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Smoked Salmon with Maple Glaze and Mandarin Zest Recipe

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This Smoked Salmon with Maple Glaze recipe offers a perfect balance of sweet and savory flavors. The glaze combines maple syrup, mandarin orange zest, and a blend of seasonings to create a delicious coating that infuses the salmon with a smoky, slightly spicy, and aromatic taste. Slow smoked at a low temperature, the salmon remains tender, juicy, and flaky, making it ideal for serving alongside rice, pasta, salads, or vegetables.

Ingredients

Glaze Ingredients

  • 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)

Main Ingredient

  • 1 side of salmon, skin-on

Instructions

  1. Preheat the Smoker: Heat your smoker to a temperature between 200 and 225°F to prepare for slow smoking the salmon gently.
  2. Make the Glaze: In a mixing bowl, whisk together the maple syrup, mandarin orange zest, garlic herb seasoning (Sazon), seafood seasoning, Texas chili powder, red pepper flakes, and chopped fresh parsley until well combined.
  3. Prepare the Salmon: Keep the skin on the salmon side to help retain moisture. Pat the top of the salmon dry with paper towels to help the glaze adhere better. Place the salmon on a tray or board; for easier handling, you can set it on butcher paper laid over a baking sheet.
  4. Apply the Glaze: Generously brush the maple glaze over the top and sides of the salmon. For best results, let the glazed salmon sit for 10 to 15 minutes while the smoker reaches the target temperature, allowing the glaze to become slightly tacky.
  5. Smoke the Salmon: Place the salmon in the preheated smoker set at 200–225°F. Smoke the fish for 45 to 75 minutes depending on its thickness. Start checking for doneness after 45 minutes.
  6. Check for Doneness: The salmon should appear glossy, feel firm yet moist, and flake easily with gentle pressure. Using a meat thermometer, aim for an internal temperature between 125°F and 135°F for a moist, tender texture similar to restaurant-quality smoked salmon. Cook longer if a firmer texture is preferred.
  7. Rest and Serve: Remove the salmon from the smoker and let it rest for 5 to 10 minutes to allow juices to redistribute. Serve alongside rice, pasta, fresh salads, or green vegetables for a complete meal.

Notes

  • Keeping the salmon skin-on helps retain moisture during smoking and makes it easier to handle.
  • Allowing the glaze to slightly tack up before smoking helps the flavors penetrate better and creates a nice finish.
  • Smoke temperature and timing may vary depending on your smoker and the thickness of your salmon side; always monitor doneness closely.
  • Adjust red pepper flakes according to your preferred spice level.
  • Use a good quality maple syrup for the best flavor impact.
  • If you don’t have a smoker, a grill set up for indirect heat with wood chips can be a good alternative.

Find it online: https://marthatasty.com/smoked-salmon-with-maple-glaze-and-mandarin-zest-recipe/