Candied Salmon Recipe in Bradley P10 Professional Smoker

Ingredients

• 1 cup Pink Himalayan Sea Salt (large crystals, for curing)
• 1 cup Brown Sugar (packed, for curing)
• 0.25 teaspoon Cayenne Pepper (adds a subtle heat)
• 1.5 pounds Wild Caught Sockeye Salmon (skin left on, cut into ~1‑inch thick slices)
• 0.5 cup Real Maple Syrup (for glaze, pure grade A)
• 2 tablespoons Dark Rum (adds depth to glaze)

Instructions

1. Prepare the Cure Mix

   Combine 1 cup pink Himalayan sea salt, 1 cup brown sugar, and 1/4 tsp cayenne pepper in a large mixing bowl. Stir until evenly mixed.

   Time: PT5M

2. Divide the Cure

   Scoop roughly half of the cure mixture aside in a small bowl; you’ll use this later to top the salmon.

   Time: PT2M

3. Slice the Salmon

   Trim the 1.5‑lb sockeye salmon into ~1‑inch thick slices, leaving the skin on. Place the slices skin‑side up on a clean surface.

   Time: PT5M

4. Cure the Salmon

   Arrange the salmon slices skin‑side up in the container. Press them down gently, then sprinkle the remaining cure mix evenly over the top, ensuring every piece is coated.

   Time: PT5M

5. Refrigerate to Cure

   Cover the container with its lid and place it in the refrigerator for 4‑5 hours (4 hours 15 minutes is ideal).

   Time: PT4H30M

   Temperature: 4°C

6. Rinse and Dry

   Remove the salmon from the cure, rinse quickly under cold water, pat dry with paper towels, then let air‑dry on a rack for 30 minutes.

   Time: PT40M

7. Preheat the Smoker

   Set the Bradley smoker to 200 °F (93 °C) and allow it to preheat for about 15 minutes. Fill the water pan and place a drip tray beneath the salmon rack.

   Time: PT15M

   Temperature: 200°F

8. Arrange Salmon in Smoker

   Place the salmon slices on the smoker rack, skin‑side up. Lightly spray the rack to prevent sticking.

   Time: PT5M

   Temperature: 200°F

9. Initial Smoke Phase

   Smoke the salmon for 1 hour without glaze. This develops the base flavor and begins drying.

   Time: PT1H

   Temperature: 200°F

10. First Glaze Application

    Mix 0.5 cup maple syrup with 2 tbsp dark rum. Using a basting brush, coat each salmon piece generously.

    Time: PT5M

11. Second Smoke Phase

    Return the glazed salmon to the smoker and smoke for an additional 30 minutes.

    Time: PT30M

    Temperature: 200°F

12. Second Glaze Application

    Brush the salmon once more with any remaining maple‑rum glaze.

    Time: PT5M

13. Final Smoke

    Smoke for a final 30 minutes, or until the salmon is firm, slightly glossy, and has a jerky‑like texture.

    Time: PT30M

    Temperature: 200°F

14. Cool and Serve

    Remove the salmon from the smoker, let it cool on a rack for 10 minutes, then slice off the skin and serve.

    Time: PT10M

Nutrition Facts

Calories

400

Protein

30 g

Carbohydrates

27 g

Fat

12 g

Fiber

0 g