Maple Glazed Salmon | Smoked Salmon | Salmon on BBQ



Smoked Salmon takes on such a wonderful taste when laid on a bed of citrus good. Top it with a maple glaze and this maple glazed salmon turns next level. Salmon on the BBQ is super easy, you just need to be a little patient in the curing and bringing process. Follow along as I show you exactly how to smoke salmon right on your BBQ.


SMOKED SALMON

Salmon on BBQ is easy it just needs some preparation time to lock in those flavours. I usually start 8-24 hours in advance. Dry Brine - Smoke - Glaze, it's that easy. You start by dry brining your salmon. I used a sweet and salty mustard base to help dry out the skin of the salmon (see below). Then I smoke the salmon and give it the final touch with a beautiful maple glaze.

WHAT YOU'LL NEED?

A PELLET SMOKER (I used my Louisiana Grills Black Label 1200)

PELLETS (I used Louisiana Grills Cherry Blend)

MAPLE SYRUP (Local is always best, I used Carrick Bros)


INGREDIENTS

Salmon (Whole, wild-caught salmon. Mine still had the skin on one side)

Citrus Slices (Approx 10 slices, I used orange and lemon)

Maple Glaze

Maple Syrup (1 cup, I used Carrick Bros Maple Syrup)

Garlic (3 cloves, minced)

Dijon Mustard (3 Tbsp)

Oregano (1 Tbsp)

Worchestershire Sauce (1 Tbsp)

Dry Brine

Brown Sugar (1/2 cup) Sea Salt (2 Tbsp)

Mustard (Seeds 1 Tbsp or Ground 1/2 Tbsp)


DIRECTIONS

DRY BRINE

In order to Salmon on the BBQ, I suggest that you allow 8-24 hours for your salmon to dry brine. The morning of is just fine. In a mortar or bowl (if using ground mustard) add the brown sugar, sea salt and mustard seed. Laying your salmon out on saran wrap OR tray, coat the top of your salmon with the dry brine. Cover and refrigerate until you smoke it.


Before you smoke your salmon, make sure you rinse off this dry brine mixture and then pat dry will a paper towel. You want your smoked salmon to be as dry as possible.


SMOKE

Preheat your pellet smoker to 180 degrees. Depending on your salmon and pellet grill this will take approximately 2 hours or until your salmon reaches an internal temperature of 145 degrees. I start to base the maple glazed salmon after about an hour or when the Salmon looks like it starting to being tender.


GLAZE

This maple glazed salmon is a perfect combination of sweet and savoury. I start to base the maple glazed salmon after about an hour or when the Salmon looks like it starting to being tender. PRO TIP: Mop your maple glazed salmon. If you have any rub on your fish it will tear up if you brush it on, mop instead.


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