Janet B. wrote:
> I have a nice piece of salmon that I want to smoke this evening. I've eaten
> salmon that has had maple syrup in the marinade and it was pretty tasty.
> Does anyone have a recipe for this kind of marinade. I've checked Recipe
> Source with no luck. Thanks

From a column of mine...

FISH FILLETS IN A MAPLE AND DILL BRINE
This brine works well on fillets of tuna, salmon, orange
roughy and trout. Brining fish is faster than meats. You
need real maple syrup for best results.
1 quart water
21/4 cup salt
2 tablespoons maple syrup
1 tablespoon brown sugar
1 bunch fresh dill, coarsely chopped (about 1/ 2 cup)
3 garlic cloves, smashed
1/4 teaspoon freshly ground black pepper
fish fillets, about 2 pounds total, center cuts if possible
Combine the water, salt, maple syrup and brown sugar in a
large nonreactive container. Stir to dissolve the salt. Add
dill, garlic, and pepper. Submerge the fish skin side up in
the brine. Cover the container and refrigerate for 8 to 10
hours.
To cook, remove the fish from the brine and pat dry. Brush
or spray with oil. To broil, put the fish on a foil-lined
baking sheet, skin side down and broil for about 10 minutes
per inch of thickness at the thickest point, or until just
cooked through. To grill, put on a sheet of foil directly on
the grill rack over medium heat for about 10 minutes per
inch of thickness. To smoke, follow normal approaches for
either hot or cold smoking.

I have a nice piece of salmon that I want to smoke this evening. I've eaten
salmon that has had maple syrup in the marinade and it was pretty tasty.
Does anyone have a recipe for this kind of marinade. I've checked Recipe
Source with no luck. Thanks
Janet

Janet B. wrote:
> I have a nice piece of salmon that I want to smoke this evening. I've eaten
> salmon that has had maple syrup in the marinade and it was pretty tasty.
> Does anyone have a recipe for this kind of marinade. I've checked Recipe
> Source with no luck. Thanks
> Janet

A well known and deleicious basting sauce for grilled salmon is soy
sauce and maple syrup, 50-50. I don't know if it would work as a
pre-smoking marinade. For smoking, we always just used a salt and
brown sugar brine. -aem

aem wrote:
> Janet B. wrote:
>> I have a nice piece of salmon that I want to smoke this evening.
>> I've eaten salmon that has had maple syrup in the marinade and it
>> was pretty tasty. Does anyone have a recipe for this kind of
>> marinade. I've checked Recipe Source with no luck. Thanks
>> Janet
>
> A well known and deleicious basting sauce for grilled salmon is soy
> sauce and maple syrup, 50-50. I don't know if it would work as a
> pre-smoking marinade. For smoking, we always just used a salt and
> brown sugar brine. -aem

Pure maple syrup is also very expensive, but can be found on the baking isle
in most grocery stores.

Jill

"aem" > wrote in message
ups.com...
>
> Janet B. wrote:
>> I have a nice piece of salmon that I want to smoke this evening. I've
>> eaten
>> salmon that has had maple syrup in the marinade and it was pretty tasty.
>> Does anyone have a recipe for this kind of marinade. I've checked Recipe
>> Source with no luck. Thanks
>> Janet
>
> A well known and deleicious basting sauce for grilled salmon is soy
> sauce and maple syrup, 50-50. I don't know if it would work as a
> pre-smoking marinade. For smoking, we always just used a salt and
> brown sugar brine. -aem
>
Maybe the salmon that I had was really basted instead of marinated. I can't
ask because the cook inconveniently went out of town for the weekend. I
wonder if I could cut the basting sauce with water or apple juice or orange
juice. I would prefer to use the apple juice but I wonder if it would
overpower the maple syrup. Any thoughts?
Thanks
Janet

"jmcquown" > wrote in message
.. .
> Pure maple syrup is also very expensive, but can be found on the baking
isle
> in most grocery stores.
>
> Jill
>
Fortunately, a jug of pure maple syrup at Costco doesn't break the budget.
;o}
Janet

Janet B. wrote:
> "aem" > wrote in message
> ups.com...

> > A well known and deleicious basting sauce for grilled salmon is soy
> > sauce and maple syrup, 50-50. I don't know if it would work as a
> > pre-smoking marinade. For smoking, we always just used a salt and
> > brown sugar brine. -aem
> >
> Maybe the salmon that I had was really basted instead of marinated. I can't
> ask because the cook inconveniently went out of town for the weekend. I
> wonder if I could cut the basting sauce with water or apple juice or orange
> juice. I would prefer to use the apple juice but I wonder if it would
> overpower the maple syrup. Any thoughts?

