- 1kg side of salmon fillet (skin on)
- 50ml pure Canadian maple syrup (preferably amber syrup for its rich taste)
- Green herbs (lemon balm, parsley, lovage)
- Salt (to taste)
- Wood smoking chips or chunks (preferably oak)
- Smoker or BBQ with a lid
- A hardwood board or plank (preferably oak)
- Basting brush
- Take a wooden board and lay down your green herbs on it, this will act as a barrier between the skin of the salmon and the board whilst adding flavour to the finished dish
- Place the salmon fillet skin side down on top of the herbs, sandwiching them between the fillet and the board
- Season the fillet liberally with salt and set aside for 30 minutes
- Set up your smoker or BBQ to cook indirect (where the food is placed to the side or above the heat source) and set the vents to be cooking at around 150c
- Add the smoking wood chips or chunks to the coals, and place the salmon on the board in the smoker
- Baste the surface of the salmon with maple syrup every 10 minutes whilst it cooks in the hot smoke
- After around 30 minutes or when the salmon hits 65C in the thickest part it is ready
- Serve immediately with fresh green salad and new potatoes
Bring on the BBQ with this delightful fish dish by Shropshire Lad, rich maple and smoky salmon – the perfect combination of flavours.
Find more great recipes and imagery from Shropshire Lad here.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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