Smoked Salmon Candy
User Reviews
4.8
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Prep Time
1 hr
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Cook Time
4 hrs
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Total Time
5 hrs
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Servings
25
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Calories
164 kcal
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Course
Main Course, Snacks
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Cuisine
American
Smoked Salmon Candy
Description
This preparation begins by layering thick salmon strips, skin on, in a container buried between layers of equal parts kosher salt and brown sugar, enhancing preservation and flavor. The salmon cures in the refrigerator for 30 minutes to 3 hours, depending on desired saltiness; two hours is common. After curing, the salmon is rinsed lightly and patted dry, then left uncovered to dry on racks in a breezy, cool place or the refrigerator overnight to develop a tacky surface that helps smoke adhesion.
Smoking adheres better to fattier portions of fish, so thicker pieces like bellies or collars are preferred to retain moistness and smoky flavor. Thicker strips produce a texture closer to moist jerky, while thinner slices dry out more and last longer. The result is a flavorful, sweet-salty smoked salmon used as a snack or specialty ingredient.
The note highlights that smoke adheres best to fatty salmon, and thickness affects texture and shelf life. Adjust curing time and thickness according to personal taste and intended use.
Ingredients
- 5 pounds salmon cut into 1- to 2-inch thick strips, skin-on pieces
- 1 pound kosher salt
- 1 pound brown sugar
- 1 cup maple syrup or birch syrup
Instructions
- Mix the salt and brown sugar together. Find a lidded container large enough to hold the salmon; a big plastic tub works well. Lay down a layer of the salt/sugar mixture about 1/4 inch deep. Put a layer of salmon down on this, skin side up. Cover the salmon with more salt/sugar mixture. If you need a second layer of salmon, make sure the layer of salt and sugar between them is thick enough so that the pieces of salmon are not touching. Basically you are burying the salmon in salt and sugar. Cover and let cure in the fridge at least 30 minutes, and up to 3 hours. The longer the cure the saltier it will be; I cure for 2 hours.
- Remove the salmon from the cure, which will get wet, and briefly rinse the fish under cold water. Pat dry with a paper towel and set the salmon on a drying rack skin side down. Let this dry in a breezy place for 2 hours, or in the fridge, uncovered, overnight. I put the racks under a ceiling fan near an open window with another fan blowing at the fish from the side. You are doing this to form a pellicle on the salmon, which helps it smoke properly. Don't skip this step!
- Traditionally salmon candy is cold smoked for several days. If you can do this, go for it. Regardless, you want to bring the temperature up gradually over the course of an hour or so and let it sit at around 165°F to 200°F for at least 3 hours, and up to 6 hours if you like your salmon candy harder and smokier.
- Every 90 minutes to 2 hours, paint the salmon with the maple syrup. This also helps to remove any albumen -- the icky white stuff -- that can form between the fish flakes if your smoker gets a little too hot too fast.
- When the salmon looks good and lacquered, typically about 3 to 4 hours, remove it to the drying racks again and paint it one last time with the maple syrup. Allow to cool to room temperature before storing. Salmon candy will last a week in the fridge, longer if vacuum sealed. It freezes well, too.
Notes
- Use fattier cuts of salmon like bellies or collars for better smoke adherence and richness.
- Adjust curing time between 30 minutes to 3 hours; longer curing increases saltiness.
- Thick strips (about 2 inches) yield a moist, tender texture; thinner strips dry more and last longer.
- Dry the cured salmon uncovered in a cool, breezy area or fridge overnight before smoking to improve smoke penetation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 25Serving
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Calories | 164kcal | 8% |
| Carbohydrates | 9g | 3% |
| Protein | 18g | 36% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 50mg | 17% |
| Sodium | 41mg | 2% |
| Potassium | 474mg | 10% |
| Sugar | 8g | 16% |
| Vitamin A | 36IU | 1% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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