Chef's Candied Salmon Recipe

Make the brine

In a bowl, dissolve 3 tbs kosher salt and 2 tbs granulated sugar into 4 cups cold water. Stir in crushed peppercorns and crushed bay leaf. Chill brine briefly if not already cold.

Brine the salmon

Place the salmon fillet skin-side down in a nonreactive container or zip-top bag. Pour the chilled brine over the fish so it is fully covered. Refrigerate for 30–45 minutes (do not overbrine: 30 minutes for thinner fillets, up to 45 minutes for thicker).

Rinse and dry

Remove the salmon from the brine, rinse briefly under cold water to remove excess salt, and pat dry thoroughly with paper towels. Place on a wire rack set over a sheet pan and refrigerate uncovered for 30–60 minutes to form a tacky pellicle (this helps smoke adhere).

Smoke the salmon

Preheat a smoker (or grill set up for indirect smoking) to 180–200°F (82–93°C). Use mild wood (fruitwood or alder). Smoke the salmon, skin-side down, until internal temperature reaches 135°F (57°C) for medium — about 45–60 minutes depending on thickness. Remove and let rest 5 minutes.

Glaze and finish

While the salmon rests, warm 1 tbs butter in a small saucepan over low heat. Whisk in 3 tbs brown sugar, 2 tbs maple syrup, 1 tbs soy sauce and 1 tsp Dijon until sugar dissolves and glaze is slightly thickened, about 2–3 minutes. Brush glaze evenly over the smoked salmon. Optional: place under a hot broiler for 1 minute to caramelize slightly — watch closely to avoid burning.

Preheat oven to 350°F (175°C). Line a small baking sheet with parchment paper. In a bowl, toss 1 cup pecan halves with 2 tbs granulated sugar, 1 tsp smoked paprika, 1 tsp sea salt and 1 tsp melted/browned butter until pecans are evenly coated.

Spread pecans in a single layer on the prepared sheet. Roast 8–10 minutes, stirring once halfway, until sugar has melted and pecans are toasted and glossy. Remove from oven and let cool completely — they will crisp as they cool. Break apart any clusters.

In a mixing bowl combine 1 cup diced mango, 2 tbs finely diced red onion, 1 tsp minced jalapeño, 1 tbsp fresh lime juice, 1 tsp rice vinegar and 1 tsp honey. Stir gently to combine.

Season with 1 tsp sea salt and 1/4 tsp black pepper. Fold in 2 tbs chopped cilantro. Taste and adjust: add a touch more honey if too tart or more lime if it needs brightness. Cover and chill for at least 15 minutes to allow flavors to meld.

Arrange microgreens or baby arugula (1/2 cup) on a serving platter or plates. Place the glazed smoked salmon on top or alongside the greens. Spoon 2–3 tbs of the mango mangrove relish over the salmon or to the side.

Scatter a generous handful of the candied pecans over and around the salmon to provide crunch and sweet-smoky contrast.

Drizzle 1 tsp extra virgin olive oil over the greens, add lemon wedges to the plate, and finish with a quick grind of black pepper if desired. Serve immediately.