Maple Smoked Salmon

Maple smoked salmon

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Prep: 15 mins
Cook: 90 mins
Chill : 24 hrs
Total: 25 hrs 45 mins
Servings: 4 servings
Yield: 4 salmon fillets
Nutrition Facts (per serving)
554 Calories
23g Fat
55g Carbs
31g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 554
% Daily Value*
Total Fat 23g 30%
Saturated Fat 7g 35%
Cholesterol 105mg 35%
Sodium 1154mg 50%
Total Carbohydrate 55g 20%
Dietary Fiber 0g 0%
Total Sugars 49g
Protein 31g
Vitamin C 5mg 26%
Calcium 108mg 8%
Iron 1mg 4%
Potassium 724mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy recipe for smoked salmon takes just minutes to prepare but requires planning ahead because the salmon needs to rest and chill for at least 24 hours before being placed in the smoker. A mixture of maple syrup, salt, and pepper is all that it takes to season the fillets. Once the fish is properly smoked for 90 minutes, a glaze of plain butter covers the fish for a shiny and tasty presentation. These fillets are a wonderful meal, so if you turn on your smoker to prepare all kinds of meats, include this flavorful fish on your menu. Delicious with mashed potatoes and a salad, the fish can be flaked and mixed with a mayo-based dressing to make tasty wraps or sandwiches, too. Eat it on top of a salad for a low-carb, high-protein meal, or serve it in your next brunch with a side of poached eggs and crusty bread. Versatile and easy to make, these fillets might become your new favorite smoked salmon dish.

Salmon is a healthy and flavorful fish that you can find year-round in most fisheries and grocers. When buying salmon, keep your eyes and nose open. Salmon fillets need to look moist and shiny—any dryness is a sign of old fish. By the same token, beware of any fishy smell. The skin should appear smooth without brown spots.

Keep in mind that frozen fish is sometimes the better option. If you can't find any satisfactory fillets at the fish counter, go to the frozen aisle and look for vacuum-sealed fillets. Frozen right after being caught, frozen fillets are very fresh and won't lack nutrition or flavor. Wild salmon is expensive and only found between May and October, so frozen may be your best bet. Farmed salmon from trusted sources can be a tasty option as well. If you want to splurge, try king salmon, the best there is, Otherwise, go with the more affordable sockeye, coho, or pink salmon and leave the king for a freshly cooked fillet and a special occasion.


  • 4 (5-ounce) salmon fillets

  • 1 cup maple syrup

  • 2 teaspoons sea salt

  • 1 teaspoon coarsely ground black pepper

  • 2 tablespoons unsalted butter

Steps to Make It

  1. Gather the ingredients.

  2. Clean and remove any skin from salmon fillets.

  3. Place in a shallow baking dish and pour maple syrup over top. Turn to coat evenly.

  4. Sprinkle each side with salt and black pepper.

  5. Cover and refrigerator for 24 hours.

  6. Prepare smoker. Place fillets in a smoker at about 200 F for about 1 1/2 hours.

  7. When you are ready to remove the salmon from the smoker, heat the butter in a skillet.

  8. Place fillets gently in skillet for about 2 minutes per side. This creates a nice glaze over the surface of the salmon.

  9. Serve and enjoy.

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