Rating: 4 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

These salmon fillets are treated to a double dose of maple syrup. The recipe serves as a marinade and is also brushed on while cooking in the smoker.

Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

prep:
30 mins
marinate:
1 hr
grill:
50 mins
stand:
1 hr
total:
3 hrs 20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

444 calories; fat 18g; cholesterol 99mg; saturated fat 4g; carbohydrates 35g; protein 34g; vitamin a 97.2IU; vitamin c 5.9mg; thiamin 0.6mg; riboflavin 0.2mg; niacin equivalents 12.6mg; vitamin b6 1.1mg; folate 44.4mcg; vitamin b12 3.9mcg; sodium 251mg; potassium 738mg; calcium 60.6mg; iron 1.6mg.
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