Candied smoked Salmon is a very simple recipe that turns an already meaty masterpiece into an irresistibly snackable treat. This recipe is perfect for a get together as it will impress anyone who eats it.
Been in the mood for fish?
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- HOW TO PREPARE YOUR SALMON
- HOW TO MAKE CANDIED SMOKED SALMON
- Rinse and Dry
- TIME TO SMOKE
- Wait You're not done! On to Basting.
- Candied Smoked Salmon Nutrition Facts:
TID BIT OF MY HISTORY
Below is a throwback of me with a large female chinook salmon. This salmon was caught on rod and reel in the Salmon River on the central Oregon coast. This is what we call a boot. So “boot salmon” might be used to refer to low-quality or undesirable salmon.
Salmon fishing has always been one of my favorite things to do. There are few fish in my opinion that taste as good and have the history and mysticism of the chinook salmon.
Oregon Coast Native Americans caught large numbers of these to feed their families over the last few thousand years and to take part in harvesting one has always been one of my most honorable ventures.
EQUIPMENT NEEDED TO MAKE CANDIED SMOKED SALMON
- Knife
- Cutting board
- Smoker
- Wood Chips – Alder, Apple, Hickory.
- Mixing bowls
- Sheet pan and/or wire rack for drying and cooling.
INGREDIENTS NEEDED:
- 3 pounds Salmon
- 1/2 cup Salt
- 1 cup Brown Sugar
HOW TO PREPARE YOUR SALMON
- One side of salmon is thicker on one side and thinner on one side.
- As you can see above you are going to remove the thinner part which is the belly of the salmon.
- You will see a seem where the fatty layers in the fish go the opposite direction near the belly and you can run your knife along this seem.
HOW TO MAKE CANDIED SMOKED SALMON
- First things first, fire up your smoker to around 180°F (82°C). We want that perfect low and slow smoke to infuse our salmon with maximum flavor.
- Cut the salmon into 1-2 inch cubes. I like to make sure each piece is a comfortable 2 bites.
While your smoker is getting up to temp, let’s prep our salmon! Pat it dry with paper towels. We want it nice and dry to soak up all the deliciousness we’re about to throw its way.
- If the fish is slightly frozen when slicing it is much easier to get crisp edges and uniform cuts.
- Grab a bowl and mix together the brown sugar and coarse sea salt. This sweet and savory combo is going to work wonders on our salmon.
- Next, we layer the salmon with the dry ingredients. The purpose of this is to pull moisture from the salmon and to incorporate sugar into the meat.
- Place a layer of rub down in the bottom of the bowl first.
- Make sure to place the salmon meat side down.
- Place one whole layer of salmon over the bottom layer of rub. Now place another layer of rub over the skin of the salmon layer. Then place another layer of salmon meat side down.
- Keep layering until you run out of salmon.
- Ensure a layer of dry rub is covering the top of the salmon.
- Allow the salmon to sit in the refrigerator for at least 30 minutes and up to 4 hours.
- Keep in mind, that the longer you let it sit in the dry rub, the saltier it will be.
- I opted to let it sit in the dry rub for 1 hour. Trying to get the right balance of salty and sweet.
- The liquid in the bowl all came out of the salmon. That is how much the salt dries out the salmon.
Rinse and Dry
- Wash the rub off of the salmon and allow it to dry in the open air.
- Allow the salmon to sit and dry.
TIME TO SMOKE
- I suggest smoking with Alder, Apple or like I am using Hickory.
- Time to get our salmon in the smoker! Gently place the salmon on the smoker rack and let it do its thing for about 1.5 to 2 hours. We want that tasty caramelization and smoky flavor to come through. Let’s get that salmon smokin’!
Wait You’re not done! On to Basting.
- I chose to use a honey to baste my salmon. you can use Maple Syrup and add extra spices.
- silicone or natural bristle, it’s up to you. Don’t hold back – we want to coat every inch of this bad boy in flavor!
- Repeat this basting process every 30 minutes or so until your salmon is perfectly smoked to caramelized perfection.
- Once your salmon is done smoking and has reached that perfect level of caramelized goodness you’re ready to eat!
