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Wes Canfield smoked salmon recipe with glossy amber glaze and flaked coral interior
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Wes Canfield Smoked Salmon Recipe

The Wes Canfield smoked salmon recipe is a dry-brined, low-and-slow smoked salmon with a maple glaze finish, tested three times to get a flaky, never-dry result every time.
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Course: Dessert
Cuisine: American
Servings: 6 servings
Calories: 210kcal

Ingredients

For the Dry Brine:

  • 2 lb skin-on salmon fillet, center-cut
  • 3/4 cup brown sugar
  • 1/4 cup kosher salt
  • 1 tablespoon coarsely cracked black pepper
  • 2 tablespoon fresh dill, chopped

For the Glaze:

  • 3 tablespoon maple syrup
  • 1 tablespoon soy sauce

Other:

  • Alder or applewood chips, for smoking

Instructions

  • Combine the brown sugar, kosher salt, black pepper, and dill in a bowl. Pat the salmon dry and pack the mixture evenly over the flesh side. Place skin-side down on a wire rack set over a rimmed pan.
  • Cover loosely and refrigerate for 8 to 12 hours.
  • Rinse the brine off under cold water and pat completely dry. Return to the wire rack, uncovered, and refrigerate 1 to 2 hours until the surface looks tacky rather than wet.
  • Preheat the smoker to 175°F using alder or applewood chips. Place the salmon skin-side down on the grates.
  • Smoke until the thickest part reaches 140°F internal, about 2.5 to 3 hours.
  • Whisk the maple syrup and soy sauce. Brush over the salmon at the 30-minute mark before it's done, then again 15 minutes later.
  • Rest for 10 minutes before slicing or flaking to serve.

Notes

  • This recipe requires an 8-12 hour dry brine and a 1-2 hour air-dry period before smoking, which is not included in the Total time above — plan accordingly.
  • Double the brine ratios (keep the 3:1 sugar-to-salt proportion) for a full 4-6 lb side of salmon; smoke time will run slightly longer.
  • Swap soy sauce for tamari in the glaze to make this recipe gluten-free.
  • Steelhead trout works as a 1:1 substitute for salmon with no other changes.
  • Always pull the fish by internal temperature, not by the clock — smoker temperature swings are normal and will change actual smoke time.
  • Leftover smoked salmon flakes beautifully into scrambled eggs, pasta, or a simple salad.
  • If you don't own a dedicated smoker, a charcoal grill set up for indirect heat with a foil packet of soaked wood chips will work, though the smoke flavor will be milder.
  • Store tightly wrapped in the refrigerator for 4-5 days, or vacuum-seal and freeze for up to 2-3 months.