Maple Smoked Maple Sockeye Salmon Recipe

Here’s what you’ll need to do!

• ⁠1-3 wild sockey fillets, fresh is amazing but
previously frozen is fine

• ⁠2 litres of cold water

• ⁠2/3 cup kosher salt

• ⁠2 cups brown sugar

• ⁠2 overflowing tablespoons of maple syrup

• ⁠Maple syrup for brushing.

Mix these ingredients well in a container large enough for the fillets and place them meat side down in to the brine for a minimum of 8 hours to a max of 36.

Prep a pan and cooling rack big enough for the three fillets and brush the rack with oil. Place the fillets on the rack skin side down and then dry the meat gently with paper towel.

Place the pan in the fridge for another 4 hours uncovered so the fish develops a pellicle. This is a tacky film that coats the fish during this drying process, it allows the smoke to adhere to the fish. You’ll know when it’s done when it has a glossy but tacky finish. Try not to touch it in an obvious spot as finger prints can show on the final product .

Have your smoker set at 140 with maple pellets or wood and add water to your pan. Increase your temp by 10 degrees every hour until you reach 170. If your smoker doesn’t go as low as 140 you can place ice in your pan for the first couple hours and that should help keep your temp down.

If you cook the salmon too hot too quick you’ll have a white bleed called albumin. It’s a protein released because the meat contracts too quickly. It’s not the end of the world but it leaves you with a drier and unattractive product. If you do notice it bleed the albumin you can brush it away with maple syrup.

Every hour brush your fillets with maple syrup, you’ll get a beautiful glossy finish on your salmon. You’re looking for an internal temperature between 135-140, once that’s reached, remove the pan and let cool. You can snack on this right out of the smoker, use it for eggs Benedict or even charcuterie with different cheeses. There’s so many things you can use it for! Enjoy !!