Salmon Candy Recipe: 4 Sweet and Smoky Steps to Homemade Perfection
Transform fresh salmon into a sweet, smoky delicacy with this traditional yet modern take on salmon candy. Perfect for snacking, gifting, or gourmet meals.
Equipment
- 1 Smoker Electric, charcoal, or pellet smoker recommended
- 1 Cooling rack For drying salmon before smoking
- 1 Baking dish Non-reactive, for curing the salmon
- 1 Fish tweezers For removing pin bones
- 1 Measuring spoons/cups For accurate ingredient portions
Ingredients
- 2 pounds salmon fillet Preferably sockeye or king skin-on
- 1 cup brown sugar Light or dark
- ⅓ cup kosher salt Not table salt
- 2 tbsp maple syrup Grade B preferred
- 1 tbsp black pepper Cracked
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp cayenne pepper Optional
- 2 tbsp soy sauce Or liquid aminos
- wood chips Alder or apple wood for smoking
Instructions
Step 1: Prepare the Salmon
- Remove pin bones using tweezers.
- Slice into 1x4–5 inch strips against the grain. Keep skin on.
- Group thinner pieces for even smoking.
Step 2: Create and Apply the Cure
- Mix sugar, salt, maple syrup, pepper, garlic, paprika, cayenne, soy sauce.
- Layer salmon and cure in a dish. Refrigerate 8–24 hours.
Step 3: Rinse and Dry
- Rinse off cure under cold water.
- Pat dry and air-dry on cooling rack 2–3 hours until tacky pellicle forms.
Step 4: Smoke the Salmon
- Preheat smoker to 165°F. Add wood chips.
- Smoke 3–4 hours to 145°F internal temp. Optionally brush with maple syrup in final hour.
Notes
Nutrition (Per 2 oz Serving)
- Calories: 130 kcal
- Protein: 15g
- Fat: 5g
- Carbohydrates: 8g
- Sugar: 7g
- Sodium: 450mg