How to smoke salmon (candied salmon)

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 while liquid aminos are often cheaper.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Honey is often less expensive and has a similar sweetness.

smoked paprika

🥗Healthier: sweet paprika

💰Cheaper: regular paprika

Regular paprika can mimic the color without the smoke flavor.

Prepare the salmon fillets, ensuring they are fresh and caught in Alaska.

Mix together 2 parts brown sugar and 1 part table salt to create a curing mixture.

Apply a thin layer of the salt and brown sugar mixture on the salmon fillets.

Place the salmon fillets in the fridge for 2 hours to cure, ensuring not to exceed this time to avoid overly salty salmon.

After 2 hours, rinse the salmon fillets thoroughly to remove the curing mixture.

Place the rinsed salmon fillets on racks and put them in the fridge overnight to dry out and form a pellicle.

Prepare the glaze by mixing garlic and maple syrup, then refrigerate it.

After the salmon has dried overnight, place it in the smoker on the lowest smoke setting, around 125°F (52°C), for about 2-3 hours.

After 30 minutes of smoking, apply the glaze to the salmon fillets.

Continue to smoke the salmon, adding glaze every hour.

After about 3-3.5 hours, increase the smoker temperature to 200°F (93°C) for the last half hour to ensure the salmon is cooked thoroughly.

Once done, remove the salmon from the smoker and vacuum seal it for storage.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens