Ingredients:

  • 2 lbs center-cut salmon fillet (skin-on)
  • 1 cup dark brown sugar, packed
  • 1/3 cup kosher salt
  • 1 tsp cracked black pepper
  • 1/2 cup pure maple syrup (Grade A)
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tbsp peated Scotch

Instructions:

  1. Combine the brown sugar, kosher salt, and black pepper in a bowl. Rub the mixture generously over all sides of the salmon fillet.
  2. Place the fish in a non-reactive dish, cover, and refrigerate for 6 hours to cure.
  3. Rinse the brine off under cold water and pat the salmon completely dry with paper towels.
  4. Slice the fillet into 1-inch wide strips. Arrange the strips on a wire rack over a baking sheet and refrigerate uncovered for 2–4 hours to develop the pellicle.
  5. Preheat your smoker or pellet grill to 185°F (85°C). Place the salmon strips directly on the grates.
  6. Smoke for approximately 45 minutes, or until the internal temperature reaches 120°F (49°C).
  7. While the salmon smokes, simmer the maple syrup, brown sugar, apple cider vinegar, and peated Scotch in a small saucepan over medium heat until slightly thickened.
  8. During the last 10 minutes of smoking, brush the glaze generously over the strips.
  9. Return to the smoker for 5 more minutes to set the mahogany-colored shine.