Candied Salmon Recipe

Time6h

Serves4

This candied and smoked Chum Salmon is peppered on the outside and finished with a maple drizzle. (apx 8 pc per serving)

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Ingredients

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1
Make the Cure
In a bowl, combine the kosher salt and brown sugar. Mix well to create a curing mixture.
2
Apply the Cure
Place a layer of the curing mixture in a non-metallic container. Lay the salmon fillets skin-side down, and cover completely with the remaining curing mixture.
3
Cover the container and refrigerate for 8–12 hours to cure the salmon.
4
After curing, rinse the salmon under cold water to remove the cure. Pat dry with paper towels.

5
Place the cured salmon on a wire rack and refrigerate uncovered for 2–4 hours to allow a pellicle (tacky surface) to form.
6
Preheat your smoker to 160°F (71°C).
7
Sprinkle coarsely ground black pepper over the salmon fillets.
8
Smoke the salmon for 2–4 hours, or until firm and glossy, basting with maple syrup every 30 minutes during the last hour of smoking.

9
Once smoked, remove the salmon from the smoker and let cool slightly.
10
Drizzle lightly with additional maple syrup before serving.
11
Slice each fillet into bite-sized pieces (approximately 8 pieces per serving).