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Smoked candied salmon

Smoked Candied Salmon

Salmon trips smoked and glazed in maple sirup.
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Prep Time 15 mins
Cook Time 5 hrs
Brining 12 hrs
Total Time 17 hrs 15 mins
Course Appetizer
Cuisine Mediterranean
Servings 8 people
Calories 72 kcal

Equipment

  • Smoker : I Like to use my P10 Bradley Smoker for this recipe but any smoker will work
  • Maple wood
  • Food-grade container or resealable plastic bag

Ingredients
  

Main ingredients

  • 2 lbs salmon fillet fresh
  • 1 cup maple syrup for brushing

Brine

  • ½ cup brown sugar
  • 1 cup maple syrup
  • 4 cups water
  • 1 cup kosher salt

Instructions
 

Salmon preparation

  • Carefully cut the skin off and, if needed, remove all the pin bones from the fillet.
  • Clean the salmon by rinsing it under cold running water and pat it dry with paper towels.
  • Slice the salmon lengthwise into 1 in wide and 3 to 5 inches long strips.

Brining

  • Combine all the brine ingredients together and stir well to mix.
  • Add the salmon in a food-grade container or a large resealable plastic bag (Make sure you don't have any leaks.) then pour the brine over the salmon chunks.
  • Cover and refrigerate 12 hours or over night, stirring a few times to redistribute the brine.

Rincing and drying

  • Drain the salmon and rinse it thoroughly under cold running water and pat dry with paper towels.
  • Place the salmon on a rack, flesh side up then refrigerate about 2 hours to dry it out a little. If you can't wait for this step it's not essential.

Smoking

  • Set up your smoker and preheat to 160° to 180°F. Maple wood will give an amazing flavor to your candies. On my side, I've used my P10 Bradley smoker using maple briquettes.
  • Place your Salmon flesh side up on the grill rack, then brush with maple syrup and smoke it for 5-6 hours.
  • Start brushing the salmon with maple syrup after 30 minutes, and brush every 20-30 minutes until it’s cooked. Internal temperature should be around 140°F.
  • Transfer the salmon lucious to a baking sheet to cool down then brush with another layer of maple syrup before serving.
  •  Serve at room temperature or cold.
Keyword Bradley smoker, Candied salmon, cedar plank salmon, Smoked salmon
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