Candied Salmon
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Candied Salmon
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This candied salmon recipe is cured in a salty brown sugar mix and then smoked for hours to create a sweet and savory dish.
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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
- Recipe modified from Candied Salmon
- 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.
Nutrition Information
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Calories
278kcal
(14%)
Carbohydrates
22g
(7%)
Protein
27g
(54%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
3g
Cholesterol
75mg
(25%)
Sodium
5724mg
(239%)
Potassium
712mg
(20%)
Sugar
21g
(42%)
Vitamin A
54IU
(1%)
Calcium
44mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Calories | 278kcal | 14% |
| Carbohydrates | 22g | 7% |
| Protein | 27g | 54% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 75mg | 25% |
| Sodium | 5724mg | 239% |
| Potassium | 712mg | 15% |
| Sugar | 21g | 42% |
| Vitamin A | 54IU | 1% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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