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
Advertisement

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.

    Advertisement
Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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; 18 g total fat; 4 g saturated fat; 99 mg cholesterol; 251 mg sodium. 738 mg potassium; 35 g carbohydrates; 0 g fiber; 34 g protein; 97 IU vitamin a; 6 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 13 mg niacin equivalents; 1 mg vitamin b6; 44 mcg folate; 4 mcg vitamin b12; 61 mg calcium; 2 mg iron;

Reviews (1)

7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: Unrated
10/12/2016
What heat setting??