Description

Sweet, smoky, and savory candied salmon cured in brown sugar and salt, then slowly smoked and brushed with maple syrup until glossy and caramelized. Perfect as an appetizer, snack, or protein-packed treat.

Ingredients

2 to 2½ pounds fresh salmon fillet, skin on

¾ cup sea salt or kosher salt

1 cup brown sugar, packed

½ to ¾ cup maple syrup, for basting

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Instructions

In a large container with a lid, mix the salt and brown sugar until evenly combined.
Spread about ¼ inch of the salt and sugar mixture on the bottom of the container.
Place the salmon skin side up on the mixture and fully cover it with the remaining salt mixture, ensuring all pieces are completely coated and not touching if layered.
Cover and refrigerate for 30 minutes to 3 hours, depending on desired saltiness (90 minutes to 2 hours is recommended for balanced flavor).
Remove the salmon from the cure, rinse quickly under cold water, and pat completely dry with paper towels.
Place the salmon skin side down on a wire rack and refrigerate uncovered overnight (about 8 hours) to form a pellicle.
Preheat the smoker to 165°F (74°C).
Slice the salmon into strips about 1 inch thick and 4 inches long.
Place the strips in the smoker and gradually increase the temperature to 200°F (93°C) over about 1 hour.
Smoke for approximately 3 hours, brushing with maple syrup every 75 to 90 minutes.
Once the salmon is glossy, caramelized, and firm to the touch, remove from the smoker and brush with a final coat of maple syrup.
Let cool to room temperature before storing or serving.

Notes

Curing draws out moisture and enhances flavor and texture.

Allowing a pellicle to form helps the smoke adhere properly.

Gradually increase smoker temperature to prevent white albumen from forming.

Use mild woods like apple or cherry for best flavor balance.

Store in an airtight container in the refrigerator for up to 1 week.

Vacuum sealing or freezing extends storage time.

Adjust curing time or maple syrup basting to control sweetness.

Nutrition

Serving Size: 1 serving
Calories: 278 kcal
Sugar: 16 g
Sodium: 620 mg
Fat: 12 g
Saturated Fat: 2 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 0 g
Protein: 23 g
Cholesterol: 60 mg