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Рецепт Smoked Maple Marinated Salmon
by Curt Despres

Smoked Maple Marinated Salmon

I always wanted to try smoking salmon, rather than always putting it on the grill. I even tried grilling it in banana leaves to try something different.

So I decided to try a new marinade using mainly maple syrup that I’ve been toying with.

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Подготовка: США American
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Хорошо сочетается: a light salad, rice pilaf

Ингредиенты

  • 2 lb. salmon fillet (with skin), about 1-inch thick
  • 1 cup maple syrup
  • 1/4 cup lemon juice
  • 2 Tablespoons Soy sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt

Инструкции

  1. In a bowl, mix the maple syrup, lemon juice, soy sauce, garlic powder, pepper and salt together thoroughly. Set this a side while you prepare the salmon.
  2. Cut the 2 lb. fillet in half. It’s much easier to work with this way. Especially for the marinating process.
  3. Now put the fillets, skin side up, in a container just big enough to hold the fillets and pour the marinade over it. Seal the container and refrigerate this over night.
  4. Now that the fillets have marinated, take them out of the refrigerator and set the container on the counter to start coming closer to room temperature while you get the smoker going.
  5. I recommend using a mix of 50/50 peach and pecan wood for this one. You’ll want to get the smoker temperature regulated at 225 degrees.
  6. Remove the fillets from the container and put the fillets on aluminum foil, folding the edges up a bit to keep the juices contained. Set this on the smoker grate.
  7. You can test the internal temperature of the fish for doneness, although I prefer to go by sight on fish. Nice and flaky, pink and still moist is when it’s time to take it off. The internal temperature should be at about 135 degrees.
  8. The salmon should be done in about 45 minutes. Depending on the thickness of the fillets. Remove the fillets from the smoker and enjoy.