I made Smoked Candied Salmon

Ingredients

• 4 pieces Salmon Fillets (skin removed, deboned; about 2 lb total)
• 1 cup Water (for brine)
• 1.5 cup Pickling Salt (coarse pickling or kosher salt)
• 4 cup Brown Sugar (packed)
• 2 cup Maple Syrup (real maple syrup preferred; any brand works)
• 0.75 cup Honey (for glaze)
• 0.25 cup Warm Water (for glaze)
• 1 handful Cottonwood Bark (collected from beach; provides distinct smoky flavor)

Instructions

1. Debone the Salmon

   Using a sharp knife, carefully remove all pin bones from each salmon fillet. Work over a clean surface and discard any small bones.

   Time: PT15M

2. Cut the Fillets

   Slice each fillet into long strips about 1‑inch wide, the size you prefer for the final candy salmon.

   Time: PT5M

3. Prepare the Brine

   In a large mixing bowl combine 1 cup water, 1½ cups pickling salt, 4 cups brown sugar, and 2 cups maple syrup. Stir until the salt and sugar are fully dissolved.

   Time: PT5M

4. Brine the Salmon

   Place the salmon strips into the brine, ensuring they are fully submerged. Cover the bowl tightly and refrigerate for 24 hours.

   Time: PT24H

   Temperature: 4°C

5. Pat Dry and Set on Rack

   After 24 hours, remove the salmon from the brine, discard the liquid, and pat each piece dry with paper towels. Lay them on a cooling rack lined with paper towels and a rag to catch any drips.

   Time: PT5M

6. Air‑Dry the Salmon

   Place the rack in a cool, well‑ventilated area (or the refrigerator) and let the salmon air‑dry for another 24 hours. This creates a pellicle that helps smoke adhere.

   Time: PT24H

   Temperature: 4°C

7. Make the Honey Glaze

   Mix ¾ cup honey with ¼ cup warm water in a small bowl until smooth.

   Time: PT5M

8. Preheat the Smoker

   Set up your DIY smokehouse or electric smoker and bring the temperature to a low, steady heat (around 90‑100°C). Add cottonwood bark to the fire for flavor.

   Time: PT15M

   Temperature: 95°C

9. First Hour of Smoking and Baste

   Place the salmon strips on the smoker rack. Smoke for 1 hour, then brush each piece with the honey glaze.

   Time: PT1H

   Temperature: 95°C

10. Continue Smoking with Hourly Glazing

    Smoke for an additional 4 hours, basting with the honey glaze at the end of each hour. Keep the smoker temperature steady.

    Time: PT4H

    Temperature: 95°C

11. Cool, Slice, and Store

    Remove the salmon from the smoker, let it cool for 10 minutes, then slice into bite‑size pieces. Vacuum‑seal or wrap tightly for storage.

    Time: PT10M

Nutrition Facts

Calories

200

Protein

15 g

Carbohydrates

20 g

Fat

8 g

Fiber

0 g