Jim’s Hot Smoked Salmon

Makes: 6 servings

Difficulty: Moderate

Ingredients

• 1 full side centre cut of Atlantic salmon – approx. 5 pounds (2.2 Kg) with     bones removed and belly trimmed
• 1 cup pure maple syrup (250 ml)
• 1 granny smith apple – core removed and thinly sliced
• 2 tablespoons fresh ginger chopped fine (30 ml)
• 1 tablespoon cracked black pepper (15 ml)
• 6 cups fine apple wood chips (1.5 L)
• Aluminum foil
• ½ cup bourbon (125 ml)

Marinade

Directions

1. In a medium sized bowl mix syrup, apples, ginger and pepper.
2. Place salmon skin side down on a baking tray. Pour marinade over fish and distribute evenly.
3. Cover with plastic wrap and let marinate in the refrigerator for 2-4 hours.

Smoking the Salmon

Directions

1. Remove fish from marinade.
2. Season fish with salt to taste and let it come to room temperature.
3. Place fish on smoking rack. Prepare smoker according to manufacturers directions.

Smoking chips

Directions

1. Place one third of chips in a bowl of water and let soak for 1 hour.
2. Strain water from chips.
3. Place wet and dry chips in your smoker tray and mix well. Drizzle mixed wood chips with bourbon.
4. Light chips with bbq lighter fuel or an electric starter. Once chips are smoking place salmon in smoker. Close lid and follow manufacturers instructions regarding ventilation.
5. Smoke salmon for approximately 45 minutes or until it just loses its translucent colour.
6. Remove salmon and serve immediately with Dijon lemon sauce and fresh pumpernickel bread.

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