Hot Smoked Salmon

This is how I make hot smoked salmon. I like using maple syrup to sweeten the salmon. Hot smoked salmon is good in dips, salads, or by itself.

Ingredients

• Salmon with the skin on it

Brine

• 4 cups water
• 1/2 cup kosher salt
• 1/2 cup brown sugar
• 1 cup maple syrup

Glaze

• 1/2 cup maple syrup
• 1/4 cup pineapple juice

Instructions

Brining

1. Mix the brine ingredients in a large glass or plastic dish.
2. Place salmon into the brine, cover, and refrigerate for 4-12 hours.
3. Remove salmon from brine, place on a cookie sheet, and refrigerate for 4-8 hours, to develop a pellicle.

Smoking

1. Mix the glaze ingredients in a small bowl.
2. Heat smoker to 170°F
3. Place salmon on a grilling mat skin down and into the smoker.
4. After 45 minutes to an hour brush glaze onto the salmon.
5. Reapply more glaze every hour while smoking.
6. Smoke for 3 to 4 hours or until salmon reaches at least 145°F