Smoked Candied Salmon

Smoked Candied Salmon Recipe

Salty, sweet, and smoky, this Smoked Candied Salmon is one delectable dish that’s perfect for any occasion. From casual family dinners to special holiday gatherings, this recipe stands out with its delightful balance of flavors. I first stumbled upon this smoky delight at a friend’s BBQ, where the rich aroma wafted through the air and drew everyone in. Little did I know, I’d soon be trying my hand at this flavorful treat, bringing smiles to my own table.

Why you’ll love this dish

The beauty of making Smoked Candied Salmon at home lies not only in its flavor but in its versatility too. This dish is remarkably easy to prepare and requires minimal ingredients, making it a budget-friendly option for impressing your guests or savoring with family. A perfect candidate for a weeknight dinner, weekend brunch, or special holiday feast, it presents beautifully and packs a flavor punch that everyone will appreciate.

“This salmon was a game-changer at our last family gathering! Everyone went back for seconds!" – Happy Cook

Step-by-step overview

Creating Smoked Candied Salmon is a delightful process that starts with curing and ends with a perfect caramelized finish. Here’s a brief look at what you can expect: you’ll cure the salmon with a sweet-salty mixture, then smoke it to perfection. Let’s dive into the details!

Ingredients

What you’ll need

• 1 Whole Side of Salmon
• 1.5 cups Brown Sugar
• 1/2 cup Kosher Salt
• 2 tbsp Honey
• 2.5 tbsp Melted Butter
• 2 tbsp Favorite BBQ Sauce
• 1 tbsp Honey (for glazing)
• Sesame Seeds (for garnish)
• Chopped Chives (for garnish)

Feel free to swap the BBQ sauce for a sweet chili sauce for an extra kick or use maple syrup instead of honey for a different flavor profile.

Directions

Step-by-step instructions

1. Prepare the Salmon: Leave the skin on and slice the salmon across to create “cubes,” taking care not to cut through the skin. Place the salmon on a food-safe plate.
2. Mix the Cure: In a bowl, combine the brown sugar and kosher salt. Spread a thin layer of this mixture on the bottom of a suitable dish.
3. Cure the Salmon: Lay the salmon skin-side down on the sugar/salt layer, then cover it with the remaining mixture. Drizzle honey over the top.
4. Refrigerate: Cover and let the salmon cure in the fridge for at least 8 hours, ideally 12-24 hours. (Tip: Flip the salmon every 4 hours for even curing.)
5. Rinse and Dry: Once cured, gently rinse the salmon under cold water to remove excess mixture. Place it on a baking sheet skin-side down and refrigerate uncovered for 1-2 hours until tacky.
6. Prepare to Smoke: Preheat your smoker to 185F-200F. Add wood chips to enhance the smoky flavor.
7. Smoke the Salmon: After resting for 15 minutes at room temperature, place the salmon in the smoker. Smoke for about 3-4 hours until browned and caramelized, maintaining the temperature.
8. Glaze and Finish: An hour before it’s done, mix the honey BBQ glaze ingredients, coat the salmon, and return it to the smoker. Once finished, let cool for 5 minutes.
9. Garnish: Sprinkle with chopped scallions and sesame seeds before serving. Enjoy!

How to serve Smoked Candied Salmon

The best way to enjoy this smoked candied salmon is to keep it simple. Serve it on a platter with a variety of crackers, cream cheese, and fresh herbs for an elegant appetizer. Alternatively, you might pair it with a light salad or serve it alongside roasted vegetables for a complete meal.

Storage and reheating tips

To keep your Smoked Candied Salmon fresh, store it in an airtight container in the fridge for up to 5 days. If you want to extend its life, consider freezing smaller portions wrapped tightly in plastic wrap and foil. Always ensure food safety by handling the salmon with clean utensils and washing your hands before and after preparation.

Helpful cooking tips

1. Choose Fresh Salmon: Opt for high-quality, fresh salmon for the best results. The flavor depends heavily on the quality of your fish.
2. Don’t Rush the Cure: Allowing the salmon to cure as long as possible yields a deeper flavor and firmer texture.
3. Experiment with Wood Chips: Try using different types of wood chips (like cherry or hickory) to explore various smoke flavors.

Creative twists

Feel free to customize your Smoked Candied Salmon. Try adding citrus zest, such as lemon or orange, to the cure for a fresh twist. You can also experiment with different glaze flavors by adding a bit of soy sauce for an Asian flair or a touch of Sriracha for some heat.

Common questions

1. What’s the preparation time for this recipe?
   Overall, expect about 15 minutes of active preparation, plus a minimum of 8 hours for curing, and then 3-4 hours of smoking.

2. Can I use a different type of fish?
   Absolutely! Most fatty fish like trout or mackerel will work just fine with this recipe.

3. How should I reheat leftovers?
   It’s best to enjoy smoked salmon cold, but if you prefer it warm, lightly heat it in a skillet over low heat, ensuring not to dry it out.

Enjoy creating your very own Smoked Candied Salmon masterpiece!

Smoked Candied Salmon

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• Author: easymeal
• Total Time: 255 minutes
• Yield: 8 servings
• Diet: Pescatarian

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Description

Salty, sweet, and smoky, this Smoked Candied Salmon is a delightful dish that’s perfect for any occasion.

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Ingredients

• 1 Whole Side of Salmon
• 1.5 cups Brown Sugar
• 1/2 cup Kosher Salt
• 2 tbsp Honey
• 2.5 tbsp Melted Butter
• 2 tbsp Favorite BBQ Sauce
• 1 tbsp Honey (for glazing)
• Sesame Seeds (for garnish)
• Chopped Chives (for garnish)

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Instructions

1. Prepare the Salmon: Leave the skin on and slice the salmon across to create “cubes,” taking care not to cut through the skin. Place the salmon on a food-safe plate.
2. Mix the Cure: In a bowl, combine the brown sugar and kosher salt. Spread a thin layer of this mixture on the bottom of a suitable dish.
3. Cure the Salmon: Lay the salmon skin-side down on the sugar/salt layer, then cover it with the remaining mixture. Drizzle honey over the top.
4. Refrigerate: Cover and let the salmon cure in the fridge for at least 8 hours, ideally 12-24 hours. (Tip: Flip the salmon every 4 hours for even curing.)
5. Rinse and Dry: Once cured, gently rinse the salmon under cold water to remove excess mixture. Place it on a baking sheet skin-side down and refrigerate uncovered for 1-2 hours until tacky.
6. Prepare to Smoke: Preheat your smoker to 185F-200F. Add wood chips to enhance the smoky flavor.
7. Smoke the Salmon: After resting for 15 minutes at room temperature, place the salmon in the smoker. Smoke for about 3-4 hours until browned and caramelized, maintaining the temperature.
8. Glaze and Finish: An hour before it’s done, mix the honey BBQ glaze ingredients, coat the salmon, and return it to the smoker. Once finished, let cool for 5 minutes.
9. Garnish: Sprinkle with chopped scallions and sesame seeds before serving. Enjoy!

Notes

Serve with crackers, cream cheese, and fresh herbs for an elegant appetizer, or pair with a light salad for a complete meal.

• Prep Time: 15 minutes
• Cook Time: 240 minutes
• Category: Appetizer
• Method: Smoking
• Cuisine: American