Smoked Salmon Candy 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.
More about "smoked salmon candy recipes"
SMOKED SALMON CANDY - LEARN TO SMOKE MEAT WITH JEFF …
2014-01-23 Tried this recipe again this weekend using the alternate method and actually cut that salt amount in half. Came out perfect. For those on a low salt diet, this was the way to go. Made half the batch in candy and the other half just regular smoked salmon. Will do this one again, thanks for sharing all your recipes.
From smoking-meat.com
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2021-02-27 Arrange the salmon strips, spaced apart, on a rack set on a foil-lined baking sheet. Let the salmon air-dry at room temperature for 30 minutes. Whisk together the maple syrup, brown sugar, soy sauce and liquid smoke in a bowl. Baste the salmon strips with the glaze and place in the oven. Continue to baste and turn the salmon …
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- 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 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.
SMOKED SALMON CANDY RECIPE - NUSHAGAK RIVER ADVENTURES
From fishthenush.com
- Mix 2 cups kosher salt, 1 lb brown sugar, 3 tbsp peppercorn, 2 tbsp ground coriander, and 2 tbsp granulated garlic.
- Find a lidded container large enough to hold 5 lbs of skin-on salmon collars, bellies, or fillets cut into 2-inch thick strips. Tupperware works well.
- Lay down a layer of the mixture about 1/4 inch deep. Put a layer of salmon down on this, skin side up.
- Cover the salmon with more of the mixture. If you need a second layer of salmon, make sure the layer of the mixture between them is thick enough so that the pieces of salmon are not touching.
- 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 them dry in a breezy place for 2 hours, or in the fridge, uncovered, overnight.
- Traditionally, salmon candy is cold-smoked for several days, which is ideal. However, smoking at 180 degrees for at least 3 hours, and up to 8 hours, if you like your salmon candy harder and smokier, is a great alternative.
- Every 90 minutes to 2 hours, paint the salmon with maple or birch syrup. This also helps to remove any albumen (the icky white stuff) that can form between the fish flakes if your smoker gets too hot too fast.
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