Smoked Salmon Recipe With Maple Glaze

a glazed and crosshatched side of salmon

5 from 1 vote

Smoked Salmon Recipe With Maple Glaze

Smoked Maple Orange Salmon is tender, flaky, and packed with sweet citrus flavor. Finished with a maple-spice glaze, this easy smoked salmon recipe stays moist and is perfect for grilling, entertaining, or meal prep.

Course Seafood

Cuisine Barbecue

Prep Time 10

Cook Time 50

Servings

Calories 222kcal

Author Sarah Penrod

Equipment

1 Pellet Grill or Barbecue Smoker
1 Sheet Pan
Butcher Paper

Ingredients

Glaze

1 cup maple syrup
Zest of 2 mandarin oranges
1 Tbsp Garlic herb all-purpose seasoning Sazon
1 Tbsp seafood seasoning
2 tsp Texas chili powder or any mild chile powder
1 tsp red pepper flakes adjust to taste
1 Tbsp chopped fresh parsley for color

Salmon

1 Side of Salmon

Instructions

Preheat the smoker

Heat smoker to 200–225°F.

Make the glaze

In a bowl, whisk together: maple syrup, mandarin zest, sazon, seafood seasoning, chili powder, red pepper flakes, and parsley.

Prep the salmon

Keep it skin-on.
Pat the top dry with paper towels (helps the glaze cling).
Place salmon on a tray or board. (If you like easy handling: set it on butcher paper on a baking sheet.)

Glaze

Brush a generous layer of glaze over the top and sides.
(Optional but amazing) Let it sit 10–15 minutes while the smoker finishes coming up to temp so the surface gets slightly tacky.

Smoke

Put the salmon in the smoker at 200–225°F for 45–75 minutes, depending on thickness.
Start checking at 45 minutes.

How to know it’s done

It should look glossy, feel firm but still juicy, and flake when gently pressed.
If you use a thermometer: pull it when the thickest part is around 125–135°F for moist/restaurant-style (go higher if you prefer firmer).

Rest + serve

Rest 5–10 minutes.
Serve with rice, pasta, atop salads, or with a green vegetable.

Nutrition