Recipes seafood

Ora King Salmon Bites

Smoked Ora King salmon over a sweet-salty dry brine and maple syrup glaze, served on a crispy sourdough toast with shallots and capers.

Prep
480 min
Cook
120 min

This salmon recipe uses a sweet and salty dry brine and a brush of maple syrup before smoking — elevating the flavor tenfold. Serve as-is on top of a crispy baguette for a delicious appetizer.

Method

Directions

  1. 1
    Dry brine 2 pounds Ora King Salmon in 3/4 cup brown sugar and 3/4 cup kosher salt — covering bottom, sides and top to the best of your ability. Cover with plastic wrap and place in the fridge for 8 hours.
  2. 2
    Rinse brine off with water and pat dry.
  3. 3
    Brush lightly with maple syrup and lightly sprinkle brown sugar on top.
  4. 4
    Set pellet smoker to 180-225°F and smoke until internal temperature reaches 145°F, about 2 hours.
  5. 5
    Let rest for 15-30 minutes.
  6. 6
    While resting, slice sourdough to desired thickness. Brush slices with olive oil and grill until brown but not burnt.
  7. 7
    Combine 1 tsp minced garlic with some olive oil and brush tops of slices. Place flaked salmon on bread, then top with sliced shallots and capers.
  8. 8
    Sprinkle with Italian seasoning and ground pepper before serving.

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