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Hot Smoked Salmon

This hot smoked salmon can be done on a charcoal or gas grill and uses a natural sweetener, maple syrup.



  • 2-3 pounds salmon


  • 2 quarts water
  • 2 tablespoons maple syrup
  • 2/3 cup salt


  • 1 teaspoon sea salt
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper


  • 3/4 cup maple syrup


  1. Mix the brine ingredients together in a large baking dish.
  2. Add the salmon to the brine, then cover or seal with saran wrap and brine in the refrigerator for 4 to 8 hours.
  3. Remove the salmon from the brine, rinse, and pat dry.
  4. Place the salmon skin side down on a wire rack set over a baking sheet. Allow to dry in the refrigerator overnight to develop a pellicle, which will allow the smoke to adhere better.
  5. Soak wood chips for 4 hours or overnight.
  6. Heat your grill to 200F and use a smoker box with the soaked wood chips.
  7. Mix rub ingredients together, and rub into salmon
  8. Place the salmon on the wire rack over a baking sheet on the grill and close the lid. Smoke for 4 to 5 hours, until the internal temperature reaches 130°F to 140°F, brushing with maple syrup once an hour.
  9. Remove from the grill and serve warm or store in the refrigerator in an airtight container for 8 to 10 days.
  10. Serve with accoutrements of choice.