Description
Salty, sweet, and smoky, this Smoked Candied Salmon is a delightful dish that’s perfect for any occasion.
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)
Instructions
- 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.
- 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.
- 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.
- 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.)
- 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.
- Prepare to Smoke: Preheat your smoker to 185F-200F. Add wood chips to enhance the smoky flavor.
- 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.
- 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.
- 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