How to make Smoked Salmon Candy on the BBQ, Maple Syrup Recipe
Recipe Information
Smoked Salmon Candy
Cultural Context
Originating from the Pacific Northwest, smoked salmon candy is a beloved treat that combines the rich flavors of salmon with a sweet and savory glaze. Traditionally enjoyed as a snack or appetizer, it reflects the region's fishing heritage and the art of smoking fish. Today, variations can be found across North America, often served at gatherings and celebrations, showcasing the versatility of this delightful dish.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
brown sugar
🥗Healthier: coconut sugar
💰Cheaper: white sugar
Coconut sugar has a lower glycemic index.
soy sauce
🥗Healthier: tamari
💰Cheaper: liquid aminos
Tamari is gluten-free and has a similar flavor.
maple syrup
🥗Healthier: agave syrup
💰Cheaper: honey
Agave syrup is lower in calories.
smoked paprika
🥗Healthier: regular paprika
💰Cheaper: cayenne pepper
Regular paprika is milder and more affordable.
Dry the salmon fillets with paper towels.
Cut the salmon into various sized chunks.
Salt the salmon with Himalayan sea salt.
Generously pepper the salmon with freshly ground black pepper.
Marinate the salmon in Canadian maple syrup, ensuring it is well coated.
Prepare the barbecue for hot smoking by turning on one side.
Wait for the barbecue to start smoking before placing the salmon on trays.
Brush the trays with oil to prevent sticking.
Place the salmon on the trays and shut the lid immediately to keep the smoke in.
Smoke the salmon for about 40 minutes, checking for doneness when the protein comes out of the fish.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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