Hot maple smoked salmon makes a creamy, savoury and fresh sandwich. Ideal for breakfast or lunch.
Living outside my native Nova Scotia, there come times when frankly I miss it. Short of hopping on board a flight, usually turn to the kitchen to cook up something that will take me back to the land of bluenosers. Last week, it when I opened the fridge I took out some homemade maple hot smoked salmon fillets to indulge in a bit of Nova Scotian cuisine.
How the salmon got in my fridge is actually due to my recent oak smoked chicken sandwich, after which I ponied up the cash and bought a stovetop smoker. I’ve craved a smoker for years, and have been very jealous of my family in Canada who own them (at much cheaper prices than the UK). While I would never have gotten permission to buy a Bradley or, dare I dream, a Green Egg, I could justify a stove top.
Making maple hot smoked salmon
Hot smoking salmon is very easy to make and takes only a few minutes. This dish was actually made with day old hot smoked salmon, however fresh out the smoker it almost tastes like butter basted salmon. Just delicious. I shamelessly used some of my supplies of imported Nova Scotian maple syrup to add some sweetness to the dish… Well, that and because I can.
Anyway, I took this smoked salmon and topped some bread with cream cheese and cucumber. It is a creamy, savory and fresh dish that reminded me of breakfasts in Nova Scotia, satisfying my homesickness for another few weeks.
I’m used to having this type of salmon for breakfast, so a good tea or coffee (Pact Coffee click the link to get £3 off) would hit the spot.
Well, I’m being nostalgic, so might as well be some East Coast music. Actually, I’m being really nostalgic, so I’m going with Joel Plaskett’s A Million Dollars. True local guy, saw him play with his Dad once, amazing. Check it out on Total Feasts Music page!
Maple Hot Smoked Salmon
- 2 deboned salmon fillets
- 1 tablespoon maple syrup
- 1 teaspoon dijon mustard
- 3 tablespoons maple smoking chips
- 10 tablespoons cream cheese
- 24 slices of cucumber
- 4 slices of German Rye Bread
- Using a stovetop smoker, such as Cameron's|http://amzn.to/2cbavxi, smoke the salmon fillets for 10-20minutes. This will depend heavily on your type of smoker. Meanwhile combine the maple syrup and mustard. When salmon is full cooked, take out and lightly brush with the maple mustard then chill (you can serve hot if you would prefer). Pinch to break up the fillets into pieces.
- Spread each piece of bread with some of the cream cheese, then top with the cucumber, and finally salmon. If you have some chives, you can sprinkle these over top.
I made smoked salmon last summer, and it turned out quite well. In fact, my wife has been begging me to make another batch soon. Guess I should get on that, huh? I love this version…and I love the stovetop smoker. I’ve never seen anything quite like it. Perfect way to get that smoked flavor when you don’t have space for an outdoor smoker. I’ll gladly take this smoked salmon on toast for lunch today. Great photos!
Go for it, smoked salmon is always delicious. The smoker is great for use inside the house, but it will never be as good as a full on smoker!
We use to smoke jalapenos but never salmon. Sounds delicious Matt especially with the addition of maple syrup – a favorite ingredient in “maple tree country of Michigan”. Great recipe to bring to Fiesta Friday and I am sure will be a favorite with all the fish lovers out there 🙂
Sarah James @ Tales From The Kitchen Shed says
I love the sound of your smoked salmon, a delicious recipe. OH is going to make me a smoker one day, looks like I don’t have to wait and I could have a go on the stovetop. Living in France and coming from the UK, I know exactly what you mean about missing food from home. Popping over from Fiesta Friday ?
this summer i made this for my sons, too. and 3 plates of salmon were gone in a blink xD they really like it.
but my recipe is different than yours, i used mayonnaise instead of cream cheese because my kids don’t like cheese.
thanks for a tasty post. hope you have a nice day, friend!
Pat C.Wilson says
same like David, i make it for my kids every Thursday and Sunday morning and i use mayonnaise,too. my kids have to reduce cheese in their ration xD
thanks for sharing this, Matt.
I smoke often and outside, but this stovetop version seems fantastic for smaller projects. Really enjoy your writing too, thanks Matt.
Thanks Kevin. It is great for some smaller products for sure, but if I could justify the spend I would totally go for a bigger outside smoker.
Sounds like a great way to serve salmon!
Oh my gosh, hot smoked salmon is my favorite thing and I had never thought of making it myself! You make it seem so simple, but I’m kinda mad at you because I want a smoker now 🙂
Ben Maclain says
I have visited Nova Scotia 3 times this year (And I’m about to go again soon), and I can say the people can perfectly handle fish and seafood here. I haven’t been disappointed yet. The combination of salmon, maple, and mustard is fantastic, and it’s that rare occasion when I feel I desperately need a smoker in my life. Well done, Matt!
Sabrina Zaragoza says
Sounds delicious. Now I have something added to my recipe this week. Thanks for sharing. It is really a great way t serve salmon.