I love salmon. I really love smoked salmon. I am over the moon for candied smoked salmon. Did I mention I love salmon?
I have enjoyed candied salmon since I was raised on the west coast of Canada. The first nation people of the coast had a long history of smoking salmon over alder and the candied version became known as Indian Candy. I don’t know if I feel comfortable calling it Indian Candy. While I am grateful to the first nation people for this great tradition, Indian is a colonial term from the days that Europeans were looking for a route to India, got lost and landed in North America. So, I acknowledge the great tradition of the first nations but will call my version Candied Salmon.
I started by pulling the pin bones out of a fillet of wild sockeye salmon. I find nothing does this better than a pair of clean pliers.
You can make this out of any kind of salmon, even farmed salmon. However, quality wild salmon gives a much better texture, taste and colour.
Then I cut the salmon into small squares. You can cut the salmon into any size square you like but I like about 1 to 1 1/2 inch squares.
I mixed up the marinade ingredients and heated them until the sugar was totally dissolved and let it cool. I poured the marinade over the salmon, covered it and put it in the fridge overnight.
I rinsed the salmon under cold water and dried it with paper towels. I put my A-Maze-N Tube Smoker into my Weber Genesis Grill. I did not turn the grill on and put a container of ice I had frozen in a plastic bottle in the grill. I closed the lid. This allowed me to cold smoke the salmon for 6 hours. If you do not have some form of smoke generator, you can skip this step. I just like quite a strong smoke flavour in my candied salmon.
After 6 hours of cold smoking, I took the salmon off and put it, covered, in the fridge overnight to let the smoke flavour really penetrate the salmon.
I preheated my Louisiana Grills Smoker to 180 F. While it was heating you can brush the salmon with maple syrup or a mixture of two parts honey to one part water. I think the maple syrup gives a bit more complex flavour. She Who Must Be Obeyed thinks they are the same. Who am I to question her?
I smoked for about four hours, brushing with the maple syrup or honey mixture every 1/2 hour, to get the internal temperature of the salmon to 140 F.
Let the salmon sit for overnight before serving cold.
I am addicted to this dish. The rich fatty salmon, the salty brine, the smoke flavour and the sweet glaze make such a treat! If you try it, you will be addicted too!
The Old Fat Guy
- 500 grams (1 pound) salmon fillet
- 50 ml (1/4 cup) maple syrup or honey diluted 2 parts to one part water
- 175 ml (3/4 cups) water
- 125 ml (1/2 cup) brown sugar firmly packed
- 40 ml (3 tbsp) salt
- 3 ml (1/2 teaspoon) fresh ginger minced
- 2 dried bay leaves
- 5 whole allspice pods crushed
- Remove the pin bones from the fillet.
- Cut the salmon into chunks.
- Mix the marinade ingredients together in a small saucepan. Heat until sugar is dissolved. Cool.
- Pour the marinade over the salmon chunks, cover and refrigerate over night, stirring occasionally.
- Rinse the salmon and pat dry with paper towels.
- Optional: Cold smoke for 6 hours and refrigerate, covered, overnight.
- Preheat the smoker to 180 F.
- Brush the salmon with the maple syrup or diluted honey.
- Smoke the salmon to an internal temperature of 140 F, brushing every 1/2 hour with maple syrup or diluted honey.
- Let cool and serve cold.