Dunno, haven't done it. Only suggestion I have is that whatever you
do, don't overpower the salmon because it's inherent taste is so good.
We use the basting sauce sparingly and get a nice glaze on the fish, it
doesn't permeate the salmon. -aem

Janet B. wrote:

> I have a nice piece of salmon that I want to smoke this evening. I've eaten
> salmon that has had maple syrup in the marinade and it was pretty tasty.
> Does anyone have a recipe for this kind of marinade. I've checked Recipe
> Source with no luck. Thanks


If you're actually smoking it you should use the maple syrup to
brine it, not marinate it. That could be a misnomer, though.
Some people refer to smoking when they really mean grilling.

If it's truly a smoking process you're using, this will
give you excellent results.

Make a brine using the following. Scale it up or down as
required. If it's a small piece or two you can use as little
as one quart of brine.

1 gallon water
2 C salt
2 C maple syrup

Soak for 2 hours. Dry with paper towels and leave
on rack until the surface is completely dry. You can
speed this process up using a fan.

The last step is important because it forms what's
called a pellicle, a dry, tacky surface that is ideal
for taking up smoke flavor.

More detailed information on smoking fish he

http://www.3men.com/threemen1.htm

--
Reg

Janet, you can weaken this down with wine or more vinegar or as someone
said soy to make a marinade out of it.
http://www.mayoclinic.com/health/hea...ecipes/NU00431. But as a glaze it
is just as good.

I also make a pepper pecan salmon ( basically a pecan praline glaze with
Sambal Chilli pepper) . It is a sweet heat I serve with a side of steamed
baby bok choy or asparagus, a wild rice and a chilled crisp Chardonnay



"Janet B." > wrote in message
...
>I have a nice piece of salmon that I want to smoke this evening. I've
>eaten salmon that has had maple syrup in the marinade and it was pretty
>tasty. Does anyone have a recipe for this kind of marinade. I've checked
>Recipe Source with no luck. Thanks
> Janet
>

aem wrote:

>
> Dunno, haven't done it. Only suggestion I have is that whatever you
> do, don't overpower the salmon because it's inherent taste is so good.
> We use the basting sauce sparingly and get a nice glaze on the fish, it
> doesn't permeate the salmon. -aem

I have never hot smoked fish, only cold smoked. It was my understanding that you
need a marinade high in acid and salt to kill bacteria, because slow smoking is a
environment custom made for bacteria growth.

"Janet B." wrote:

> "jmcquown" > wrote in message
> .. .
> > Pure maple syrup is also very expensive, but can be found on the baking
> isle
> > in most grocery stores.
> >
> > Jill
> >
> Fortunately, a jug of pure maple syrup at Costco doesn't break the budget.
>

Maple syrup is sometimes sold in small containers as a novelty and is way
overpriced. I buy it by the litre and it is much more affordable. There is a
maple farm near where I get it for $15 per litre, and that does me at least 6
months.

"Reg" > wrote in message
. ..
>
> If you're actually smoking it you should use the maple syrup to
> brine it, not marinate it. That could be a misnomer, though.
> Some people refer to smoking when they really mean grilling.
snip
> --
> Reg
>
Thanks for the recipe and directions. Yes, I am hot smoking the salmon. I
like fish in the smoker and it seems easier than the grill. You get a
light, smoky flavor and tender, juicy fish and you don't have to worry about
flare-ups from the coals scorching the fish or gluing it to the rack.
Thanks again.
Janet

"Gunner" > wrote in message
...
> Janet, you can weaken this down with wine or more vinegar or as someone
> said soy to make a marinade out of it.
> http://www.mayoclinic.com/health/hea...ecipes/NU00431. But as a glaze
> it is just as good.
>
> I also make a pepper pecan salmon ( basically a pecan praline glaze with
> Sambal Chilli pepper) . It is a sweet heat I serve with a side of steamed
> baby bok choy or asparagus, a wild rice and a chilled crisp Chardonnay

Gunner, thanks for the link. The recipe looks delicious.
Janet

On Sat, 02 Sep 2006 12:04:45 -0600, Janet B. wrote:

> I have a nice piece of salmon that I want to smoke this evening. I've eaten
> salmon that has had maple syrup in the marinade and it was pretty tasty.
> Does anyone have a recipe for this kind of marinade. I've checked Recipe
> Source with no luck. Thanks
> Janet

I prefer Plantation Barbados molasses to maple syrup for salmon. Both
work fine however. Coat the salmon before you grill it. Season with salt
and pepper then the syrup/molasses and a little olive oil. It also works
great on grilled pork chops or grilled ribeyes. Not for every meal but it
is very tastey and it makes for a nice change.

