The pellicle develops once the salmon is removed from the brine and sits in the fridge overnight on a cooling rack, uncovered. Similar to making home-cured bacon, this salmon needs to form a sticky layer on the outside, called a pellicle, to help the smoke cling to the fish. Gently submerge your salmon into the liquid. Combine all the ingredients for the brine in a glass container.
MAPLE GLAZED SALMON RECIPE HOW TO
Here’s how to smoke salmon in 5 simple steps. Making this recipe requires quite a few steps, and each one is essential to ensure your salmon cooks well. It will also later the concentration of salt in the brine. Important note! Make sure you use kosher salt for this recipe, as table salt typically has iodide in it and that can cause some funky flavors. It is really pretty unbelievably tasty for how simple it is.
MAPLE GLAZED SALMON RECIPE ZIP
This brine is designed to infuse the salmon with a little bit of the sweetness from the maple syrup and some bright yummy zip from the orange. The salt in this brine does this magical thing where it draws out the moisture from the salmon which helps intensify the flavor and season the meat all at the same time. This recipe is for hot smoking, so the curing stage is different than Cold Smoked Salmon which often sits in a dry salt crust cure for 24 hours. Smoked Salmon BrineĪny time you are smoking salmon, you need to brine it first. In my opinion, wild-caught salmon has the best flavor when smoking, but I understand that you have to cook what you like best (and what’s available and in your budget)! My kids always prefer the more mild flavor of Atlantic salmon. Plus, commercially farmed salmon is often artificially colored. Farmed Atlantic salmon works just fine, but more fat can mean more albumin (that white build-up on the outside of the salmon) while you’re cooking. I also recommend purchasing salmon that has less fat running through the muscles.Īim to buy wild-caught Alaskan king or sockeye salmon.
MAPLE GLAZED SALMON RECIPE SKIN
Having the skin on helps the salmon hold together during the curing and smoking stages. I’ve smoked with both skin on and off, but skin-on is better. When purchasing your salmon to smoke, purchase fresh, skin-on salmon if possible. It seems simple, but a lot of flavor comes from the maple orange glaze, so invest in good maple syrup and orange juice for the best results. The glaze is a simple combo of maple syrup and orange juice. It makes for the perfect weekend smoke project, and I guarantee it’ll be hard to find leftovers once you put this out on the table. It requires some extra love and attention, but believe me when I say it is definitely worth the work and wait. Hot smoked salmon is a food experience you’re sure to love. It is one process that is well worth the wait. While this process requires a little bit of time and patience, it is totally worth it! Believe me when I say you’ve never had salmon quite like this before. This Smoked Salmon with Maple Orange Glaze is the most delectable, smoky, melt-in-your-mouth salmon you will ever have. Jump to Recipe Jump to Video Print Recipe
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