- Let your salmon cool off at least a hour before putting it in the fridge. Your salmon should keep for 10 days if you vacuum-seal it should last for 3 weeks.
NOTES
When it comes to smoking salmon, remember this golden rule: don’t smoke it at too high of a heat. Low and slow is the name of the game! Also, don’t be afraid to fill up your smoker.
Smoking salmon takes time, but the result is so worth it. Just be patient, and trust me, you’ll end up with some seriously delicious smoked salmon.
Candied Smoked Salmon Nutrition Facts:
- Serving size: 3 ounces (85g)
- Calories: 200
- Total Fat: 8g
- Saturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 60mg
- Sodium: 700mg
- Total Carbohydrates: 10g
- Dietary Fiber: 0g
- Sugars: 10g
- Protein: 20g
Please note that these nutritional values are approximate and may vary based on the specific ingredients and quantities used.
Something to be Proud of!
My mom has been preaching the plant-based gospel for almost a decade. Tofu scrambles for breakfast, kale salads for lunch, and chickpea curry for dinner – you name it, she’s whipped it up with love and a sprinkle of nutritional yeast. She found herself presented with a plate of homemade candied smoked salmon. Despite her initial reservations, she couldn’t resist trying a piece.
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Hello everyone, welcome to my neck of the woods! My name is Eligh, I was born in Portland, Oregon, and I love to forage! From when I was very young, my father took me out picking mushrooms, fishing, and camping. He loved to forage for mushrooms, and so naturally, I developed a keen eye for mushroom identification. After meeting my lovely wife on the Oregon coast, I started spending all of my free time out in the woods with plant, mushroom, and tree identification books. After some time I was able to identify every tree, plant, and mushroom that I came across. I learned their uses, both by native Americans and settlers alike. At this time, I also began fishing for salmon, trout, and different species of coastal rockfish. I always felt a strong sense of pride to be able to harvest a wide variety of wild edibles to suit my palate, and then harvest some natural bait and catch a fish, even how to make hooks and line using plants and trees that grow on the river bank.
I started cooking at a very young age. In middle school, my friends and their parents would ask me to cook food for them because I could make something out of nothing. I love to cook up new concoctions and see what everyone likes. When I became of working age, I started as a buss boy at a barbecue restaurant, and then moved on to work all positions of the restaurant industry. From head chef of a Jamaican restaurant in Tulsa, OK, to sous chef at a highly accredited bistro on the Oregon coast, all before I turned 21.
I Inherited land in southeast Oklahoma and now spend my days working a Fedex delivery route and working with my wife and 3 young boys on our rural homestead. We raise many different kinds of animals and some vegetable gardens. I hunt all manor of large and small game, and butcher all of my own meat. We harvest wild edibles of all kinds and enjoy to cook with them and eat them.
I am grateful that you stopped by to see how we are doing and hope to see you again very soon. We would love to be friends and hope you enjoy all of the recipes and information that I can manage to put out.
Thank you, and much love!
-Eligh
I may receive a small commission for items purchased through affiliate links in this post at no additional cost to you.
I started cooking at a very young age. In middle school, my friends and their parents would ask me to cook food for them because I could make something out of nothing. I love to cook up new concoctions and see what everyone likes. When I became of working age, I started as a buss boy at a barbecue restaurant, and then moved on to work all positions of the restaurant industry. From head chef of a Jamaican restaurant in Tulsa, OK, to sous chef at a highly accredited bistro on the Oregon coast, all before I turned 21.
I Inherited land in southeast Oklahoma and now spend my days working a Fedex delivery route and working with my wife and 3 young boys on our rural homestead. We raise many different kinds of animals and some vegetable gardens. I hunt all manor of large and small game, and butcher all of my own meat. We harvest wild edibles of all kinds and enjoy to cook with them and eat them.
I am grateful that you stopped by to see how we are doing and hope to see you again very soon. We would love to be friends and hope you enjoy all of the recipes and information that I can manage to put out.
Thank you, and much love!
-Eligh
I may receive a small commission for items purchased through affiliate links in this post at no additional cost to you.
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