Candied Salmon Recipes
SMOKED SALMON CANDY
This is traditionally done with salmon in Alaska, usually chinook, coho, sockeye or chum salmon. But any salmon will work for this recipe, as will fish like mackinaw (lake trout), Dolly Varden, big rainbows or cutthroats, char or really any large, fatty fish you can cut into strips. I bet tuna belly would be good for this.
Provided by Hank Shaw
Categories Cured Meat Snack
Time 5h
Number Of Ingredients 4
Steps:
- Mix the salt and brown sugar together. Find a lidded container large enough to hold the salmon; a big plastic tub works well. Lay down a layer of the salt/sugar mixture about 1/4 inch deep. Put a layer of salmon down on this, skin side up. Cover the salmon with more salt/sugar mixture. If you need a second layer of salmon, make sure the layer of salt and sugar between them is thick enough so that the pieces of salmon are not touching. Basically you are burying the salmon in salt and sugar. Cover and let cure in the fridge at least 30 minutes, and up to 3 hours. The longer the cure the saltier it will be; I cure for 2 hours.
- Remove the salmon from the cure, which will get wet, and briefly rinse the fish under cold water. Pat dry with a paper towel and set the salmon on a drying rack skin side down. Let this dry in a breezy place for 2 hours, or in the fridge, uncovered, overnight. I put the racks under a ceiling fan near an open window with another fan blowing at the fish from the side. You are doing this to form a pellicle on the salmon, which helps it smoke properly. Don't skip this step!
- Traditionally salmon candy is cold smoked for several days. If you can do this, go for it. Regardless, you want to bring the temperature up gradually over the course of an hour or so and let it sit at around 165°F to 200°F for at least 3 hours, and up to 6 hours if you like your salmon candy harder and smokier.
- Every 90 minutes to 2 hours, paint the salmon with the maple syrup. This also helps to remove any albumen -- the icky white stuff -- that can form between the fish flakes if your smoker gets a little too hot too fast.
- When the salmon looks good and lacquered, typically about 3 to 4 hours, remove it to the drying racks again and paint it one last time with the maple syrup. Allow to cool to room temperature before storing. Salmon candy will last a week in the fridge, longer if vacuum sealed. It freezes well, too.
Nutrition Facts : Calories 164 kcal, Carbohydrate 9 g, Protein 18 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 50 mg, Sodium 41 mg, Sugar 8 g, ServingSize 1 serving
INDIAN CANDY-SMOKED SALMON
Make and share this Indian Candy-Smoked Salmon recipe from Food.com.
Provided by Diana Adcock
Categories Canadian
Time P1DT5m
Yield 1 recipe
Number Of Ingredients 7
Steps:
- Mix together the water, salt, sugar and syrup.
- Stir until all ingredients are dissolved.
- Add Fish and brine for 24 hours.
- Remove fish and smoke anywhere from 8 hours to 1 1/2 days, depending on your smoker.
- Use the 3/4 cup honey mixed with the 1/4 cup water for basting.
- Don't over smoke or you're going to have jerky!
- Apple and Cherry woods are great for this recipe.
- Works well with venison also.
DAD'S CANDIED SALMON
This hot and sweet salmon dish can be done in the oven or on the grill. My Dad has been making this for us for years. Serve with new potatoes, corn, green salad and rolls.
Provided by Mrs.Unionjack
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Place the salmon onto a baking sheet lined with aluminum foil with the skin side down. Rub the mustard into the flesh of the salmon and then spread the brown sugar evenly over the fish. Squeeze the lemon over the salmon. Bring the edges of the foil together and seal into a packet.
- Bake in the preheated oven until the fish flakes easily with a fork, 25 to 30 minutes.
Nutrition Facts : Calories 459.5 calories, Carbohydrate 29.8 g, Cholesterol 111.7 mg, Fat 17.1 g, Fiber 1 g, Protein 45.3 g, SaturatedFat 3.5 g, Sodium 100.5 mg, Sugar 26.7 g
SMOKED SALMON CANDY RECIPE | TRAEGER GRILLS
Salmon fillets are cured with salt and brown sugar, smoked, and painted with sweet maple syrup for a serious meat candy addiction.
Provided by Traeger Kitchen
Categories Seafood
Number Of Ingredients 7
Steps:
- In a large bowl or resealable container, combine the gin, brown sugar, salt, maple syrup, and black pepper.
- Cut the salmon into 2-ounce pieces and place in the cure, making sure the salmon is covered completely. Cover and refrigerate overnight.
- When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes.
- Grease a piece of foil with nonstick spray. Place the salmon on the greased foil and sprinkle with more brown sugar.
