Salmon Candy
Discover the perfect balance of sweet and smoky in Savory-Smoked Salmon Candy You’ll Fall in Love With—a delicious snack recipe seafood lovers can’t resist.
Ingredients
Fresh Salmon Fillet (1–2 lb)
- Use wild Alaskan or Atlantic salmon. Sockeye has a beautiful color and robust taste.
- Skin-on fillets work best; you can remove the skin after smoking if desired.
Dry Brine (Salt–Sugar Mix)
- ½ cup kosher salt or sea salt
- 1 cup brown sugar light or dark
- Optional 2 tablespoons white sugar if you crave extra sweetness
- Optional 1 teaspoon ground black pepper for mild spice
Smoke Wood Chips
- Hickory cherry, or apple wood provide a sweet-smoky balance. Some prefer alder for a more traditional fish aroma.
Optional Flavors
- ¼ cup maple syrup or honey brushed onto the fish for a glossy candy-like finish.
- A pinch of chili flakes if you enjoy a bit of heat.
Instructions
Step 1: Prep the Salmon
- Pat Dry: Rinse the salmon under cold water, then pat it thoroughly with paper towels.
- Cut into Strips: Slice the fillet into strips about 1 inch wide and 4–5 inches long. This size ensures uniform curing and a jerky-like feel.
Step 2: Cure with Salt and Sugar
- Create the Dry Brine: In a bowl, mix ½ cup salt and 1 cup brown sugar. Add any extra spices if desired.
- Layer: Spread a thin layer of the cure in a container or baking sheet. Lay salmon strips on top, then cover them completely with the remaining salt-sugar mixture.
- Cover: Wrap the dish with plastic wrap or foil. Place it in the refrigerator to cure overnight (8–12 hours). The cure draws out moisture and sets the candy-like flavor.
Step 3: Rinse and Dry
- Rinse: Remove the salmon from the cure. Rinse each piece under cold water to wash away excess salt and sugar.
- Pat Dry: Gently pat the fish strips with paper towels. Let them air-dry on a rack for 30 minutes. This forms a “pellicle,” a tacky surface that helps smoke adhere.
Step 4: Smoke the Salmon
- Preheat Smoker: Aim for smoker temps of 150–160°F (65–71°C) for a slow, low heat. If your smoker can’t go that low, set it to around 175°F and watch closely.
- Add Wood Chips: Use hickory or apple chips for a sweet, aromatic smoke. Let them start smoking before adding fish.
- Arrange Strips: Lay salmon strips on the smoker grate, leaving space so smoke circulates.
- Slow Smoke: Smoke for about 2–3 hours, depending on how firm or chewy you want the fish. A typical internal temperature to aim for is around 145°F (63°C), but many prefer to go by texture rather than strict temperature.
- (Optional) Glaze: Halfway through, brush maple syrup or honey on the strips to boost the candy-like sheen.
Step 5: Cool and Store
- Rest: Remove strips from the smoker and let them cool on a wire rack.
- Sample: Slice off a small piece to check flavor and dryness—adjust future smoke or brining times if needed.
- Store: Keep salmon candy in an airtight container in the fridge for up to a week. If you want to store it for a longer period, place it in a sealed freezer bag. Thaw in the fridge before enjoying.