Maple-Smoked Salmon

(Courtesy of Better Homes and Gardens)

Ingredients:
6-8 alder or apple wood chunks
1 fresh or frozen salmon fillet (with skin), about 1 inch thick (2 lbs.)
1/2 c. pure maple syrup
2 Tbsp. water
1 Tbsp. coarsely cracked mixed peppercorns
1/4 tsp. salt
2 Tbsp. pure maple syrup

Directions:
Thaw salmon, if frozen.  Rinse salmon and pat dry with paper towels.  At least 1 hour before smoke cooking, soak wood chunks in enough water to cover.  Drain before using.

Place salmon in a resealable plastic bag set in a shallow dish.  For marinade, in a small bowl combine 1/2 c. maple syrup, water, peppercorns and salt.  Pour marinade over salmon; seal bag.  Marinate in refrigerator for 1 hour, turning bag occasionally.  Drain salmon, discarding marinade.

In a smoker arrange preheated coals, drained wood chunks, and water pan according to manufacturer's directions.  Pour water into pan.  Place salmon, skin side down, on grill rack over water pan.  Cover and smoke for 45-60 minutes or until fish begins to flake when tested with a fork.  Brush salmon with 2 Tbsp. maple syrup.  Cover and smoke 5 minutes more.