DELICIOUS Smoked Salmon Candy Recipe

Ingredients

• 1 pound Salmon Fillet (skinless, cut into 1‑inch chunks)
• 2 cups Water (room temperature)
• 0.25 cup Dark Brown Sugar (packed)
• 2 tablespoons Maple Syrup (pure grade)
• 2 tablespoons Honey (light or clover honey)
• 1 tablespoon Kosher Salt (coarse)
• 0.5 teaspoon Smoked Paprika (optional, for flavor and color)
• 0.25 teaspoon Cayenne Pepper (optional, for heat)
• 1 teaspoon Poppy Seeds (black poppy seeds for garnish)
• 1 teaspoon Sesame Seeds (toasted if desired)
• 2 stalks Green Onions (thinly sliced for garnish)
• 0.25 cup Wood Chips (soaked in water for 30 minutes, any mild wood (apple, cherry))

Instructions

1. Make the Brine

   Combine 2 cups water, ¼ cup dark brown sugar, 2 tbsp maple syrup, 2 tbsp honey, and 1 tbsp kosher salt in a mixing bowl. Whisk until the sugar and salt are fully dissolved.

   Time: PT5M

2. Brine the Salmon

   Add the salmon chunks to the brine, ensuring they are fully submerged. Cover the bowl tightly with aluminum foil and refrigerate for at least 3‑4 hours, preferably overnight (up to 24 hours).

   Time: PT24H

   Temperature: 4°C

3. Rinse and Pat Dry

   Remove the salmon from the brine, rinse lightly under cold running water to remove excess salt, then pat dry with paper towels.

   Time: PT5M

4. Air‑Dry the Salmon

   Spread the salmon pieces on a baking sheet placed on a cooling rack. Cover loosely with foil and let sit at room temperature for 2‑4 hours (minimum 2 hours) to firm up and develop a pellicle.

   Time: PT2H

5. Season the Surface

   Sprinkle ½ tsp smoked paprika and ¼ tsp cayenne pepper evenly over the salmon pieces (optional).

   Time: PT2M

6. Prepare the Grill for Indirect Smoking

   Arrange about 15 charcoal briquettes on one side of the grill to create indirect heat. Place a sheet of aluminum foil over the grate on the opposite side. Preheat the grill to 175‑200°F (80‑93°C).

   Time: PT15M

   Temperature: 175-200°F

7. Add Wood Chips

   Drain the soaked wood chips and scatter them over the hot coals. Close the lid briefly to allow the chips to start smoking.

   Time: PT2M

8. Smoke the Salmon (Part 1 – First Hour)

   Place the salmon pieces on the foil over the indirect‑heat side. Cover the grill and maintain 175‑200°F. After the first hour, begin basting with the glaze (see step 9).

   Time: PT1H

   Temperature: 175-200°F

9. Make the Glaze

   While the salmon smokes, pour the reserved brine into a saucepan. Bring to a gentle boil, then reduce heat and simmer until the liquid thickens to a syrupy consistency (about 5‑7 minutes). Transfer to a small bowl for basting.

   Time: PT15M

10. Smoke the Salmon (Part 2 – Remaining Time)

    Continue smoking the salmon for another 2‑3 hours, basting with the glaze every hour. The salmon is done when its internal temperature reaches 160°F and the exterior is dark, glossy, and slightly crisp.

    Time: PT2H30M

    Temperature: 175-200°F

11. Finish and Garnish

    Remove the salmon from the grill and transfer to a serving dish. Sprinkle with poppy seeds, sesame seeds, and sliced green onions.

    Time: PT3M

Nutrition Facts

Calories

210

Protein

20 g

Carbohydrates

12 g

Fat

9 g

Fiber

0 g