🐟 salmon candy 🐟

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. Apply the Glaze

   Brush each salmon strip with the extra tablespoon of maple syrup and sprinkle brown sugar evenly over the surface.

   Time: PT5M

7. 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

8. 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

9. 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