Ingredients

• 800 g salmon in 3 cm cubes
• 1 For the Brine
• 1 L water
• 80 ml salt
• 125 ml maple syrup
• 60 ml soy sauce
• 1 tbsp pepper
• 1 For the Glaze
• 80 ml maple syrup
• 2 tbsp soy sauce
• 1 tbsp Dijon mustard
• 1 Maple wood chips

Instructions

1. 1

   Prepare the brine by mixing all ingredients. Chill.

2. 2

   Brine the salmon cubes for 4-6 hours in the refrigerator.

3. 3

   Rinse and dry for 2-3 hours on a rack.

4. 4

   Mix the glaze ingredients.

5. 5

   Arrange the cubes on the smoker rack.

6. 6

   Smoke at 200-225°F for 1h30, brushing with glaze every 30 minutes.

7. 7

   The nuggets should be caramelized and shiny.

8. 8

   They are eaten like smoked fish candy. Addictive!