HOW TO MAKE SMOKED CANDY SALMON - Full Recipe
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- เผยแพร่เมื่อ 26 พ.ค. 2020
- Ready to make some delicious Smoked Salmon? This recipe is super easy to make and it turns out really good! We smoked the Salmon using a dry brine which consists of Kosher Salt and Brown Sugar. The salt basically sucks out all of the moisture in the filets and this "cures" the Salmon. Make sure that after you brine the fish to rinse the filets in cold water and pat dry. We have posted the recipe below with instructions on how to smoke the salmon step by step. Let us know if you have any questions in the comments below and let us know how it turned it. If you want to add more flavor you can spice it up with some pepper or chili flakes to give it a sweet and spicy tang. Thanks for checking out our video. Hope you enjoyed it!
Smoked Candy Salmon Recipe
9 Hours Total
3 Hours to Brine.
3 - 4 hours drying.
3 - 4 Hours in the smoker.
Makes 5lbs
Ingredients:
1 cup Kosher Salt
2 cup Brown Sugar
Maple Syrup (Optional)
-Pull out all pin bones from your Salmon and cut into 2 in strips.
-Combine Salt and Brown Sugar into a mixing bowl and mix thoroughly.
-Spread mixture over the bottom of a non-reactive bowl or dish so there is a thin layer of cure.
-Place Salmon strips flesh down and skin up with a little space in-between each piece.
-Sprinkle cure over the Salmon so all exposed fish is covered.
-Make sure dish or bowl is covered tightly .
-Cure in fridge for 3 hours.
-Thoroughly wash the Salmon strips under cold running water and place aside.
-Pat dry with paper towels.
-Place Salmon strips on drying rack skin side down and be sure each strip is not touching each other.
-Let strips cure for 3 hours in a cool breezy area
-Drying Salmon is the key for smoking Salmon. The drying process creates a seal on the outer layer of the fish and keeps moisture in when smoking.
-Set Smoker to 175 degrees Fahrenheit for 3 hours.
-During the last hour (2 hours in) add in chips to create smoke. We used Alder wood chips for the smoking process.
-For a sweeter taste you can glaze the strips with maple syrup for the last hour.
-Pull out and let strips cool to room temperature.
-You can store in a seal tight container for a week or vacuum seal and it will last much longer.
Enjoy
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Absolute homerun! So good, friends all loved it, and the bonus is I have the same masterbuilt smoker too!
That’s amazing, so glad you enjoyed it! Can’t beat that little smoker, thing never fails!
Been using that for 45 years. You have it down 🙏. My grandfather showed me that as a young kid. Killer every time
Thanks for sharing recipe. Much love
Looks so good! 🙌🏻
Awesome! A much faster process that really appeals to me. Thank you!
Thank you 🙌🏻 Simple and the end product is amazing! Let us know how it comes out!
wonderful
defintely giving this a try, thank you.
Let us know how it comes out!
Very nicely done video, thank you for the recipe. Very simple, very delicious.
Thanks Chris, glad you enjoyed. Can’t get enough of it!
Perfect timing. Going to do my fillets today this way!
🙌🏻 simple and easy! Brush some maple syrup on the fish for the last hour in the smoker. You can’t stop eating this stuff!
Best recipe of tried , simply and good
That’s amazing to hear and glad you enjoyed it. You can’t beat it, Simple can be key!
Great video, the recipe looks amazing! Definitely want to try it next time we get out West and get some salmon.
Thank you, go get em! Let’s us know how it goes! 🙌🏻
I have only liquid brined but I am going to strat dry brining to see how it compares. It will be easier to move around, in and out of the refrigerator. And the seasonings I can add.....Mmmm Thank you so much!
Now thats a great video. I’ll try that now and report on the results. Thanks for sharing and great video
Thanks for the kind words Mark! Looking forward to hearing about the finish product!
How did it go?
I'm getting goosebumps watching this. I haven't had salmon made this way in years
That’s amazing! Nothing comes close, just doesn’t last too long
You got a fan
Thanks Che! Enjoy
looks awesome. pellet grill same?
Mine always go in a refrigerator with a fan for 12 hours to dry. Makes a world of difference. Makes it come out like caramel.
Currently letting my salmon dry very excited for this
Super jealous! It’s been to long for us, almost Salmon season. Let us know how the end result goes!
