Pine-Smoked & Maple-Glazed Wild Salmon

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This pine-smoked and maple-glazed wild salmon offers a sophisticated take on outdoor cooking, blending the earthy aroma of forest floor botanicals with a rich, sweet glaze. By using green pine needles soaked in bourbon to create a fragrant smoke, the fish develops an incredible depth of flavour that perfectly complements the natural oils of the salmon. It is a striking dairy-free main course that brings a sense of occasion to any alfresco dinner party or weekend gathering.

A heart-healthy choice for those seeking a high-protein meal, this recipe balances the piquant heat of Dijon mustard with the woody sweetness of freshly tapped maple syrup. The technique of using a wire rack inside a cast-iron frying pan ensures the salmon is gently infused with smoke rather than charred. Serve this elegant dish alongside seasonal greens or crushed new potatoes for a complete and wholesome homemade meal.

Ingredients for Pine-Smoked & Maple-Glazed Wild Salmon

1 to 2 large handfuls green pine needles
120ml bourbon
120ml grade-B, freshly tapped maple syrup
45ml Dijon mustard
2 teaspoons freshly milled black pepper
Four 170g salmon fillets, patted dry
Kosher salt, to taste
One 9-inch round wire cooling rack

How to make Pine-Smoked & Maple-Glazed Wild Salmon

Prepare a medium-high-heat fire, with the flames occasionally licking the grill grate. Let it burn for at least 30 minutes. Whilst the fire heats, soak the pine needles in the bourbon.
In a bowl, whisk together the syrup, mustard, and pepper. Season the salmon generously with salt and coat with the glaze.
Place a large cast-iron skillet upon the grill grate. Let it heat until very hot. Using tongs or one's own gloved hand, press the needles into the bottom of the skillet, taking care not to drizzle combustible bourbon into the flames, and place the rack on top of the needles. Place the fish on top of the rack and cover the pan. Cook until the fish is just opaque, about 15 minutes for medium. Serve, brushed with additional glaze, if desired.

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