Viral TikTok Candied Salmon Mukbang ASMR 🐟🔥

Ingredients

• 2 fillets Wild King Sockeye Salmon Fillets (skin on, about 8 oz each)
• 2 tablespoons Kosher Salt (for curing)
• 2 tablespoons Brown Sugar (for curing)
• 3 tablespoons Maple Syrup (pure maple, used for curing and final glaze)
• 1 teaspoon Black Pepper (freshly ground, for topping)
• 1 tablespoon Chives (finely chopped, garnish)
• 1 teaspoon White Sesame Seeds (for garnish)
• 1 teaspoon Black Sesame Seeds (for garnish)
• 2 tablespoons Unsalted Butter (for sauce)
• 16 ounces Cream Cheese (softened, full‑fat)
• 1 cup Milk (whole milk)
• 1 tablespoon Dijon Mustard (optional, adds tang)
• 2 tablespoons Mayonnaise (regular)
• 1 teaspoon Sugar (adjust to taste in salad)
• 1 medium Onion (thinly sliced, soaked)
• 1 cup Woodfire Pellets (Ninja All-Purpose Blend) (for smoking)
• 4 slices Sourdough Bread (toasted)
• 4 tablespoons Whipped Cream Cheese (for spreading on toast)

Instructions

1. Diamond‑cut the salmon

   Place each fillet skin‑side down and cut shallow diagonal slashes about 1/2 inch apart, stopping when the knife meets the skin to create a rhombus pattern.

   Time: PT5M

2. Season the fillets

   Generously sprinkle kosher salt, brown sugar, and drizzle maple syrup over the entire surface, making sure the mixture gets into each diamond cut.

   Time: PT5M

3. Cure the salmon

   Lay the seasoned fillets in a shallow dish, cover tightly with plastic wrap, and refrigerate for at least 12 hours, preferably 16 hours, to allow the cure to penetrate.

   Time: PT16H

   Temperature: 4°C

4. Rinse and pat dry

   After curing, rinse each fillet lightly under cold running water to remove excess salt and sugar, then pat dry with paper towels.

   Time: PT2M

5. Preheat smoker

   Load the smoker with Ninja All‑Purpose wood pellets, set the temperature to 185°F (85°C), and allow it to come to temperature.

   Time: PT10M

   Temperature: 185°F

6. Initial smoke

   Place the fillets on the smoker rack, skin side up, and smoke for 30 minutes at 185°F.

   Time: PT30M

   Temperature: 185°F

7. Low‑and‑slow smoke

   Reduce the smoker temperature to 145°F (63°C) and continue smoking for 6 to 7 hours, or until the flesh has a candied, jerky‑like texture.

   Time: PT6H30M

   Temperature: 145°F

8. Maple glaze

   Remove the salmon, brush generously with maple syrup, let it sit for a minute, then repeat the brush‑and‑dry cycle until you achieve a deep caramel color.

   Time: PT5M

9. Finish with toppings

   Sprinkle freshly ground black pepper over one fillet. On the other fillet, scatter chopped chives, white sesame seeds, and black sesame seeds.

   Time: PT2M

10. Soak onion slices

    Thinly slice the onion, place the rings in a bowl of cold water, and let soak for at least 1 hour to mellow the sharpness.

    Time: PT1H

11. Prepare creamy sauce

    In a saucepan over low heat, melt butter, add cream cheese and whisk until smooth. Gradually whisk in milk, then stir in mustard, mayonnaise, black pepper, salt, and a pinch of sugar. Remove from heat and let cool to room temperature.

    Time: PT10M

    Temperature: low heat

12. Combine onion with sauce

    Drain the soaked onion rings, pat dry with paper towels, add them to the cooled sauce, and gently toss until every slice is evenly coated.

    Time: PT5M

13. Toast sourdough and assemble

    Toast the sourdough slices until golden, spread each with whipped cream cheese, top with a piece of candied salmon, and spoon a generous amount of creamy onion salad on the side.

    Time: PT5M

14. Serve

    Plate the assembled toast, salmon, and salad, optionally garnish with extra chives or sesame seeds, and enjoy with a cold beverage.

    Time: PT2M

Nutrition Facts

Calories

520

Protein

35 g

Carbohydrates

30 g

Fat

25 g

Fiber

2 g