Smoked salmon candy is a sweet and salty delicious treat that you’ll want to add to your next charcuterie board.
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Table of Contents
What is salmon candy
Salmon candy is created when you brine fresh salmon in sugar and salt and then smoke it.
During the brining process, the fish extracts moisture while the sugar and salts flavor the meat. As it cures for a couple of hours, it begins to harden a little.
Then, it’s cooked over low heat with natural wood smoke. The cooking process adds more flavor to the salmon, helps dry it out a little more and forms a sweet and salty crust.
For other smoked seafood recipes, try my recipes for smoked halibut and smoked cranberry salmon.
Ingredients
- Salmon: Buy fresh or previously frozen whole salmon fillets. Cut it into cubes.
- Brown Sugar: You can use dark brown sugar or light brown sugar. I prefer dark brown sugar, because it has a rich molasses flavor.
- Kosher Salt: It’s important to use kosher salt and not table salt. Table salt will make this recipe way too salty.
- Maple Syrup: Pure maple syrup is best.
- Hot Sauce: Grab your favorite hot sauce. I used FYR RED for this recipe.
Substitutions: You can make this recipe with any type of fish and with or without the hot sauce. Instead of maple syrup, you can also use honey.
See the full recipe card below for servings and a full list of ingredients.
How to make smoked salmon candy
- STEP ONE: Cut the salmon into cubes or strips of salmon. Feel around for any bones and remove them.
- STEP TWO: Place the pieces of salmon, brown sugar and kosher salt in a large bowl. Mix everything together. Cover with plastic wrap. Refrigerate for 2 hours.
PRO TIP: After you make your first batch, experiment next time by adding other spices to the sugar mixture. Some to consider include coriander, garlic powder, black pepper or cayenne pepper.
- STEP THREE: Remove the salmon from the sugar mixture. Rinse under cold water to remove the brine.
- STEP FOUR: Pat dry with a paper towel. Place on a drying rack over a rimmed baking sheet pan skin side down. Refrigerate uncovered for 2 hours.
- STEP FIVE: Heat the smoker to 250F degrees. I like using natural alder wood. It tastes great with seafood. Combine 1/4 cup of maple syrup and a few dashes of hot sauce in a small bowl.
- STEP SIX: Place the salmon on the smoker over indirect heat. It’s easiest to keep all the pieces on the baking rack.
- STEP SEVEN: Smoke the salmon for about 45 minutes, basting every 15 minutes with the hot maple syrup mixture. The salmon is done when it reaches an internal temperature of 140-145F degrees.
PRO TIP: I use an instant-read digital meat thermometer to measure the internal temperature.
How to serve salmon candy
You can use salmon candy in a variety of ways. The pieces of salmon are delicious in a protein bowl or on a bed of rice.
It’s also delicious on a charcuterie board with other smoked meats, cheeses and crackers.
Storage
Once you make this smoked candied salmon recipe, store leftovers in an airtight container in the refrigerator. It will last for 4-5 days. You can also freeze leftovers for a couple of months.
GCG Pro Pitmaster Tips
- For the best results, use the freshest seafood you can find
- Remove any bones
- Use kosher salt, not table salt
- Rinse off the sugar and salt mixture before smoking
Frequently Asked Questions
Smoked salmon candy combines the savory taste of seafood with a kiss of smoke and a sweet and salty coating.
Yes. You should refrigerate smoked salmon candy. Even though it’s smoked, it doesn’t contain any preservatives that would make it shelf-stable.
Store smoked salmon candy in the refrigerator for 4-5 days or in the freezer for a couple of months.
Yes. Brown sugar-cured candied salmon is cooked on the smoker to an internal temperature of 140-145F degrees.
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Smoked Salmon Candy
Ingredients
- 1 lb fresh salmon, cubed
- 1/2 cup brown sugar
- 2 tbsp kosher salt
- 1/4 cup maple syrup
- 1 tsp hot sauce
Instructions
- Brine: Place the pieces of salmon in a medium bowl with the brown sugar and kosher salt. Mix well. Cover and refrigerate for 2 hours.
- Rinse: Remove the salmon from the fridge and rinse under cold water to remove the sugar mixture.
- Air Dry: Pat the salmon dry with a paper towel and place the pieces skin side down on a baking rack over a sheet pan. Refrigerate uncovered for 2 more hours.
- Heat Grill: Heat your smoker to 250F degrees with an indirect heat zone.
- Make Glaze: In a small bowl, combine the maple syrup and hot sauce.
- Smoke: Place the baking rack of salmon on the smoker. Cook for 45 minutes, basting with the syrup every 15 minutes. Cook to an internal temperature of 140-145F degrees.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
