Glazed Cranberry Maple Smoked Salmon
A deliciously sweet and smoky salmon dish with a cranberry maple glaze, perfect for holiday gatherings.
Equipment
- 1 smoker set to 225°F
- 1 small saucepan
- 1 aluminum foil
Ingredients
Cranberry Maple Glaze
- 1 cup fresh cranberries
- 1/2 cup pure maple syrup
- 2 tbsp lemon juice
- 2 tbsp brown sugar
Salmon
- 2 lbs fresh salmon fillets skin on
- 1/2 tsp salt
- 1/4 tsp garlic powder
Instructions
Preparation
- In a small saucepan, combine cranberries, maple syrup, lemon juice, and brown sugar. Cook over medium heat, stirring until cranberries burst and mixture thickens, about 10 minutes. Set aside to cool slightly.
- Preheat your smoker to 225°F. Place salmon fillets on a piece of aluminum foil, skin side down. Season with salt and garlic powder.
- Brush the prepared cranberry maple glaze generously over the salmon, ensuring an even coat.
- Transfer the salmon to the preheated smoker. Cook for 40-50 minutes, ensuring the internal temperature reaches 145°F.
- Brush additional glaze over the salmon during the last 10 minutes of smoking for extra flavor.
Serving
- Remove salmon from smoker and let rest for a few minutes. Garnish with fresh herbs before slicing and serving.
Storage
- Store any leftover salmon in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Maintain a steady smoker temperature for optimal results. Ingredient Substitutions: Use honey in place of brown sugar for a different sweetness. How to Serve: Pair with roasted vegetables or a light salad. Storage & Freshness: Keep leftovers in the fridge for up to 3 days. Make-Ahead Tips: Prepare the glaze a day in advance to save time.