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Salmon Candy

This sweet, smoky, and slightly sticky salmon candy transforms fresh salmon into a caramelized masterpiece perfect for parties, gift giving, or snacking. With a perfectly balanced sweet and savory flavor profile, this impressive appetizer delivers restaurant quality results with straightforward techniques.
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Prep Time 12 hours 30 minutes
Cook Time 5 hours
Total Time 17 hours 30 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: Pacific Northwest American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon
  • 2 pounds salmon fillet skin removed, cut into 1 inch strips
  • 1 cup brown sugar packed
  • 1/4 cup kosher salt
  • 1 tablespoon black pepper coarsely ground
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
For the Glaze
  • 1/2 cup pure maple syrup
  • 1/4 cup brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1/2 teaspoon cayenne pepper optional for heat

Equipment

  • Smoker or pellet grill with smoking capability
  • Sharp fillet knife
  • Large glass or plastic container for brining
  • Wire cooling racks
  • Sheet pans lined with parchment paper
  • Basting brush
  • Instant read thermometer
  • Wood chips or pellets such as alder, apple, or cherry

Method
 

  1. Remove the skin from your salmon fillet using a sharp knife held at a slight angle. Cut the salmon into strips about 1 inch wide and 3 to 4 inches long, keeping the pieces relatively uniform so they cure and smoke evenly.
  2. Combine brown sugar, kosher salt, black pepper, garlic powder, and onion powder in a bowl to create the dry cure mixture.
  3. Coat each salmon strip generously with the cure mixture, making sure all surfaces are covered. Layer the coated pieces in a glass container, sprinkling extra cure between layers.
  4. Cover the container and refrigerate for 12 to 24 hours. The longer cure time produces firmer, more intensely flavored candy, while shorter times yield a softer texture.
  5. Rinse each piece of salmon under cold water to remove excess cure. Pat dry thoroughly with paper towels and place on wire racks, then let them sit uncovered in the refrigerator for 2 to 4 hours until a tacky pellicle forms on the surface.
  6. Preheat your smoker to 175 degrees Fahrenheit using alder, apple, or cherry wood. While it heats, combine maple syrup, brown sugar, soy sauce, honey, and cayenne in a small saucepan and warm over low heat until the sugar dissolves.
  7. Place the salmon strips on the smoker racks with space between each piece for smoke circulation. Smoke at 175 degrees Fahrenheit for 2 hours, then begin basting with the glaze every 30 minutes.
  8. After 3 hours of smoking, raise the temperature to 200 degrees Fahrenheit. Continue smoking and basting until the internal temperature reaches 150 degrees Fahrenheit and the exterior looks glossy and deeply caramelized, about 1 to 3 more hours.
  9. Apply the final glaze about 15 minutes before removing from the smoker, then do not baste again to create that signature sticky, lacquered finish.
  10. Remove the salmon candy from the smoker and place on clean wire racks. Let cool completely at room temperature for at least one hour before eating or storing.

Notes

Store in an airtight container in the refrigerator for up to 2 weeks, separating layers with parchment paper to prevent sticking. For freezing, vacuum seal or wrap tightly in plastic wrap, then place in freezer bags for up to 3 months. Wild caught salmon like sockeye or king provides the best flavor and texture. Use pure maple syrup for authentic flavor as pancake syrup produces inferior results.