@@SteadyDrift honestly I screwed it up and my smoker got too hot but it was still really good!
@@francisgrimaldi5407 We have done that as well, glad it was still good. Slow and low is key, thanks again for giving it a try!
The "candied" salmon I get from a friend north coast BC it is like hard candy.
Yeah, you do the dry process a lottttt longer to create the hard candy.
Have you ever jarred it if so what did you use for liquid in the jar's and did it effect the taste
How long do they last?
Can you add smoke the whole time
Once in a vacuum-sealed bag, can you let it stay in room temp? I am hunting this week and want to take some up the mountain!
Should be ok for a couple of days, if you can keep it colder it will last much longer! Good luck out there!
My dog loves the skin
Great 👍 can you air dry it?
You definitely can! The cure is the most important. We personally haven’t air dried salmon but let us know how it goes!
Thanks for such a fast reply!!! I will let you know. I made a chicken jerky and air dried it and it was delicious 😋
Is there a glaze you put on during or after smoke ?
I brush with thinned down maple syrup and brown sugar mixture during the last half hour of the smoke. It’s ridiculously good that way too.
My dehydrator only goes up to 158. Is this temp acceptable ?
You should be fine running your dehydrator around 145 for 3 to 4 hours depending on the size of the pieces.
After rinsing, do you refrigerate 3-4hrs prior to smoking or leave it out?
Hey Curt, after you rinse the fish. Use paper towels and pat the fish dry. Leave the fish out on racks to dry in room temperature. If you want to speed the process up, you can use a fan as well. This step creates Pellicle, this is a seal that keeps moister in the fish during the smoking process . Hope that helps, enjoy!
@@SteadyDrift Thanks man! How long to dry at room temp?
2 to 4 hours you will see the seal develop. You can’t go wrong with extending the drying process!
@@SteadyDrift Do you dry of the pellicle also since ive heard the fish needs to be dry going in the smoker?
can this be "canned", jars, cans? If so, what is the process time.
People do “can” it, we personally haven’t and don’t know the process. The smoked fish lasts quite a long time especially when you vacuum seal it!
Do i need to keep the skin on for this? Kind regards
Yes, if you can! You want to put fish skin side down in the smoker. This will keep the fish from breaking apart
@@SteadyDrift thank you! Can’t wait to try it!
I take the skin off but either way..soooooo damn good!
Agreed, but also comes off easy after smoking!
@@SteadyDrift True that.
Do you eat the skin
Can this be eaten cold?
Oh yeah my favorite way to do it!
Why do you wash in cold water after it’s marinated?
The fish has been cured at that point. You are just washing off the excess salt. It doesn’t change the flavor overall. It will become real salty if you don’t. Enjoy
@@SteadyDrift cool lookin forward to smoking salmon for my first time
Anyone know what «kosher» salt is called in EU?
Coarse salt or rock salt should work for you
@@SteadyDrift Thx! I was like, «jewish salt??»;)
3 Amigos
Yeeee hawwwww 🤠
I’m surprised that the masterbuilt worked for that long
We have had it for over 5 years still cranking away!
3 hours brine sounds short. Ever experiment with longer times?
Thought the same thing! We found anymore then 2 to 3 hours with a dry brine it becomes pretty salty. The fish soaks it up really fast overall. With a wet brine, I will usually let it sit overnight for tuna, salmon etc. Hope this helps, let us know how yours goes!
@@SteadyDrift Agree completely. Overbrining ends up ruining the batch. I think you can go longer with less salt and more brown sugar. Some use 4:1 ratio dry brined overnight. Thanks for the reply, and great video.
RJ I like that idea! Thanks so much, let us know how your next batch goes!
forgot to blow off the scales
3 hours of smoking is too much imo
I love it when you catch a fish and it’s already gutted for you like that🤦♂️
That’s how you properly take care of your catch. Let me know how those guts taste
@@SteadyDrift hahahahaha The inside of the fish is clean. I don’t think anyone who has food safety in mind opens and animal and subjects it to bacteria in the water. Ive been fishing for 30 years and have never seen that. Seems insane. Oh well, I’m sure it will be fine if kept cold after that.
Again that’s because we gutted it, take a look at the full video of our salmon fishing video. You can see it all there! ✌️
Lol this is just regular smoked salmon. Definitely not Candied salmon.