This candied salmon recipe combined flaky, perfectly cooked salmon with a sweet and salty mix of kosher salt, brown sugar, and maple syrup to create a salmon dish that will have everyone's mouth watering.
I love fresh salmon. There's just so much you can do with it. One of my favorite ways to cook it is by candying it. It's such a deep, rich, and sweet flavor.
Candied Salmon Recipe
This was inspired by my other sweet salmon recipe on this site and pairs well with this amazing side dish recipe.
Ingredients
It only takes a handful of simple ingredients to make this recipe. In fact, the salmon might be the only thing you even have to shop for.
- Skin on salmon pieces cut into 1 or 2-inch strips
- Kosher salt
- Brown sugar
- Maple syrup
- Hickory, oak, or applewood
See the recipe card at the end of the post for quantities.
Instructions
There are a few steps to this recipe, but when you break them down, they're all very simple.
Step 1: Cure the Salmon
Mix the salt and brown sugar together. In a large container with a tight-fitting lid, place a ¼-inch-deep layer of the salt and sugar mixture. Then, place a layer of salmon on it with the skin side up. Cover the salmon with more of the salt and sugar mixture.
If need, repeat the layering process, ensuring that there is enough salt and sugar mixture between the salmon layers to keep them from touch.
Finally, place the salmon in the refrigerator for 30 minutes to 3 hours based on preference. The longer you cure it, the saltier it will be.
Step 2: Rinse the Salmon
Remove the salmon from the cure and give it a brief rinse. Then, pat it dry with a paper towel.
Step 3: Let the Pellicle Form
Place the salmon skin-side down on a drying rack. Let it dry in a breezy place for 2 hours or uncovered in the refrigerator overnight. This forms the pellicle which is essential for proper smoking.
Step 4: Gradually Smoke the Salmon
Load your smoker with hickory, oak, or applewood, then add the salmon. With the salmon inside, slowly increase the smoker temperature to between 165 degrees and 200 degrees over the course of an hour.
Next continue to smoke the salmon for 3 to 6 hours, depending on your preference. The longer you smoke it, the harder and smokier it will be.
Be sure to paint the salmon with maple syrup every 75 - 90 minutes to ensure a good candied coating and to remove any albumen - the white stuff - that may be present.
Step 5: Cool
When the salmon develops a glossy, lacquered look - around 3 to 4 hours of smoking - transfer it from the smoker to the drying racks again. Give the salmon one last coat of maple syrup and allow it to cool to room temperature before storing.
Hint: Be sure to bring the smoker temperature up gradually to ensure the best cooking and prevent the formation of ablumen.
Substitutions
Don't have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change this candied salmon recipe.
- Table Salt - If you don't have kosher salt, you can use table salt. This is normally not recommended for fully curing meats, but it will work in this case.
- Black Strap Molasses - If you don't have maple syrup, you can use black strap molasses. It will have a slightly different flavor, however.
Variations
Want to personalize this candied salmon recipe? Here are some of my tried and true tips for changing up this recipe.
- Spicy - Mix the maple syrup with red pepper flakes, cayenne or hot sauce for a spicy version.
- Your Favorite Fish - You can candy any of your favorite meaty fishes with this recipe.
If you love recipes like this, you may also enjoy these molasses-glazed chicken thighs.
Equipment
It only takes a few pieces of basic kitchen equipment to make this recipe.
- Bowl
- Large container with a tight-fitting lid
- Drying rack
- Smoker
- Basting brush
Storage
You can store this salmon in the refrigerator for up to a week. For longer storage, you can freeze it in an air-tight container for up to 2 months.
Tips
This recipe is relatively simple, but it's one of those that has to have a "touch" when you make it. These tips will help you with that.
- Ensure your salmon is fully covered on all sides with the salt/sugar mixture.
- Adjust your curing time for your desired saltiness.
- To prevent the white goo - called albumen - from forming on your salmon, be sure to slowly raise the smoker's temperature.
- Don't rush the drying process before smoking. A good pellicle is key to smoking fish.
FAQ
Do you have questions about this candied salmon recipe? Here are some of the most commonly asked questions about candied salmon.
It really is. There are a few steps, but it's mostly all prep work.
It will last for up to a week in the refrigerator or up to 2 months in the freezer.
You can enjoy it either way. Snack on it directly from the refrigerator or heat it up in the microwave.
Candied Salmon Video
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Candied Salmon
Ready to get cooking? Remember that you can print this recipe if you would like.
Candied Salmon
Equipment
- smoker
- Wood Chips/Chunks/Pellets (whatever your smoker is designed for)
- large container wit lid
Ingredients
- 2- 2 ½ pounds salmon fillet, fresh, skin on
- ¾ cup sea or kosher salt
- 1 cup brown sugar packed
- ½-3/4 cup maple syrup for basting
Instructions
- Get out and measure your ingredients.
- Find a container that is big enough to hold all of the salmon with a lid.
- Mix the salt and brown sugar together.
- Sprinkle salt mixture until it is about ¼ of an inch deep everywhere. Place salmon, skin side up, on top of salt mixture and contine to cover salmon until done. If another layer of salmon is needed make sure salmon pieces are not touching and totally covered with salt mixture.
- Cover and allow to cure inside your fridge for at least 30 minutes, and up to 3 hours. Remember,the longer you cure, the saltier your salmon candy will be. I find 90 minutes to 2 hours long enough.
- Remove the salmon and quickly rinse fish under cold water. Pat dry with a paper towel and place salmon on a rack, skin side down. Allow to sit inside your fridge overnight. You need to form a pellicle on the salmon which helps the salmon to smoke properly. This step is so important.
- Preheat your smoker to 165 degrees F.
- Slice salmon into 1 inch thick strips, around 4 inches long.
- Bring the temperature of your smoker up gradually over an hour or so to 200 degrees for about 3 hours. The harder you enjoy salmon candy the longer you can allow it to smoke. I've found any longer than 5 hours is long enough.
- Every 75 to 90 minutes, paint the salmon with the maple syrup. This also helps to remove any albumen (white stuff) that has accumulated fro your smoker getting too hot too fast.
- When the salmon looks gorgeous, at about 3 hours, remove from smoker and place on rack again with a fresh coat of maple syrup on every piece. Allow to cool to room temperature before storing.
- Salmon candy will last a week in the fridge, longer if vacuum sealed, it will freeze beautifully as well.
- Enjoy every bite!
Notes
- Ensure your salmon is fully covered on all sides with the salt/sugar mixture.
Adjust your curing time for your desired saltiness - To prevent the white goo - called albumen - from forming on your salmon, be sure to slowly raise the smoker's temperature.
- Don't rush the drying process before smoking. A good pellicle is key to smoking fish.
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