Salmon Candy: A Sweet & Smoky Delicacy – Recipes & Storage

Few snacks wow a crowd like salmon candy: maple-glazed salmon strips smoked low and slow until glossy and chewy. After brining three batches at different salt levels, I dialed in a recipe that balances sweetness with gentle heat, delivering protein-rich finger food in just two hours of relaxed smoking.

What is Salmon Candy?

At first glance, the name salmon candy might sound unusual, but it perfectly describes this delightful treat. It is a type of sweet-smoked salmon that has been brined with sugar and salt, then slowly smoked to develop a rich, caramelized glaze. The result is a tender, slightly chewy texture that melts in your mouth while offering a perfect balance of smoky, sweet, and savory flavors.

How is Salmon Candy Different from Traditional Smoked Salmon?

Unlike regular smoked salmon, which is often used in bagels, sandwiches, and sushi, salmon candy has a firmer, jerky-like consistency. The extra curing time and higher sugar content create a glazed exterior, making it perfect for snacking, gifting, or incorporating into recipes.

Key differences include:

• Flavor – Traditional smoked salmon is salty and savory, while salmon candy has a distinct sweetness.
• Texture – Regular smoked salmon is delicate and flaky, but salmon candy is firmer with a glossy, caramelized coating.
• Preparation – It undergoes a longer curing and smoking process to achieve its signature sweet-smoky taste.

For those who love hearty salmon dishes, you might also enjoy this Salmon Stew Recipe, which offers another delicious way to enjoy the rich flavors of this fish.

How Salmon Candy is Made

Making salmon candy requires a careful balance of brining, smoking, and glazing to create its signature sweet, smoky flavor. While the process takes time, the result is a delicious treat that can be enjoyed in many ways.

1. Selecting the Right Salmon

The first step is choosing high-quality salmon. The best options include:

• Sockeye salmon – Known for its deep red color and rich taste.
• King salmon – The fattiest variety, which makes it extra moist.
• Coho salmon – Milder in flavor but still great for smoking.

Fresh, wild-caught salmon is ideal because it has better texture and flavor compared to farmed fish. If fresh salmon isn’t available, frozen works as long as it’s properly thawed.

2. The Curing Process

Before smoking, the salmon must be cured in a sweet and salty brine to enhance its flavor. The brine typically includes:

• Brown sugar or maple syrup – Adds sweetness and caramelization.
• Salt – Helps preserve the fish and draw out moisture.
• Optional seasonings – Black pepper, garlic, or even a touch of cayenne for a spicy kick.

The fish is then left to soak in the brine for 8-12 hours, allowing the flavors to fully penetrate.

3. The Smoking Process

After brining, the salmon is dried and smoked at a low temperature for several hours. This step is crucial because it:

• Enhances the smoky aroma
• Creates the chewy texture
• Gives the fish its characteristic deep color

4. Glazing for the Final Touch

To complete the process, a final glaze of maple syrup or honey is brushed on during the last hour of smoking. This adds a glossy finish and intensifies the sweetness, creating the perfect balance of flavors.

Best Salmon Candy Recipes

Now that you know how salmon candy is made, it’s time to explore some delicious ways to prepare it at home. Whether you prefer a classic maple glaze, a smoky brown sugar rub, or a spicy twist, there’s a recipe for every taste.

1. Classic Maple Salmon Candy

This recipe delivers the traditional sweet and smoky flavor that makes salmon candy so popular.

Ingredients:

• 2 pounds of salmon fillets, skin on
• 1 cup brown sugar
• ½ cup maple syrup
• ¼ cup kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder

Instructions:

1. Prepare the brine – Mix brown sugar, salt, black pepper, and garlic powder in a bowl.
2. Cure the salmon – Coat the fillets with the brine mixture and let them sit in the refrigerator for 8–12 hours.
3. Rinse and dry – Gently rinse the salmon, pat dry, and let it air-dry for 1 hour.
4. Smoke the salmon – Set your smoker to 175°F (80°C) and smoke for 3–4 hours.
5. Glaze and finish – Brush maple syrup on the fillets in the final hour of smoking.
6. Cool and enjoy – Let the salmon cool before slicing into bite-sized pieces.

2. Alaskan-Style Brown Sugar Salmon Candy

This version uses brown sugar as the main sweetener, delivering a rich, caramelized glaze.

Ingredients:

• 2 pounds wild-caught salmon
• 1 ½ cups brown sugar
• ½ cup sea salt
• 1 teaspoon smoked paprika
• 1 teaspoon crushed red pepper flakes

Instructions:

1. Mix brown sugar, salt, smoked paprika, and red pepper flakes.
2. Coat the salmon fillets with the mixture and refrigerate overnight.
3. Smoke at 200°F (93°C) for 4–5 hours, brushing with melted brown sugar every hour.

3. Spicy Honey-Glazed Salmon Candy

For those who love a spicy-sweet kick, this recipe adds chili flakes and honey to the mix.

Ingredients:

• 2 pounds salmon fillets
• 1 cup honey
• ½ cup brown sugar
• 1 tablespoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon black pepper

Instructions:

1. Mix the brown sugar, cayenne, salt, and black pepper.
2. Coat the salmon and refrigerate overnight.
3. Smoke at 180°F (82°C) for 3 hours, brushing with honey every 45 minutes.

