Candied Salmon - Make IT AT Home
CANDIED SALMON - MAKE IT AT HOME is a medium American recipe that serves 4. 260 calories per serving. Recipe by Lovin Off The Land on YouTube.
Prep: 24 hrs | Cook: 6 hrs | Total: 30 hrs 30 min
Cost: $49.53 total, $12.38 per serving
Ingredients
- 2 pieces (about 1 lb total) Coho Salmon Fillet (skin left on for easier handling)
- 1 cup Kosher Salt (for brine)
- 1 cup Brown Sugar (divided: half for brine, half for glaze)
- 4 teaspoons Garlic Powder (adds subtle savory depth)
- 1/4 cup Gin (adds a botanical note to the brine)
- 375 ml Water (enough to fully cover salmon in the bag)
- 1/2 cup Maple Syrup (real or imitation, for glaze)
- 1/4 cup Brown Sugar (for glaze (combined with maple syrup))
- 2 cups Cherry Wood Chips (for smoking; can substitute apple or hickory)
Instructions
Slice the Salmon
Place the salmon fillet on a cutting board, cut lengthwise down the middle, then cut each half into strips about 1‑2 inches wide. Keep the skin on for now.
Time: PT10M
Prepare the Brine
In a mixing bowl combine 1 cup kosher salt, 1 cup brown sugar, 4 tsp garlic powder, 1/4 cup gin, and 375 ml water. Stir until salt and sugar dissolve.
Time: PT5M
Bag the Salmon and Add Brine
Divide the salmon strips into two large Ziploc bags (so they’re not overcrowded). Pour half the brine into each bag, ensuring the fish is fully submerged.
Time: PT5M
Refrigerate to Cure
Place the sealed bags on a tray, lay flat in the refrigerator. Every 2‑3 hours, flip the bags and gently massage to redistribute the brine.
Time: PT24H
Temperature: 4°C
Prepare the Glaze
While the salmon is curing, mix 1/2 cup maple syrup with 1/4 cup brown sugar in a small bowl until smooth.
Time: PT5M
Preheat the Smoker
Set the smoker to a low temperature of about 225 °F (107 °C) using cherry wood chips. Allow it to stabilize for 15 minutes.
Time: PT15M
Temperature: 225°F
Arrange Salmon on Trays
Remove the salmon from the brine, pat dry with paper towels, and lay strips skin‑side down on foil‑lined trays. This prevents drips and sticking.
Time: PT10M
First Smoke and Glaze
Place trays in the smoker. After 2 hours, brush the salmon with half the glaze, rotate trays (bottom to top, top to bottom) to ensure even cooking.
Time: PT2H
Temperature: 225°F
Second Glaze
After another 2 hours, repeat the glazing step with the remaining glaze.
Time: PT2H
Temperature: 225°F
Final Smoke
Continue smoking for the last 2 hours without additional glaze. This finishes the candy‑like coating and develops a deep amber color.
Time: PT2H
Temperature: 225°F
Rest and Serve
Remove the salmon from the smoker, let rest on a cooling rack for 10 minutes, then slice into bite‑size pieces. Serve warm or at room temperature.
Time: PT10M
Nutrition Facts
- Calories
- 260
- Protein
- 22 g
- Carbohydrates
- 15 g
- Fat
- 12 g
- Fiber
- 0 g
Dietary info: Pescatarian, Gluten‑Free
Allergens: Fish, Alcohol
Ingredient Substitutions
- Instead of Coho Salmon Fillet: Sockeye salmon, Atlantic salmon
- Instead of Kosher Salt: Sea salt
- Instead of Brown Sugar: Turbinado sugar, coconut sugar
- Instead of Garlic Powder: Fresh minced garlic (1 clove)
- Instead of Gin: Vodka (less flavor)
- Instead of Maple Syrup: Honey, agave nectar
- Instead of Cherry Wood Chips: Apple wood chips, hickory pellets
Equipment Needed
- Sharp Chef Knife
- Cutting Board
- Large Ziploc Bags (gallon size)
- Measuring Cups and Spoons
- Mixing Bowl
- Whisk or Spoon
- Smoker
- Aluminum Foil
- Baking Trays or Racks
- Basting Brush
- Tongs
Critical Steps — Do Not Skip
- Ensuring the salmon is fully submerged in the brine and the bag is airtight.
