Savory Smoked Salmon Candy
If you’re a fan of rich, smoky flavors with a touch of sweetness and irresistible umami, savory-smoked salmon candy is about to become your newest obsession. This delicacy is a Pacific Northwest favorite where chunks of salmon are dry-brined, gently smoked, and lightly glazed to create a flavorful treat that’s both savory and addictive. Whether you’re serving it as a snack, appetizer, or gourmet topping, this salmon candy recipe delivers a truly memorable bite.
Why You’ll Love This Recipe
This savory-smoked salmon candy brings together the perfect contrast of salty, smoky, and subtly sweet. It’s not your typical jerky or smoked fish it’s chewy yet tender, bursting with flavor in every bite. Whether you’re entertaining guests or preparing weekend snacks, this recipe is a showstopper. Best of all, you can tweak the flavor to your preference with optional spices or sweet glazes.
Ingredients
Here’s what you’ll need to make this delicious smoked salmon candy:
- 2 pounds fresh salmon fillet (preferably skin-on, wild-caught)
- 1 cup brown sugar
- 1/4 cup kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Apple or alder wood chips for smoking
- Maple syrup or honey for glazing (optional)
Instructions
Step 1: Prep the Salmon
Start by slicing your salmon into uniform 1-inch strips. This size helps the fish absorb the brine evenly and ensures a consistent texture once smoked. Make sure to remove any pin bones, but keep the skin on for structure during the smoking process.
Step 2: Cure with Salt and Sugar
In a large bowl, mix the brown sugar, salt, black pepper, garlic powder, and smoked paprika. Coat each salmon piece generously in the dry brine. Place the coated strips in a shallow dish or zip-top bag, layering them if needed. Refrigerate for 8–12 hours to allow the brine to draw out moisture and concentrate flavor.
Step 3: Rinse and Dry
After curing, gently rinse the salmon strips under cold water to remove excess brine. Pat them dry with paper towels. Place the strips on a wire rack set over a baking sheet and allow them to air-dry for 1–2 hours at room temperature. This step forms a pellicle—a thin, tacky layer that helps smoke adhere to the fish.
Step 4: Smoke the Salmon
Prepare your smoker with apple or alder wood chips and preheat it to 165°F (74°C). Arrange the salmon strips on the smoker grates, skin side down. Smoke them for 2–3 hours, or until the exterior is glossy and slightly caramelized. If desired, brush with maple syrup or honey halfway through for a glossy, candy-like finish.
Step 5: Cool and Store
Remove the salmon candy from the smoker and let it cool to room temperature. Store it in an airtight container in the refrigerator for up to 7 days, or freeze for longer storage. The flavor deepens after a day or two—if you can wait that long!
Pro Tips and Variations
- Use wild salmon for the best texture and flavor.
- Adjust the sweetness: Prefer more savory? Reduce the sugar slightly and add extra black pepper or chili flakes.
- Try different woods: Applewood is mild and slightly sweet, while hickory brings bold smokiness.
- Make it spicy: Add cayenne pepper or a splash of hot sauce to the brine.
Serving Suggestions
- Serve chilled as a high-protein snack.
- Add to charcuterie boards alongside cheese, olives, and crackers.
- Crumble over creamy risotto or warm potato salad for a gourmet twist.
- Dice and toss into leafy green salads with vinaigrette.
- Pair with bagels, cream cheese, and capers for a smoky brunch delight.
Salmon Candy
Ingredients
Fresh Salmon (1 to 2 pounds)
- Choose high-quality wild salmon like Alaskan or Atlantic. Sockeye is a great option thanks to its rich flavor and vibrant color. It's best to use fillets with the skin on—they hold together better during smoking. You can always peel the skin off after smoking if preferred.
Dry Brine (Salt and Sugar Mix)
- ½ cup of kosher or sea salt
- 1 cup of brown sugar (light or dark—either works)
- Optional: 2 tablespoons of white sugar if you want extra sweetness
- Optional: 1 teaspoon of ground black pepper for a gentle touch of spice
Wood Chips for Smoking
- Use hickory, cherry, or apple wood chips to get that sweet, smoky flavor. Alder is also a nice choice for a more traditional, milder fish smoke.