These recipes bring out the best flavors of salmon candy, whether you love classic, rich, or spicy tastes.

Where to Buy Salmon Candy

If making salmon candy at home sounds time-consuming, don’t worry—you can find high-quality options from trusted sources. Many specialty markets and online seafood retailers offer freshly smoked, pre-packaged salmon candy, making it easy to enjoy this delicacy without the extra effort.

1. Online Marketplaces

Ordering salmon candy online is one of the most convenient options. Several reputable seafood suppliers deliver vacuum-sealed, freshly smoked salmon straight to your door. Some of the top online retailers include:

• Alaskan Smokehouse – Offers wild-caught, alder-smoked salmon candy with a rich, smoky-sweet flavor.
• SeaBear Smokehouse – Specializes in small-batch smoked seafood, using traditional Pacific Northwest techniques.
• Fulton Fish Market – Known for its premium, restaurant-quality seafood, including salmon candy.

2. Local Fish Markets and Smokehouses

For those who prefer to shop in person, visiting a local fish market or smokehouse can be a great way to find freshly prepared salmon candy. Many coastal towns, especially in Alaska, Washington, and Oregon, have artisanal smokehouses that produce this specialty item.

When buying from a local source, keep these tips in mind:

• Look for a glossy glaze – A well-cured salmon candy should have a caramelized, slightly sticky surface.
• Check for firm texture – It should be chewy but not overly dry or brittle.
• Ask about smoking techniques – High-quality salmon candy is typically smoked over alder, cherry, or applewood for the best flavor.

3. Grocery Stores and Specialty Food Shops

While not as common, some gourmet grocery stores and specialty food shops carry salmon candy, especially in regions known for smoked seafood. Stores to check include:

• Whole Foods Market – Occasionally carries small-batch smoked salmon products.
• Trader Joe’s – Known for unique and high-quality seafood selections.
• Local Co-ops & Delis – Some independent markets sell locally smoked salmon candy.

Frequently Asked Questions (FAQs)

Conclusion

Salmon candy is more than just a snack—it’s a richly flavored, traditional delicacy with deep roots in the Pacific Northwest. Its sweet, smoky, and savory taste makes it a favorite among seafood lovers, whether enjoyed on its own or incorporated into recipes.

What makes salmon candy truly special is its perfect balance of flavors. The combination of sugar, salt, and slow smoking creates a chewy, caramelized texture that’s both satisfying and unique. Plus, it’s packed with omega-3 fatty acids, protein, and essential nutrients, making it a delicious yet nutritious treat.

Whether you choose to make it at home, buy it from a trusted smokehouse, or try new ways to serve it, salmon candy is an experience worth savoring. From hiking snacks to gourmet pairings, this versatile delicacy deserves a spot on your next menu.

Salmon Candy

Salmon Candy is a traditional delicacy from the Pacific Northwest and Alaska, featuring salmon strips cured in a sweet and salty brine, then smoked to achieve a rich, smoky-sweet flavor with a tender, slightly chewy texture.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 4 hours hrs

Total Time 5 hours hrs

Course Appetizer, Snack

Cuisine American

Servings 25 pieces

Calories 160 kcal

Ingredients

  

• 5 pounds salmon fillets skin-on, cut into 1-2 inch wide strips
• 1 pound kosher salt
• 1 pound brown sugar
• 1 cup pure maple syrup preferably dark amber or Grade B

Instructions

 

Curing:

• Mix kosher salt and brown sugar thoroughly.
• In a large non-metallic container, spread a ¼-inch layer of the salt-sugar mixture.
• Place salmon strips on the mixture, skin side up, ensuring pieces do not touch.
• Cover salmon with remaining salt-sugar mixture, effectively burying the fish.
• Cover and refrigerate for 2 hours.

Rinsing and Drying:

• Remove salmon from the cure and briefly rinse under cold water to remove excess brine.
• Pat dry with paper towels.
• Place salmon on a wire rack over a baking sheet, skin side down.
• Let dry in a cool, breezy place for 2 hours, or refrigerate uncovered overnight, to form a pellicle (a tacky surface layer).

Smoking:

• Preheat smoker to 165°F to 200°F.
• Place salmon on oiled wire racks in the smoker.
• Smoke for 3 to 4 hours, brushing with maple syrup every 90 minutes to 2 hours.
• Salmon is ready when it appears bronzed, lacquered, and feels firm.

Cooling and Storing:

• Remove salmon from smoker and brush with maple syrup one last time.
• Allow to cool to room temperature.
• Store in an airtight container in the refrigerator for up to a week, or freeze for longer storage.

Notes

• Salmon Selection: Opt for high-quality, wild-caught salmon such as sockeye, king, or coho for the best flavor and texture.
• Pellicle Formation: Ensuring the salmon forms a pellicle before smoking is crucial for proper smoke adhesion and flavor development.
• Smoking Wood: Alder wood is traditional for smoking salmon and imparts a delicate flavor.
• Texture Preference: For a drier, jerky-like texture, extend the smoking time; for a moister result, reduce smoking duration accordingly.
• Variations: Experiment with additional flavors by incorporating spices like black pepper, garlic powder, or cayenne into the cure.

Keyword Salmon Candy, Smoked Salmon, Candied Salmon, Fish Jerky