Salmon Candy

Experience a perfect blend of sweetness and smokiness in this savory smoked salmon candy—an irresistible bite for anyone who loves seafood

Prep Time 20

Cook Time 2

Total Time 2 20

Course Snack

Cuisine American

Servings 8 people

Calories 180 kcal

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.

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.

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

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.

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.

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.

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.

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.

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