salmon candy
🐟 salmon candy 🐟 is a medium American recipe that serves 4. 550 calories per serving. Recipe by Chef Adam Glick on YouTube.
Prep: 12 hrs 30 min | Cook: 2 hrs | Total: 15 hrs
Cost: $21.70 total, $5.43 per serving
Ingredients
- 2 lb Salmon Fillet (skin‑on, boneless; cut into 1‑inch wide strips after removing pin bones)
- 1/4 cup Kosher Salt (for the curing mixture)
- 1/4 cup Granulated Sugar (for the curing mixture)
- 1/4 cup Maple Syrup (Grade A, pure; adds sweetness and flavor to the cure)
- 1 tablespoon Apple Cider Vinegar (adds a subtle acidity to the cure)
- 2 tablespoons Brown Sugar (for the final glaze)
- 1 tablespoon Extra Maple Syrup (for brushing before smoking)
Instructions
Trim and Slice the Salmon
Remove the skin, trim any excess flesh, pull out the belly, and use tweezers to extract any pin bones. Cut the fillet into 1‑inch wide strips.
Time: PT15M
Prepare the Curing Mixture
In a mixing bowl combine kosher salt, granulated sugar, maple syrup, and apple cider vinegar. Stir until the salt and sugar are fully dissolved.
Time: PT5M
Cure the Salmon
Place the salmon strips in a zip‑top bag or non‑reactive container, pour the curing mixture over them, and massage gently to coat every piece. Seal and refrigerate for at least 12 hours (up to 24 hours for a firmer texture). Flip the bag halfway through.
Time: PT12H
Temperature: 4°C
Rinse and Dry
After curing, rinse the salmon strips under cold running water to remove excess cure, then pat completely dry with paper towels.
Time: PT5M
Prepare the Cedar Smoker Box
Soak cedar planks for 30 minutes in water, then place them in the cedar smoker box. Preheat the smoker (or grill) to 225°F (107°C).
Time: PT30M
Temperature: 225°F
Apply the Glaze
Brush each salmon strip with the extra tablespoon of maple syrup and sprinkle brown sugar evenly over the surface.
Time: PT5M
Smoke the Salmon
Arrange the glazed salmon strips on the wire rack inside the smoker box. Smoke for about 2 hours, or until the fish is firm, the glaze is caramelized, and the internal temperature reaches 140°F (60°C).
Time: PT2H
Temperature: 225°F
Rest and Slice
Remove the salmon from the smoker, let it rest for 10 minutes, then cut into bite‑size pieces or serve as strips.
Time: PT10M
Clean Up
Dispose of used cedar, wash all utensils and equipment, and store any leftovers in an airtight container.
Time: PT30M
Nutrition Facts
- Calories
- 550
- Protein
- 45 g
- Carbohydrates
- 15 g
- Fat
- 30 g
- Fiber
- 0 g
Dietary info: Gluten-Free
Allergens: Fish
Ingredient Substitutions
- Instead of Salmon Fillet: Trout, Arctic Char
- Instead of Kosher Salt: Sea Salt
- Instead of Granulated Sugar: Brown Sugar (will alter flavor)
- Instead of Maple Syrup: Honey, Agave Syrup
- Instead of Apple Cider Vinegar: Rice Vinegar
- Instead of Brown Sugar: White Sugar + Molasses
- Instead of Extra Maple Syrup: Honey
Equipment Needed
- Cedar Smoker Box
- Sharp Filleting Knife
- Cutting Board
- Mixing Bowl
- Zip‑top Plastic Bag or Non‑reactive Container
- Wire Rack
- Food Thermometer
- Tongs
- Aluminum Foil (optional)
Critical Steps — Do Not Skip
- Trim and Slice the Salmon
- Cure the Salmon
- Prepare the Cedar Smoker Box
- Smoke the Salmon
Chef Tips from the Video
- Use fresh, unscented cedar for the most authentic flavor; avoid aromatic woods like hickory which can overpower the maple.
- Slice the salmon against the grain for a more tender bite.
- If you don’t have a hot tub, place the cedar smoker box on a standard grill or stovetop smoker.
Troubleshooting
The salmon remains too soft after curing.
Add an extra tablespoon of salt and sugar to the cure and extend the curing time by another 6‑12 hours.
The glaze burns before the fish is done.
Lower the smoker temperature to 200°F (93°C) and/or tent the salmon with foil after the first hour.
Excess smoke makes the flavor bitter.
