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Salmon Candy

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.
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Prep Time 1 hour
Cook Time 4 hours
Total Time 5 hours
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