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© Meredith Corporation. All rights reserved. Used with permission.
Thaw salmon, if frozen; rinse and pat dry with paper towels. At least 1 hour before smoking, soak wood chunks in enough water to cover. Drain before using.
Place salmon in a large sealable plastic bag set in a baking dish. In a small bowl, combine 1/2 cup maple syrup, water, cracked peppercorns and 1/4 teaspoon salt. Pour marinade over salmon; seal bag. Marinate in the refrigerator for 1 hour, turning bag occasionally. Drain salmon, discarding marinade. Lightly sprinkle salmon with additional salt.
In a smoker, arrange preheated coals, drained wood chunks and water pan according to the manufacturer’s directions. Pour water into pan. Place salmon, skin-side down, on the grill rack over the 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 remaining 2 tablespoons maple syrup. Cover and smoke for 5 minutes more.
To serve, cut salmon into four equal pieces, cutting to, but not through the skin. Carefully slip a metal spatula between fish and skin, lifting fish away from skin.