"Janet B." > wrote in message
>>
> Maybe the salmon that I had was really basted instead of marinated. I
> can't ask because the cook inconveniently went out of town for the
> weekend. I wonder if I could cut the basting sauce with water or apple
> juice or orange juice. I would prefer to use the apple juice but I wonder
> if it would overpower the maple syrup. Any thoughts?
> Thanks
> Janet

Water will just water down the syrup and add nothing.

We make a marinade of syrup and soy sauce as was mentioned. Marinate about
4 to 8 hours. Then coat the salmon with black pepper and broil. Comes out
fantastic.

Janet B. wrote:
> I have a nice piece of salmon that I want to smoke this evening. I've eaten
> salmon that has had maple syrup in the marinade and it was pretty tasty.
> Does anyone have a recipe for this kind of marinade. I've checked Recipe
> Source with no luck.

Are you making dessert or a main entree... you want smoked salmon or
salmon pralines?

I think maple smoking of any meat *requires* maple wood chips...
othewise it is not maple smoked regardless of marinade. A marinade
with plain old brown sugar as a sweetener will work well. I think real
maple syrup in any marinade would be wasted, the delicate real maple
flavor would be lost when caramelized during cooking. Actually any
sweetener can be used in a marinade and will still become caramelized
and taste the same as using any kind os sweetener... Karo or sorhgum
will work too. Personally I would choose dark Karo for a sweetener in
a salmon marinade... since salmon doesn't need much time cooking the
dark color would penetrate during marinating creating a nice rind
effect when sliced for presentation, as though it were smoked long and
slow with real wood chips like properly smoked salmon should. A crust
of toasted hazelnut meal would go well with the sweet...

Sheldon

Dave Smith wrote:

> aem wrote:
>
>
>>Dunno, haven't done it. Only suggestion I have is that whatever you
>>do, don't overpower the salmon because it's inherent taste is so good.
>>We use the basting sauce sparingly and get a nice glaze on the fish, it
>>doesn't permeate the salmon. -aem
>
>
> I have never hot smoked fish, only cold smoked. It was my understanding that you
> need a marinade high in acid and salt to kill bacteria, because slow smoking is a
> environment custom made for bacteria growth.


How are bacteria going to grow at 200 F?

--
Reg

"Janet B." > wrote in message
...
>I have a nice piece of salmon that I want to smoke this evening. I've
>eaten salmon that has had maple syrup in the marinade and it was pretty
>tasty. Does anyone have a recipe for this kind of marinade. I've checked
>Recipe Source with no luck. Thanks
> Janet
>

Google "indian candy recipes"

Sheldon wrote:

> I think maple smoking of any meat *requires* maple wood chips...
> othewise it is not maple smoked regardless of marinade.

Now there's an old fallacy.

Maple wood does not impart a "maple syrup" flavor to the smoke.
Nor does apple wood impart an apple flavor, pear impart a pear
flavor, etc.

--
Reg

Edwin Pawlowski wrote:
> "Janet B." > wrote in message

>
> We make a marinade of syrup and soy sauce as was mentioned. Marinate about
> 4 to 8 hours. Then coat the salmon with black pepper and broil. Comes out
> fantastic.

I use a rum BBQ sauce on salmon. And grill it.

2 tbsp peanut oil
1 sweet vadalia onion chopped
1 clove garlic chopper
1 1/2 cups ketchup
1/3 cup worechester sauce
1/2 cup cider vinegar
1/2 cup dark rum
2 tbsp ancho chile powder
2 tbsp hot paprika (I use chipotle)
1/4 to 1/2 tsp cayenne pepper
1/2 tsp ground cumin
1/2 tsp ground coriander

In a pot saute the onions and garlic in the peanut oil till translucent
on medium high. Add the rest and simmer over slow heat approx 1 hour
occassionally stiring.

makes about 3 cups.

Reg wrote:
> Sheldon wrote:
>
> > I think maple smoking of any meat *requires* maple wood chips...
> > othewise it is not maple smoked regardless of marinade.
>
> Now there's an old fallacy.
>
> Maple wood does not impart a "maple syrup" flavor to the smoke.
> Nor does apple wood impart an apple flavor, pear impart a pear
> flavor, etc.

