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Candied Smoked Salmon

A delightful blend of sweet and smoky flavors, perfect for a lazy Sunday brunch or special occasions.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 12 hours 15 minutes
Servings: 4 servings
Course: Appetizer, Brunch
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound fresh salmon fillet skin on
  • 1/4 cup brown sugar
  • 1/4 cup kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 tablespoon maple syrup optional

Equipment

  • Smoker or stovetop smoking setup
  • Large bowl for brining
  • Plastic wrap
  • Sharp knife for slicing
  • Meat thermometer

Method
 

  1. Combine the brown sugar, kosher salt, black pepper, smoked paprika, and garlic powder in a bowl.
  2. Pat the salmon dry with paper towels and place it in a dish.
  3. Cover the salmon with the brine mixture, ensuring it is well coated.
  4. Cover the dish with plastic wrap and refrigerate for at least 8 hours, or overnight for best results.
  5. After brining, rinse the salmon under cold water to remove excess salt and sugar.
  6. Pat it dry with paper towels to ensure a good smoke.
  7. Preheat your smoker to 180°F (82°C).
  8. Place the salmon in the smoker, skin-side down, and smoke for about 2 hours.
  9. Use a meat thermometer to check if the salmon has reached an internal temperature of 145°F (63°C).
  10. Remove the salmon from the smoker and let it cool.
  11. Slice it thinly against the grain for serving.

Notes

This candied smoked salmon is versatile. Serve on toasted bagels, in salads, or enjoy on its own.