Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Preheat the oven to 325°F.

For the granola, combine all ingredients except maple syrup, vanilla, and butter. Mix well, then slowly pour in the vanilla, maple, and then butter. Mix until well combined, leaving some clumps.

Spread onto a parchment-lined baking sheet and bake in the oven for 20 – 25 minutes, stirring the mixture every 5 or so minutes as it can darken quite easily. Let cool before storing in an airtight container.

Combine all ingredients except salmon in a small pot and let simmer for 2 – 3 minutes until the sugar is dissolved.

Place hot smoked salmon and a parchment-lined baking sheet. Brush the salmon liberally with the glaze mixture and bake in the oven for 5 minutes. Remove from the oven and apply more glaze, then return to the oven for 5 minutes. Repeat this process until the salmon has a thick coat and all glaze has been used.

Let the salmon cool and break into larger bite-sized pieces. Serve over maple ice cream (or flavour of your choice, vanilla works great too!) with granola and a drizzle of maple syrup.