- Flipping and rotating trays during smoking to achieve even caramelization.
- Applying the glaze at the correct intervals to avoid burning.
Chef Tips from the Video
- Cherry wood gives a subtle fruitiness that pairs well with the maple glaze; experiment with apple or hickory for different profiles.
- Leaving the skin on during smoking protects the flesh and makes removal easy after cooking.
- For a glossy finish, brush a thin layer of melted butter over the salmon during the last 15 minutes of smoking.
Troubleshooting
Salmon is too salty after curing.
Rinse the fish briefly under cold water and pat dry before smoking; reduce salt to 3/4 cup next time.
Glaze burns or becomes bitter.
Lower smoker temperature to 200 °F (93 °C) and apply glaze later in the smoking cycle.
Fish sticks to the tray.
Line trays with foil and lightly oil the foil before placing salmon.
Uneven smoke color on pieces.
Rotate trays and flip pieces every 1.5‑2 hours as demonstrated.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Wrap tightly in freezer‑safe film and freeze for up to 2 months.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- The brine can be prepared up to 2 days in advance; keep refrigerated.
- Glaze can be made ahead and stored in a sealed jar for up to 1 week.
Frequently Asked Questions
What is the cultural significance and history of hot smoked candied salmon in American coastal cuisine?
Candied salmon blends traditional New England salt‑cured fish with a sweet glaze, a technique that originated from early settlers who preserved fish with sugar and smoke. It’s now a popular backyard‑cooking staple for outdoor gatherings and fishing trips.
What are the traditional regional variations of candied salmon in the United States?
In the Pacific Northwest, maple syrup is often used; the South favors honey and brown sugar; while the Northeast may incorporate apple or cherry wood smoke and a splash of bourbon instead of gin.
How is hot smoked candied salmon traditionally served in American outdoor cooking culture?
It’s typically presented on a wooden board with the skin removed, accompanied by crackers, cheese, or a simple green salad. It’s also served as a finger food at fishing trips and summer picnics.
What occasions or celebrations is hot smoked candied salmon traditionally associated with in American culture?
It’s a favorite for summer barbecues, fishing outings, Fourth of July gatherings, and rustic brunches where a sweet‑savory seafood bite adds variety to the spread.
What makes hot smoked candied salmon special or unique in American seafood cuisine?
The combination of a gin‑infused brine, slow low‑temperature smoking, and a maple‑brown‑sugar glaze creates a layered flavor profile—salty, sweet, smoky, and botanical—that’s rare in typical smoked fish preparations.
What are the most common mistakes to avoid when making hot smoked candied salmon?
Common errors include over‑salting the brine, overcrowding the bag so the fish isn’t fully submerged, smoking at too high a temperature which burns the glaze, and failing to rotate trays for even cooking.
Why does this recipe use a gin‑infused brine instead of a plain salt‑sugar brine?
Gin adds subtle botanical notes that complement the smoky flavor and balance the sweetness of the maple glaze, creating a more complex taste than a simple salt‑sugar brine.
Can I make hot smoked candied salmon ahead of time and how should I store it?
Yes. After smoking, let the salmon cool, then wrap tightly and refrigerate for up to three days. For longer storage, freeze in airtight containers for up to two months and reheat gently before serving.
What texture and appearance should I look for when the candied salmon is done?
The fish should have a deep amber, caramelized surface, the skin should peel off easily, and the flesh should be opaque but still moist. The interior temperature should be around 140 °F (60 °C).
What does the YouTube channel Lovin Off The Land specialize in?
The YouTube channel Lovin Off The Land focuses on outdoor cooking, wild‑food foraging, and simple, rustic recipes that can be prepared on a campsite or backyard smoker.
How does the YouTube channel Lovin Off The Land's approach to American smoked fish differ from other cooking channels?
Lovin Off The Land emphasizes using locally caught fish, minimal equipment, and flavor‑boosting techniques like gin‑infused brines and wood‑chip variations, whereas many other channels rely on indoor ovens or pre‑processed fish.
Last updated: August 31, 2026
