Deliciously Sticky Smoked & Candied Alaskan Salmon

Ingredients

• 6 lb Sockeye Salmon Fillets (skin on, pin‑bones removed, cut into 2‑3 inch sections)
• 2.5 cup Brown Sugar (packed)
• 2.5 cup Granulated White Sugar
• 1 cup Kosher Salt (coarse)
• 2 bag Ice (keep salmon cold during brine)
• 1 jar Spruce Tip Syrup (approximately 12 oz, store‑bought or homemade)
• 3 jar Cowboy Candy Marinade (sweet‑spicy sauce, reduced to a thick glaze)
• 2 tbsp Olive Oil (for greasing grill grates)
• 2 cup Birch Wood Chips (for smoking, gives mild sweet flavor)
• 1 pack Vacuum Sealer Bags (for storing finished salmon)

Instructions

1. Slice the Salmon

   Place the cleaned, pin‑bone‑free salmon on a cutting board and cut into 2‑ to 3‑inch sections, keeping the skin on.

   Time: PT15M

2. Prepare the Dry Brine

   In a large mixing bowl combine 2½ cups brown sugar, 2½ cups white sugar, and 1 cup kosher salt. Mix until evenly distributed.

   Time: PT10M

3. Coat the Salmon and Chill

   Place salmon pieces in the bowl, toss to coat each piece thoroughly with the dry brine, then transfer to a shallow tray. Pack the tray into an ice chest with plenty of ice to keep the temperature near 0‑4 °C.

   Time: PT10M

   Temperature: 0-4°C

4. First Brine Rest

   Let the salmon sit in the ice chest for 24 hours, allowing the dry brine to pull moisture out.

   Time: PT24H

   Temperature: 0-4°C

5. Second Brine Rest

   After 24 hours, stir the salmon gently, add fresh ice, and return to the chest for another 24 hours.

   Time: PT24H

   Temperature: 0-4°C

6. Drain and Air‑Dry

   Remove salmon from the brine, let excess liquid drip off, then place pieces on a wire rack lined with a rag. Position a fan to circulate air around the rack.

   Time: PT5M

7. Air‑Dry Rest

   Leave the rack in a cool, well‑ventilated area with the fan running for 24 hours.

   Time: PT24H

8. Make the Glaze

   In a double boiler combine the 1 jar spruce tip syrup with the reduced cowboy candy sauce (about 3 cups). Heat gently, stirring, until the mixture is pourable and glossy.

   Time: PT15M

   Temperature: medium heat

9. Preheat the Smoker

   Load the smoker with spruce kindling to start the fire, then add birch wood chips for flavor. Bring the smoker to a steady 225 °F (107 °C).

   Time: PT15M

   Temperature: 225°F

10. Smoke the Salmon

    Arrange the air‑dried salmon pieces on the smoker grates skin side up. Smoke for 4 hours, basting with the glaze every 30‑45 minutes.

    Time: PT4H

    Temperature: 225°F

11. Cool and Vacuum‑Seal

    Remove salmon from the smoker, let cool to room temperature (about 20 minutes), then place pieces in vacuum‑sealer bags, seal, and store in the freezer.

    Time: PT20M

Nutrition Facts

Calories

150

Protein

20 g

Carbohydrates

10 g

Fat

5 g

Fiber

0 g