Of course not, and why would you want meat to taste like
confectionary?!?!? duh

If ham/bacon weren't wood smoked and all you did was coat pork with
sugar glaze then you're just eating candy coated pig. Same with
salmon, if you want smoked salmon then wood smoke is *absolutely
manditory* otherwise all you have is salmon glacé... don't imagine
it'd even be edible... not only would you waste the maple syrup you'd
waste the salmon too. You truly have taste in ass disease.

Sheldon Alder

"Reg" > wrote in message
>> I have never hot smoked fish, only cold smoked. It was my understanding
>> that you
>> need a marinade high in acid and salt to kill bacteria, because slow
>> smoking is a
>> environment custom made for bacteria growth.
>
>
> How are bacteria going to grow at 200 F?
>

I think he was referring to slow smoking as cold smoking, done at 80 to 100
degrees. There it makes a difference.

Reg wrote:
>
> More detailed information on smoking fish he
>
> http://www.3men.com/threemen1.htm

The web site you yourself cited says to smoke with *wood*... DUH!

Reg wrote:
> Dave Smith wrote:
>
> > aem wrote:
> >
> >
> >>Dunno, haven't done it. Only suggestion I have is that whatever you
> >>do, don't overpower the salmon because it's inherent taste is so good.
> >>We use the basting sauce sparingly and get a nice glaze on the fish, it
> >>doesn't permeate the salmon. -aem
> >
> >
> > I have never hot smoked fish, only cold smoked. It was my understanding that you
> > need a marinade high in acid and salt to kill bacteria, because slow smoking is a
> > environment custom made for bacteria growth.
>
>
> How are bacteria going to grow at 200 F?

How do you arrive at 200ºF for cold smoking, that's even too high for
hot smoking.

http://seafood.ucdavis.edu/pubs/smoking.htm

Sheldon Cheroot

Sheldon wrote:

> Of course not, and why would you want meat to taste like
> confectionary?!?!? duh
>
> If ham/bacon weren't wood smoked and all you did was coat pork with
> sugar glaze then you're just eating candy coated pig. Same with
> salmon, if you want smoked salmon then wood smoke is *absolutely
> manditory* otherwise all you have is salmon glacé... don't imagine
> it'd even be edible... not only would you waste the maple syrup you'd
> waste the salmon too. You truly have taste in ass disease.

Of course wood smoke is mandatory for smoked
salmon, just not maple wood.

She asked about how to use maple syrup to flavor
the salmon, and you launch off into this full-blown
BS about maple smoke.

The two have nothing to do with each other.

--
Reg

Reg wrote:
> Sheldon wrote:
>
> > Of course not, and why would you want meat to taste like
> > confectionary?!?!? duh
> >
> > If ham/bacon weren't wood smoked and all you did was coat pork with
> > sugar glaze then you're just eating candy coated pig. Same with
> > salmon, if you want smoked salmon then wood smoke is *absolutely
> > manditory* otherwise all you have is salmon glacé... don't imagine
> > it'd even be edible... not only would you waste the maple syrup you'd
> > waste the salmon too. You truly have taste in ass disease.
>
> Of course wood smoke is mandatory for smoked
> salmon, just not maple wood.
>
> She asked about how to use maple syrup to flavor
> the salmon, and you launch off into this full-blown
> BS about maple smoke.

The OP's very first statement: I have a nice piece of salmon that I
want to smoke this evening.

Did you really think she meant in her bong...

Sheldon Functionally

Sheldon wrote:

> The OP's very first statement: I have a nice piece of salmon that I
> want to smoke this evening.


Then she said: she has maple syrup she'd like
to flavor it with.

Then you said: using maple chips to smoke it is
somehow required.

Which is incorrect.

