl
- Knife, cutting board and fish-bone tweezers
- Measuring cups and spoons
- Silicone basting brush
- Instant-read thermometer
Instructions
- Check the chilled salmon for pin bones and remove them with clean tweezers. Cut into roughly 1-inch cubes, leaving the skin attached. Wash hands and clean the knife and board after handling raw fish.
- Mix brown sugar and weighed kosher salt in a bowl. Add the salmon and gently coat. Cover and refrigerate at 40°F (4°C) or below for 2 hours. Do not cure on the counter.
- Gently rinse off the cure in a bowl of cold water, avoiding splashes; discard the water and clean the sink and bowl. Pat the fish dry. Arrange skin-side down on an oven-safe rack over a rimmed tray and refrigerate uncovered for 2 hours, away from ready-to-eat foods, until the surface is slightly tacky.
- Heat the smoker to 250°F (121°C) for indirect cooking, using alder or a mild fruitwood according to the smoker instructions. Mix maple syrup with black pepper. Set the salmon rack in the smoker with space between pieces, keeping it away from direct flame.
- Smoke for about 45 minutes, brushing thinly with the maple mixture after 15 and 30 minutes. Begin checking the thickest pieces at 30 minutes. Continue until their centers reach at least 145°F (63°C); actual time varies with thickness and smoker conditions. Remove finished pieces as needed. Discard any glaze contacted by the basting brush.
- Rest briefly, then serve warm, or transfer to shallow containers and refrigerate promptly. Divide into eight appetizer portions. Do not leave out longer than 2 hours, or 1 hour above 90°F (32°C).
Nutrition
Serving: 1of 8 appetizer portionsCalories: 157kcalCarbohydrates: 9.6gProtein: 11.5gFat: 7.6gSaturated Fat: 1.7gSodium: 210mgSugar: 9.1g
Video
Notes
Storage: This hot-smoked salmon is perishable, not shelf-stable jerky. Refrigerate at 40°F (4°C) or below and use within 3–4 days, or freeze for up to 2 months for best quality. Thaw in the refrigerator. If reheating, reach 165°F (74°C). Do not vacuum-pack for room-temperature storage.
Timing: Five hours includes 15 minutes of active preparation, 4 hours refrigerated curing/drying and about 45 minutes smoking. Temperature, not the timer, determines doneness.
Nutrition estimate: Per eighth using 454 g farmed Atlantic salmon, 60 ml maple syrup and approximately 25% of the sugar and 20% of the salt retained from the discarded cure. Uptake is not measured; sugar and sodium can vary substantially. Includes all glaze as a conservative allowance, excludes sides.
Cost estimate: About US$14 per batch: US$12 for 1 lb salmon, US$0.35 brown sugar, US$1.50 maple syrup and US$0.15 salt/pepper. Planning allowances for prorated US grocery quantities, not a live local quote; excludes fuel, tax and sides.
Video: Christie Vanover of Girls Can Grill demonstrates the same short-cure, hot-smoke and maple-glaze approach. Her glaze uses hot sauce; this version uses black pepper and specifies a minimum 145°F center temperature.
