Maple-Smoked Salmon Fillets
alder or apple wood chunks
pound fresh or frozen salmon fillet (with skin), about 1-inch thick
cup pure maple syrup
tablespoon coarsely cracked mixed peppercorns
tablespoons pure maple syrup
- Thaw salmon, if frozen. Rinse salmon and pat dry with paper towels. At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using.
- Place salmon in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine the 1/2 cup maple syrup, the water, peppercorns, and salt. Pour marinade over salmon; seal bag. Marinate in refrigerator for 1 hour, turning bag occasionally. Drain salmon, discarding marinade.
- In a smoker arrange preheated coals, drained wood chunks, and water pan according to the manufacturers directions. Pour water into pan. Place salmon, skin sides down, on grill rack over water pan. Cover and smoke for 45 to 60 minutes or until fish begins to flake when tested with a fork. Brush salmon with the 2 tablespoons maple syrup. Cover and smoke 5 minutes more. Makes 4 servings.
Nutrition Facts(Maple-Smoked Salmon Fillets)
- Per serving:
- 444 kcal cal.,
- 18 g fat
- (4 g sat. fat,
- 99 mg chol.,
- 251 mg sodium,
- 35 g carb.,
- 34 g pro.
- Percent Daily Values are based on a 2,000 calorie diet