I grew up on salmon and this is by far the best-candied salmon I have ever had. Cancel out the glaze if you just want a somewhat dry smoked product. Still amazing. Don’t forget that orange zest! It’s the secret.
3 Fillets Salmon
1 packages Demerara Brown Sugar
1 cup Coarse Sea Salt
1 The zest of 1 large orange (grated)
7 cloves of garlic (crushed)
2 tbsp Ginger (grated)
1 tsp Cracked Black pepper
1/2 tsp Red Chili Flakes
1/2 tsp cayenne pepper
1 cup Honey
4 oz Red Wine
4 oz Dark Rum
2 cup Brown Sugar
1/2 tsp cayenne pepper
1/2 tsp Cracked Black Pepper
- Cut Salmon into half-inch strips
- Combine all brine ingredients into a large container. I use a roasting pan. Mix well. Don’t be afraid to get in there with your hands.
- Cover and refrigerate for 8 to 12 hours.
- Take out of the container and drip excess liquid. Place on dry racks with space in between. Dry in front of a fan for at least 24 hours. 3 to 4 days would be ideal. I can’t stress enough how important this is. It makes all the difference.
- Mix all glaze ingredients into a pot and reduce until thick.
- Brush both sides of salmon with the glaze. Continue to brush and coat salmon every hour that it is in the smoker.
- Smoke for 4 hours at 160°F.
Smoked Salmon Candy
Indian Candy is a Pacific Northwest treat made from premium wild-caught Canadian Salmon that is treated in a sweet brine and then expertly wood smoked and rolled in fresh peppercorns.
Indian Salmon Candy is a signature Pacific Northwest treat created and perfected by native coastal peoples, it’s hot smoked to perfection and makes the perfect snack on the go.
Wild Chum Salmon, Sugar, Salt, Black Pepper, Natural Wood Smoke
How to Make a Candied Smoked Salmon
Candied Salmon is unbelievable, you can’t have just one piece. It’s delicious to snack on its own or as an appetizer. It can be added to a range of cooked and uncooked dishes, such as pasta, salad, etc.
The smoker in this guide is a high temp. Muurikka Electric Smoking Oven, so cooking time will take about 30min. If you intend to use a “low & slow” smoker, this process could take up to 8 hours.
Mix the sugar, salt, and pepper together.
Fresh Skinless Salmon Filet.
Rinse and pat dry salmon fillet then cut into serving-size steaks.
Spread some of the mixtures on the bottom of a glass or ceramic casserole dish. Leave a little space between the strips of Salmon to allow the Salmon to lose its moisture.
Repeat until covered.
Tightly cover with a plastic wrap and put in the refrigerator to set 4 to 8 hours.
After 4 to 8 hours…
rinse the salmon pieces under cool running water, thoroughly removing the brine.
Pat dry salmon fillet.
Let the salmon strips sit for about 20-30 minutes at room temperature.
Use 2/3 cup of Alder Wood Chips. You can add a sugar cube to the middle of the wood chips, to give the fish a nice golden color.
Start your smoker, wait till there is smoke and put in the Salmon tray.
When the inner temperature of the Salmon reaches 135dgrees
take the tray out …
and with some maple syrup and water (or melted honey) …
paint a thin coating of the Maple syrup (or honey) onto the Salmon to get a nice glaze and place it back in the smoker.
When the inner temperature of the Salmon reaches 150dgrees or when it reaches your desired firmness …
it is ready.
When the Salmon is done, allow it to cool before eating. Bon appetit!