Secure Checkout



2 to 2½ lb. fillet of salmon
1/2 c. maple syrup
5 lbs. rock salt
2 to 3 cups canola oil


Wash the fish and pat dry. Lay the fish skin side down in a large pan and rub with the syrup. Allow to dry in refrigerator for 4 hours. Cover the fish with the salt and let sit for 8 hours, refrigerated.
Rinse all the salt from the fish and rinse the pan. Put the fish back in pan and desalinate by running cold water at a slow pace over the fish in the pan for an hour. Pat the fish dry.
Put a small piece of apple or cherry wood in the smoker's wood box. Set the smoker to 100°F. Place the salmon on the highest rack and latch the door. Leave the smoker on 20 minutes and then turn it off. Leave the fish in the smoker for an hour without opening the door.
Remove the salmon and place face down in about 2 inches of canola oil. Refrigerate for 2 hours. Remove the fish from the oil and pat dry. Slice it thin on the bias and enjoy some great lox.