Smoked Maple Canned Salmon
Recipe type: Smoked Preserved Seafood
Cuisine: BBQ
  • Brine
  • 3½ quarts of water
  • ¼ cup of soya sauce
  • 1½ cups of brown sugar
  • 1½ cups of coarse salt
  • 2 tablespoons of onion powder
  • ½ cup of white sugar
  • 8 cloves of garlic, minced
  • Glaze:
  • maple syrup
  • golden corn syrup
  • canola oil
  1. Combine all of the brine ingredients in a large pot over medium heat.
  2. Simmer and stir until all sugar and salt is disolved.
  3. Remove from heat and allow to cool.
  4. Place the salmon, with skin on, scales removed, into a large container with a lid.
  5. Add the cooled brine and place into the fridge overnight.
  6. I used 2 kinds of salmon.
  7. Chinook and the White King salmon.
  8. The salmon was brined for 18 hours.
  9. Remove the salmon from the brine and rinse under cool running water.
  10. Pat dry.
  11. Cut salmon into strips close to the size needed to fill the jars.
  12. Spray the rack from the smoker well with non stick spray.
  13. Place the salmon on the rack, skin side down leaving a bit of space between the pieces.
  14. Glaze with a 50/50 combination of pure maple syrup and Rogers Golden Syrup.
  15. Place the rack on the top setting in the smoker and smoke for one hour.
  16. Have all jars clean and sterilized and in hot water.
  17. All lids and rings should be in a pot of water, slightly simmering on low/medium heat.
  18. Fill the canner with the proper amount of water for your model.
  19. I used 4 quarts for this application.
  20. Remove the salmon from the smoker and allow to cool for a few moments.
  21. Gently fill the jars with warm salmon, leaving ¼ headspace in each jar.
  22. Drizzle with a touch of canola oil.
  23. I then topped each jar with 2 heaping tablespoons of Rogers Golden Syrup.
  24. Clean the rims of the jars with a hot clean cloth, add the lids and rings until finger tight.
  25. Place on the racks of the pressure cooker.
  26. Place and secure the lid on the cooker.
  27. Now crank up the heat!
  28. You want the pressure cooker to get fully pressurized.
  29. Once that happens and the cooker begins to let off a steady stream of steam, start timing for 10 minutes.
  30. This is a very important step, do not skip.
  31. Once the 10 minutes has passed add the 10 pound weight and maintain the cooker just under 10 psi for 110 minutes.
  32. After 110 minutes remove the canner off the heat and allow to cool for 1 hour before removing the lid of the pressure cooker.
  33. Remove all jars and allow to cool completely.
Recipe by Nutmeg Disrupted at