© Tracey Kusiewicz
Hot smoked salmon with oranges and maple syrup
Fish and shellfish recommended by Vancouver's Ocean Wise program
If you have a commercial smoker such as a Bradley, the wood “pucks” or “biscuits” are specifically made for it. If you don’t have a smoker, you can buy wood chips and use a charcoal barbecue. Experiment with wood flavours: a combination of apple and alder is popular.
Special equipment: Hardwood chips or pucks (alder, apple or cherry)
1 c. (250 ml) salt
2 c. (500 ml) brown sugar
1 tbsp. (15 ml) black pepper
1 tsp. (5 ml) ground juniper berries
1 tsp. (5 ml) ground coriander seed
2 sockeye salmon fillets, about ½ lb. (230 g) each
1 c. (250 ml) maple syrup
With a fine grater, zest the oranges and set aside; they will be grilled later.
Make the salmon cure by combining the salt, sugar, spices and orange zest, and mix well. Completely crust all sides of the salmon in the cure. Lay the fillets skin-side down on a parchment paper–lined baking sheet. Let sit in the fridge for 1½ hours.
Rinse off the cure under cold water and pat the fillets dry with paper towels. At this point, you will need to set up your smoker. Place the salmon into the smoker. Make sure that your smoker is hot: the internal temperature should be around 120 to 140°F (50 to 60°C) with full smoke.
Brush the fillets with maple syrup and place into the smoker. Brush the salmon with maple syrup every 5 minutes or so. They will need to smoke for 45 minutes, until the salmon flakes when touched with a fork.
Slice the oranges in half, place cut-side up under a broiler and let roast until they are charred.
Squeeze the juice from the broiled oranges onto the salmon just before serving. Serves 6.
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