Optional Flavor Additions
- ¼ cup of maple syrup or honey to brush over the salmon—this adds a glossy, sweet glaze similar to candy
- A dash of chili flakes if you like a little heat in your smoked salmon
Instructions
Step 1: Prepare the Salmon
- Start by rinsing the salmon under cold water, then thoroughly pat it dry using paper towels. Next, slice the fish into strips about 1 inch wide and 4 to 5 inches long. This size helps ensure even curing and gives it a jerky-like texture.
Step 2: Apply the Salt and Sugar Cure
- In a bowl, mix together ½ cup of salt and 1 cup of brown sugar. You can also stir in any spices you'd like to add. In a shallow dish or tray, sprinkle a thin layer of this mixture on the bottom. Lay the salmon pieces on top, then cover them completely with the rest of the cure mix. Cover the dish with plastic wrap or foil and refrigerate for 8 to 12 hours. During this time, the salt and sugar will draw moisture out of the fish and infuse it with flavor.
Step 3: Rinse and Dry the Salmon
- Once cured, remove the salmon strips from the dish and rinse them under cold water to remove any excess cure. Gently pat each piece dry using paper towels. Place the strips on a rack and let them air dry for about 30 minutes. This helps create a slightly sticky surface (called a pellicle), which allows the smoke to stick better.
Step 4: Smoke the Salmon
- Preheat your smoker to a low temperature—ideally between 150°F and 160°F (65–71°C). If your smoker doesn’t go that low, you can set it to 175°F, but keep an eye on it. Add hickory or apple wood chips to create a sweet, smoky flavor. Once the chips begin to smoke, arrange the salmon strips on the grate, leaving space between each piece so smoke can circulate.
- Let them smoke for 2 to 3 hours, depending on how chewy or firm you like the texture. Aim for an internal temperature of around 145°F (63°C), though many go by look and feel rather than the thermometer.For an extra glossy finish, you can brush on maple syrup or honey halfway through the smoking process.
Step 5: Let Cool and Store
- When done, take the salmon off the smoker and let the strips cool on a wire rack. Try a small piece to test the taste and texture—this can help you fine-tune the curing or smoking time next round.
- Store the cooled salmon in an airtight container in the fridge for up to one week. For longer storage, freeze the pieces in a sealed bag and thaw them in the refrigerator when ready to eat.
Notes
Nutrition Information (Per Serving):
- Calories: 180 kcal
- Total Fat: 8g
- Saturated Fat: 2g
- Protein: 18g
- Carbohydrates: 6g
- Sugars: 5g
- Fiber: 0g
- Sodium: 480mg
- Cholesterol: 45mg
- Always refrigerate or freeze promptly.
- Use a thermometer to ensure safe internal temps.
- Try vacuum sealing for extended freshness.
Conclusion
Savory-smoked salmon candy is the kind of recipe that turns heads and wins hearts. With its glossy exterior, rich smoky layers, and balanced flavor, it’s a true standout in the world of smoked fish. Make a batch for your next gathering or meal prep it’s guaranteed to disappear quickly!
FAQs
What does salmon candy taste like?
It’s a mix of smoky, salty, and lightly sweet with a chewy yet tender texture. Like smoked jerky, but more refined and complex.
Is salmon candy good for you?
Yes especially if made without excess sugar. It’s rich in protein, omega-3s, and makes a great post-workout or travel snack.
Why is salmon so tasty?
Salmon’s natural fat content and umami-rich flesh give it a buttery, satisfying flavo perfect for smoking or curing.
Why is salmon meat so pink?
Its color comes from a carotenoid pigment called astaxanthin, found in the shrimp and krill that wild salmon eat.
What to serve with salmon candy?
Crackers, cream cheese, bagels, or even rice bowls all pair beautifully. It also works well on salads or as a charcuterie star.
