Maple Mustard Smoked Salmon
Ingredients
The salmon
-
½
lb.
salmon filet
-
¼
cup
maple syrup
-
1 ½
tablespoons
dijon mustard
-
1
teaspoon
garlic powder
-
1
teaspoon
coarse salt
The cream cheese spread
-
4
oz.
cream cheese, softened
-
2
tablespoons
dijon mustard
-
2
tablespoons
maple syrup
Instructions
- Pat the salmon dry to remove excess moisture.
- Whisk together maple syrup, dijon mustard, garlic powder, and coarse salt in a bowl.
- Place the salmon in a bag or dish and cover with the marinade, ensuring it's skin side up.
- Refrigerate the salmon for at least 1 hour or up to overnight.
- Preheat the smoker to 225ºF and let the salmon sit at room temperature for 10 minutes.
- Remove the salmon from the marinade and place it skin side down in the smoker.
- Smoke the salmon for 1 hour at 225ºF.
- Prepare the cream cheese spread by mixing softened cream cheese, dijon mustard, and maple syrup until smooth.
- After 1 hour, brush the salmon with remaining marinade and increase smoker temperature to 375ºF.
- Smoke for an additional 10 minutes or until the internal temperature reaches 145-150ºF.
- Let the salmon rest for 15 minutes before serving with the cream cheese spread.
Nutrition Facts (estimated)
Servings
6
Calories
94
Total fat
3g
Total carbohydrates
10g
Total protein
8g
Sodium
0mg
Cholesterol
0mg
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