Episode 205: Seafood Gets Smoked
Candied Smoked Salmon (Salmon Candy) – Maple-Glazed Bites, Tips & Storage
As seen on Steven Raichlen’s Project Smoke TV Show, this Candied Smoked Salmon, glazed with maple syrup and smoked at 225°F for 1 hour, offers sweet, smoky, melt-in-your-mouth bites. Perfect as a BBQ appetizer or indulgent snack!
Candied Smoked Salmon (a.k.a. Salmon Candy)
If you’re new to candied smoked salmon, start by brushing up on core smoked salmon techniques so your cure, pellicle, and temps stay on point. Want extra shine and a hint of woodsy sweetness, finish with a warm maple glaze right before plating. And if this recipe whets your appetite, dive into more coastal cooks in our seafood recipes hub.
Candied Smoked Salmon (Salmon Candy) – Maple-Glazed Bites, Tips & Storage
Recipe Notes
- Advance Prep: 10 hours (8 hours cure + ~2 hours air-dry/pellicle)
- Active Prep: 35–45 minutes (pin-bone, slice, mix brine, rinse/dry, rack, oil rack, set up smoker, glazing passes)
- Grill Time: 30–60 minutes at 225–250°F (standard version); ~4 hours at ~175–200°F for jerky-style variation
- Total Time: 11–12 hours (standard) • ~14+ hours (jerky-style)
- Yield: 1½ lb; serves 6–8 as a snack
- Method: Hot smoking (low & slow) with maple glaze; optional extended low-temp smoke for a chewier “candy” finish
- Equipment: Kitchen tweezers or needle-nose pliers, to remove any fish bones; a large heavy-duty resealable plastic bag; a large aluminum foil pan; a wire rack; an instant-read thermometer; alder wood (enough for 1 hour of smoking)
Ingredients
- 1 piece (1½ pounds) fresh skinless salmon fillet (preferably a center cut)
- 1 cup dark brown sugar or maple sugar
- ¼ cup coarse salt (sea or kosher)
- ¾ cup pure maple syrup (preferably dark amber or Grade B)
- 1 quart water
- Vegetable oil, for oiling the rack
Recipe Steps
Step 1: Rinse the salmon under cold running water and blot dry with paper towels. Run your fingers over the flesh side of the fillet, feeling for the sharp ends of pin bones. Pull out any you find with kitchen tweezers.
Step 2: Using a sharp knife, slice the salmon widthwise into strips 1 inch wide and 4 to 5 inches long. Transfer the fish to a large heavy-duty resealable plastic bag and place the bag in an aluminum foil pan or baking dish to contain any leaks.
Step 3: Combine the brown sugar, salt, and ½ cup of the maple syrup in a bowl. Add the water and stir until the sugar and salt dissolve. Pour this over the salmon and seal the bag. Cure in the refrigerator for 8 hours, turning the bag over several times to redistribute the brine.
Step 4: Drain the salmon in a colander, discarding the brine, and rinse the salmon well under cold running water. Blot dry with paper towels. Arrange the salmon flesh side up on an oiled wire rack over a rimmed baking sheet and let air-dry in the refrigerator until tacky, 2 hours.
Step 5: Set up your smoker following the manufacturer’s instructions and preheat to 225° to 250°F. Add the wood as directed by the manufacturer.
Step 6: Place the salmon on its rack in the smoker and smoke until the outside is bronzed with smoke and the salmon feels firm, 30 to 60 minutes. Start brushing the salmon with the remaining ¼ cup of maple syrup after 15 minutes, and brush several times until it’s cooked (about 140°F on an instant-read thermometer). Transfer the salmon candy on its rack to a rimmed baking sheet to cool and brush one final time with maple syrup before serving. Serve at room temperature or cold.
Step 7: In the unlikely event you have leftovers, store the salmon candy in a resealable plastic bag in the refrigerator; it will keep for at least 3 days.
Recipe Tips
Variation: To make traditional salmon candy that’s chewy like jerky, set up your smoker or grill following the manufacturer’s instructions and preheat to 175°F or as low as it will go. Add the wood as directed by the manufacturer. Place the salmon on its rack in the smoker and smoke until the outside is bronzed with smoke and the salmon feels firm, 4 hours, or as needed. Start brushing the salmon with the remaining ¼ cup of maple syrup after 2 hours, and brush several times until it’s cooked. Transfer the salmon candy on its rack to a rimmed baking sheet to cool and brush one final time with maple syrup before serving. Serve at room temperature or cold.
FAQ: Candied Smoked Salmon
What is candied smoked salmon?
Small strips or cubes of salmon cured with sugar and salt, air-dried to form a pellicle, then smoked low and slow and glazed for a sweet-smoky finish.
How long does candied smoked salmon last?
Refrigerate 4–5 days in a tight container. For longer storage, vacuum-seal and freeze for up to 2 months.
What’s the best cut of fish for salmon candy?
Fatty cuts like belly or collars take smoke well and stay juicy; standard fillet strips also work great.
Why does white stuff (albumen) appear on top?
It’s protein that weeps if heat climbs too fast. Keep temps gentle and baste during the cook; it’s harmless.
Do I need to air-dry the salmon first?
Yes. Air-drying forms a tacky pellicle so smoke and glaze adhere better and the texture sets up nicely.
Choose Your Texture
Storage & Food-Safety
- Refrigerate: 4–5 days in an airtight container.
- Freeze: Up to 2 months; vacuum-seal for best texture.
- Serving: Let chilled candy come to room temp for 10–15 minutes so the glaze softens.
- Travel tip: Pack chilled and keep on ice; finish with a quick baste before serving.
Not Cooking Today? Where to Buy Candied Smoked Salmon
Look for simple ingredients (salmon, sugar, salt), hot-smoked products, and clear storage dates. Smaller packs (3–8 oz) are great for snacking and boards. If you buy shelf-stable, chill after opening.
Find This Recipe
And More
Project Smoke
New York Times Bestseller Project Smoke is the How to Grill of smoking, both a complete step-by-step guide to mastering …
Buy Now ‣