--
Reg

"Bob (this one)" > wrote in message
...
> Janet B. wrote:
>> I have a nice piece of salmon that I want to smoke this evening. I've
>> eaten salmon that has had maple syrup in the marinade and it was pretty
>> tasty. Does anyone have a recipe for this kind of marinade. I've checked
>> Recipe Source with no luck. Thanks
>
> From a column of mine...
>
> FISH FILLETS IN A MAPLE AND DILL BRINE
> This brine works well on fillets of tuna, salmon, orange roughy and trout.
> Brining fish is faster than meats. You need real maple syrup for best
> results.
snip recipe

Thank you, Bob. So many approaches to try. . .good thing there is more
salmon out there ;o}
Janet

"Edwin Pawlowski" > wrote in message
et...
>
> "Janet B." > wrote in message
>>>
>> Maybe the salmon that I had was really basted instead of marinated. I
>> can't ask because the cook inconveniently went out of town for the
>> weekend. I wonder if I could cut the basting sauce with water or apple
>> juice or orange juice. I would prefer to use the apple juice but I
>> wonder if it would overpower the maple syrup. Any thoughts?
>> Thanks
>> Janet
>
> Water will just water down the syrup and add nothing.
>
> We make a marinade of syrup and soy sauce as was mentioned. Marinate
> about 4 to 8 hours. Then coat the salmon with black pepper and broil.
> Comes out fantastic.
Thanks. That makes sense to me. I'll try that next time.
Janet

> wrote in message
ps.com...
>
> Edwin Pawlowski wrote:
>> "Janet B." > wrote in message
>
>>
>> We make a marinade of syrup and soy sauce as was mentioned. Marinate
>> about
>> 4 to 8 hours. Then coat the salmon with black pepper and broil. Comes
>> out
>> fantastic.
>
> I use a rum BBQ sauce on salmon. And grill it.
>
> 2 tbsp peanut oil
> 1 sweet vadalia onion chopped
> 1 clove garlic chopper
> 1 1/2 cups ketchup
> 1/3 cup worechester sauce
> 1/2 cup cider vinegar
> 1/2 cup dark rum
> 2 tbsp ancho chile powder
> 2 tbsp hot paprika (I use chipotle)
> 1/4 to 1/2 tsp cayenne pepper
> 1/2 tsp ground cumin
> 1/2 tsp ground coriander
>
> In a pot saute the onions and garlic in the peanut oil till translucent
> on medium high. Add the rest and simmer over slow heat approx 1 hour
> occassionally stiring.
>
> makes about 3 cups.
>
wow! Are you using a whole, fairly large salmon for this? I bet it's a
knockout.
Janet

"Sheldon" > wrote in message
ups.com...
>
> Janet B. wrote:
>> I have a nice piece of salmon that I want to smoke this evening. I've
>> eaten
>> salmon that has had maple syrup in the marinade and it was pretty tasty.
>> Does anyone have a recipe for this kind of marinade. I've checked Recipe
>> Source with no luck.
>
> Are you making dessert or a main entree... you want smoked salmon or
> salmon pralines?
>
> I think maple smoking of any meat *requires* maple wood chips...
> othewise it is not maple smoked regardless of marinade. A marinade
> with plain old brown sugar as a sweetener will work well. I think real
> maple syrup in any marinade would be wasted, the delicate real maple
> flavor would be lost when caramelized during cooking. Actually any
> sweetener can be used in a marinade and will still become caramelized
> and taste the same as using any kind os sweetener... Karo or sorhgum
> will work too. Personally I would choose dark Karo for a sweetener in
> a salmon marinade... since salmon doesn't need much time cooking the
> dark color would penetrate during marinating creating a nice rind
> effect when sliced for presentation, as though it were smoked long and
> slow with real wood chips like properly smoked salmon should. A crust
> of toasted hazelnut meal would go well with the sweet...
>
> Sheldon
>
Hi Sheldon,
I agree with you that many different kinds of sugar are used in marinades.
However, the faint, elusive taste of the maple syrup on the salmon that I
had eaten was a very pleasant and different taste that I really enjoyed.
Certainly not enough syrup to make pralines. I've been served grilled
and/or smoked salmon that had flavors that I didn't enjoy. By smoked, I
mean in this instance, cooked with smoke. I don't mean the kind of smoking
that preserves fish. .
Janet

"Sheldon" > wrote in message
oups.com...

snip
Same with
salmon, if you want smoked salmon then wood smoke is *absolutely
manditory* otherwise all you have is salmon glacé... don't imagine
it'd even be edible... not only would you waste the maple syrup you'd
waste the salmon too. You truly have taste in ass disease.

Sheldon Alder

I am using alder wood to smoke-cook the fish.
Janet

Janet B. wrote:

> I am using alder wood to smoke-cook the fish.

That's my favorite for most fish, too.

--
Reg

Jill wrote:

> Pure maple syrup is also very expensive, but can be found on the baking
> isle in most grocery stores.

Your grocery store has a baking isle? How did they surround it with water,
did they dig a moat?

Bob