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Smoked Candied Salmon

Ingredients:

  • Salmon fillets (wild-caught works best)
  • 1 cup brown sugar
  • 1/2 cup kosher salt
  • 1/2 cup white sugar
  • 1/4 cup maple syrup
  • 1/4 cup water
  • Black pepper (to taste)

Instructions:

  1. Brine the Salmon: Mix the brown sugar, kosher salt, white sugar, maple syrup, water, and black pepper in a large bowl to create the brine.Place the salmon fillets in a large resealable plastic bag or a container.Pour the brine over the salmon to cover it completely.Seal the bag or container and refrigerate for 4-6 hours, turning the salmon occasionally.

  2. Rinse and Dry: Remove the salmon from the brine and rinse it thoroughly under cold water.Pat the salmon dry with paper towels.

  3. Air Dry: Place the salmon fillets on a wire rack, skin side down.Let them air dry in the refrigerator for 1-2 hours to form a pellicle (a tacky surface) that the smoke will adhere to.

  4. Preheat Your Smoker: Preheat your smoker to around 180-200°F (82-93°C).Add your chosen wood chips for smoking to the smoker box.

  5. Smoke the Salmon: Place the salmon fillets directly on the smoker racks, skin side down.Smoke the salmon until it reaches an internal temperature of about 130°F (54°C).

  6. Candying Glaze: In a small saucepan, combine 1/4 cup of brown sugar and 1/4 cup of maple syrup.Heat the mixture over low heat until it thickens and becomes syrupy.

  7. Glaze the Salmon: During the last 15-20 minutes of smoking, brush the candying glaze onto the salmon fillets every 5 minutes.

  8. Check Temperature: Continue smoking and monitoring the salmon's internal temperature.Once it reaches an internal temperature of 145°F (63°C), consider it done, and remove it from the smoker.

  9. Serve: Let the smoked candied salmon cool for a few minutes before serving.