- Transfer the foil with the salmon onto the grill grates. Close the lid and smoke the salmon until fully cooked, 3-4 hours.
- Serve hot or chilled. Enjoy!
CANDIED SALMON
This is a recipe that I used on other fish and decided to try it on salmon. Even my husband likes it and he is not a salmon fan.
Provided by Mary Fortman
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil, and grease the foil with cooking spray.
- Combine the onions, vinegar and brown sugar in a saucepan over medium heat. Cook, stirring occasionally until the sauce begins to caramelize, about 15 minutes.
- Melt butter with garlic in a small skillet over medium heat. Lay salmon fillets on the prepared baking sheet, and brush with garlic butter. Pour the onion mixture over the fillets.
- Bake for 20 to 25 minutes in the preheated oven, until the fish flakes easily. Cooking time may vary with the thickness of your fillets.
Nutrition Facts : Calories 397.6 calories, Carbohydrate 43.1 g, Cholesterol 82.3 mg, Fat 14.8 g, Fiber 1.3 g, Protein 23.2 g, SaturatedFat 6 g, Sodium 116.7 mg, Sugar 38.8 g
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- Place the salmon in baking dish with the soy sauce, liquid smoke, and brown sugar. Let it marinate for at least 1 hour—but you could marinate overnight. Flip once. When ready to use, preheat the grill or an iron skillet to high heat.
- Peel the ginger and cut into thin (julienne) strips. Heat a small skillet over medium-high. Add 1 tablespoon of oil to the skillet. When the oil is hot, drop the ginger in and pan-fry for 1-2 minutes, moving with a spatula, until they are light brown. Remove from the pan and drain on a paper towel. Sprinkle with salt.
- Carefully brush the grill with vegetable oil. (You could also use grill spray.) Pepper the salmon and place it on the grill, top-side-down. Cook 3 minutes. Flip, then carefully sprinkle the tops with a little extra brown sugar and grill for another 3-5 minutes—until just cooked through. Serve warm with fried ginger on top.
CANDIED SALMON RECIPE, SALMON CANDY - BRADLEY SMOKER
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Estimated Reading Time 2 mins
- Rinse the salmon under cold running water and blot dry with paper towels. Run your fingers over the flesh side of the fillet, feeling for the sharp ends of pin bones.
- Using a sharp knife, slice the salmon widthwise into strips 1 inch wide and 4 to 5 inches long. Transfer the fish to a large heavy-duty resealable plastic bag and place the bag in an aluminum foil pan or baking dish to contain any leaks.
- Combine the brown sugar, salt, and ½ cup of the maple syrup in a bowl. Add the water and stir until the sugar and salt dissolve. Pour this over the salmon and seal the bag.
- Drain the salmon in a colander, discarding the brine, and rinse the salmon well under cold running water. Blot dry with paper towels. Arrange the salmon flesh side up on an oiled wire rack over a rimmed baking sheet and let air-dry in the refrigerator until tacky, 2 hours.
- Set up your Bradley smoker and preheat to 225° to 250°F. Add the wood as directed by the manufacturer.
- Place the salmon on its rack in the smoker and smoke until the outside is bronzed with smoke and the salmon feels firm, 30 to 60 minutes. Start brushing the salmon with the remaining ¼ cup of maple syrup after 15 minutes, and brush several times until it’s cooked (about 140°F on an instant-read thermometer).
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Estimated Reading Time 3 mins
- Rinse the salmon under cold running water and blot dry with paper towels. Run your fingers over the flesh side of the fillet, feeling for the sharp ends of pin bones.
- Using a sharp knife, slice the salmon widthwise into strips 1 inch wide and 4 to 5 inches long. Transfer the fish to a large heavy-duty resealable plastic bag and place the bag in an aluminum foil pan or baking dish to contain any leaks.
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- Drain the salmon in a colander, discarding the brine, and rinse the salmon well under cold running water. Blot dry with paper towels. Arrange the salmon flesh side up on an oiled wire rack over a rimmed baking sheet and let air-dry in the refrigerator until tacky, 2 hours.
- Set up your smoker following the manufacturer’s instructions and preheat to 225° to 250°F. Add the wood as directed by the manufacturer.
- Place the salmon on its rack in the smoker and smoke until the outside is bronzed with smoke and the salmon feels firm, 30 to 60 minutes. Start brushing the salmon with the remaining ¼ cup of maple syrup after 15 minutes, and brush several times until it’s cooked (about 140°F on an instant-read thermometer).
- In the unlikely event you have leftovers, store the salmon candy in a resealable plastic bag in the refrigerator; it will keep for at least 3 days.
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