Use fresh, dry cedar planks and limit smoking time to 2 hours; add a small water pan to moderate smoke intensity.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Wrap tightly and freeze for up to 2 months.
Room temperature: Best enjoyed the same day; can sit out for up to 4 hours.
Make-Ahead Tips
- The curing step can be done up to 48 hours in advance; keep the salmon sealed in the refrigerator.
- Smoked salmon candy can be reheated gently in a low oven (200°F) for 5‑10 minutes before serving.
Frequently Asked Questions
What is the cultural significance and history of Salmon Candy in Alaskan cuisine?
Salmon Candy originated in Alaska as a way to preserve the abundant salmon harvest using simple sugar, salt, and smoke. The sweet‑savory treat became popular among outdoor enthusiasts and hot‑tub owners who could enjoy the candy while relaxing in the steam.
What are the traditional regional variations of Salmon Candy in Alaska?
In coastal villages, hunters often use spruce or alder wood instead of cedar, and some recipes replace maple syrup with local birch sap. Interior regions may add a touch of wild berry jam for extra fruitiness.
How is authentic Salmon Candy traditionally served in Alaska?
Authentic Salmon Candy is served in bite‑size strips, either warm straight from the smoker or at room temperature, often alongside a cold beer or a glass of chilled white wine.
During which occasions is Salmon Candy traditionally enjoyed in Alaskan culture?
It is commonly enjoyed during fishing season celebrations, community potlucks, and after‑work gatherings around hot tubs or saunas, where the lingering smoke adds to the relaxed atmosphere.
How does Salmon Candy fit into the broader Alaskan cuisine tradition?
Alaskan cuisine emphasizes preservation techniques like curing, smoking, and sweetening. Salmon Candy combines these methods, showcasing the region’s reliance on salmon and the natural sweetness of maple and local woods.
What are the authentic traditional ingredients for Salmon Candy versus acceptable substitutes?
Traditional ingredients include fresh Alaskan salmon, kosher salt, granulated sugar, pure maple syrup, apple cider vinegar, and cedar wood for smoking. Acceptable substitutes are trout or Arctic char for the fish, honey for maple syrup, and other mild hardwoods like alder if cedar is unavailable.
What other Alaskan dishes pair well with Salmon Candy?
Salmon Candy pairs nicely with smoked halibut, reindeer sausage, or a simple potato salad made with dill. A crisp, cold Riesling or a local craft beer also complements the sweet‑smoky flavor.
What makes Salmon Candy special or unique in Alaskan cuisine?
Its combination of a sweet maple‑sugar cure and a gentle cedar smoke creates a candy‑like texture that is both firm and caramelized—something rarely found in traditional fish preparations.
How has Salmon Candy evolved over time in Alaskan cooking?
Originally a practical preservation method, modern home cooks have refined the recipe with precise sugar‑to‑salt ratios, added vinegar for balance, and use portable cedar smoker boxes for convenience, turning it into a gourmet snack.
What are common misconceptions about Salmon Candy?
Many think it is a candy made from sugar alone, but the core of the dish is cured salmon. It is also not a high‑sugar dessert; the sugar is balanced by the salt and the natural richness of the fish.
What are the most common mistakes to avoid when making Salmon Candy?
Common errors include under‑curing the fish (resulting in a mushy texture), using too much sugar in the glaze (causing burning), and smoking at too high a temperature, which can dry out the salmon.
Why does this Salmon Candy recipe use a cedar smoker box instead of a traditional metal smoker?
Cedar imparts a subtle, sweet wood flavor that complements the maple glaze, whereas stronger woods can overwhelm the delicate balance. The box also fits conveniently on a hot tub or small grill, matching the creator’s setup.
Can I make Salmon Candy ahead of time and how should I store it?
Yes. After smoking, let the candy cool, then store it in an airtight container in the refrigerator for up to five days or freeze for up to two months. Reheat gently before serving if desired.
What does the YouTube channel Chef Adam Glick specialize in?
The YouTube channel Chef Adam Glick focuses on inventive home‑cooking projects, outdoor cooking techniques, and DIY equipment builds, often blending classic recipes with modern twists.
How does the YouTube channel Chef Adam Glick's approach to Alaskan‑style cooking differ from other cooking channels?
Chef Adam Glick emphasizes hands‑on engineering—like building a cedar smoker box to sit on a hot tub—combined with clear, step‑by‑step explanations, whereas many channels simply demonstrate recipes without the DIY hardware aspect.
Last updated: August 31, 2026
