Smoked Candied Salmon

3.83 from 17 votes

Salmon trips smoked and glazed in maple sirup.

Prep Time15

Cook Time5

Brining12

Total Time17 15

Course: Appetizer

Cuisine: Mediterranean

Keyword: Bradley smoker, Candied salmon, cedar plank salmon, Smoked salmon

Servings: people

Calories: 72kcal

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

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.

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.

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.

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.