This is one of my two favorite ways to prepare salmon. The other is pickled salmon, yeah, Norwegian style. 50 years ago i would make this in a teepee of burlap or canvas and smoke it slowly with alder wood on the banks of the Yukon delta. We are all so lucky now, modern smokers make this so much easier and your recipe is spot on.
How else could you cook this, if you don't have a smoker? What would be the next best grilling/cooking method? How much does the smoker you used for this cook cost? and have you done a video/review of this smoker unit? It looks like there is no guess work involved. I don't know much at all about smoking , Would you recommend this unit to someone whose never smoked meat before ? Thanks for answering my questions, Love the Channel!
I've done a 1 hour smoke at 200 for an hour and then 2 more hours at 180 which is my lowest temp. Very tender meat and I am wondering if you've tried anything like that. I tried to make some in a hurry at my grandparents house a month ago and it tasted so so good.
Awesome. Looking forward to seeing it. Don’t forget the step post bring of frying a small piece and tasting it for saltiness. If it’s too salty, put the fish in fresh water for a half hour and taste it again.
Start at the tail of the fish, you had the perfect table to fillet that fish lol...It is hard to find a good fillet knife though.... Good job though, my son I think would like salmon candied, I sent the recipe to him...
Once you take the fish out of the bring before you smoke it, that’s when you should fry up a small piece of salmon. If it’s too salty then put the fish in a bowl of fresh water for 30 minutes. Then taste it and give it another cold water bath if you need too
I’ve made this 7 times and followed everything to the letter but I can’t get that candy sheen. The flavor is awesome but real maple syrup won’t glaze no how many times I brush it on or what brand I use. Anyone else run into this and find a solution?
You really can't rush this. Plan for it. If you choose to accelerate it though just make sure you don't let the salmon go over 140-145 F internal. Any time beyond that is just ruining the salmon and drying it out.
I'm guessing if it's too salty when you do a taste test after brining, the solution is to soak them in cold water until the taste is right and keep changing out the water to remove the salt.
@@MrWhoDatIsMe I'm saying for salty meats though, like corned beef, some people soak it in water and exchange the water a few times to draw out some of the salt, not to add moisture.
Definitely leave the skin on. It is sashimi grade, no need to fry to taste test. A fan blowing on the fish will help with the pellicle. Just a few thoughts.
@@zippygogo3660 In the recipe I was given - it was a dry brine and one piece not cut up, skin on. The skin was removed the next day and then cut up into bite sized pieces. Soaked in maple syrup, some soya sauce, a dash of liquid smoke for 3-4 hrs and then 10 hrs in dehydrator.
perfect recipe ,people don't seem to understand this is a different method, no skin so maple is all around the salmon, yum yum,,,,then you have commenters,, you're crazy adding brown sugar,,,yuck maple , too sweet ,not sweet enough, too salty not enough salt bla bla bla nobody's ever satisfied ,
You’re washing off the brine which has a lot of salt on it. Otherwise the fish is way too salty. Wash the salt off. Baste in just the syrup for sweet and sticky.
Candied salmon, is one of the west coast's gifts to world cuisine. You should absolutely try it. My kids aren't big fans of fish but salmon candy? They love it.
Use a bread knife to skin it, skin side down on the board. Keep the knife flat as you pull the skin toward you. It's actually easier if you start from the tail while it's still attached.
Salmon, I love. Smoked salmon too. But I am sorry, Jared, this is your first recipe that I will not try. Maple syrup, brown sugar PLUS SALMON? Sorry, this is alien to me :) The salmon pieces look so damn fine tho... ;)
I followed this recipe on my pit boss pellet grill....I ruined 3 lbs of fresh salmon....it was so sadly u could not eat it....do NOT try to smoke salmon this way...I have no clue how they can use 1 cup of kolsher salt in this smoke...please tell me it was 1 TSP instead of 1 cup....
Did you fry up the salmon before putting it on the smoker to test the saltiness? If it’s too salty, you can put the salmon in a cold water bath for 30 minutes as we talked about in the video.
@@BBQandBottles there was no mention of putting it in a bath for 30 minutes to get rid of the saltiness after you sliced off a piece and fried it you need to make a revision of your video because that was absolutely not included
This guys a noob. Candied salmon way better when you keep the skin on. Way healthier too. And his method for taking the skin off speaks volumes for how inexperiences he is. He gave up So quickly on the easy method. No subcribe from me. Meh. Hopefully this guy tries to put more work into his content in the future.
One of the most Canadian videos I've ever seen
This is one of my two favorite ways to prepare salmon. The other is pickled salmon, yeah, Norwegian style. 50 years ago i would make this in a teepee of burlap or canvas and smoke it slowly with alder wood on the banks of the Yukon delta. We are all so lucky now, modern smokers make this so much easier and your recipe is spot on.
The skin falls off once its smoked. It also helps with keeping in moisture
i was so upset when he cut the skin off
Good to know. Makes sense.
@@straypurplecat Me to, I could not believe he did that. Plus I think it was way over kill on basting it so much with Maple syrup.
Better brine and smoke penetration with skin removed
Hello from Alaska! I'm going to use this recipe tomorrow - never seen anyone so jazzed about smoking salmon!
Thanks mate! Never seen that done to fish before and very keen to try it. Looks YUMMMY!
That looks amazing man.
I'm literally drooling 🤤
Ideally allow the pellicle to form over 12-24 hours. 2 hours is not usually enough to form a great pellicle! 🤙🏽
If I wrap the fish in plastic wrap and put it in the fridge, will the pellicle still form on the fish ? or does it need to be uncovered ?
@@robertfraser8602 it should be uncovered
THANK YOU! This is what ive been looking for!! 😂😂😂🎉🎉
How else could you cook this, if you don't have a smoker? What would be the next best grilling/cooking method? How much does the smoker you used for this cook cost? and have you done a video/review of this smoker unit? It looks like there is no guess work involved. I don't know much at all about smoking , Would you recommend this unit to someone whose never smoked meat before ? Thanks for answering my questions, Love the Channel!
you can use a dehydrator, at least 8-10 hrs in a dehydrator. Or you can use oven on very low setting
Your grill will work as a smoker jut put your wood or charcoal on one side and salmon on the other at low heat not to much wood
I just tried this recipe. Oh man it is soooo good. I’m going to try it again with less salt.
dude these look amazing. congrats that you get to eat that lol
Found your channel on the bbq science channel, I have a Bradley, I will have to try this
Welcome Thomas - if you like salmon you’re going to love this. BTW, BBQ Science channel? What’s that?
Hi, was that pacific salmon and if so was it sockeye. I’m thinking maybe chinook though
No, this was Atlantic
This would work great with chinook though, you just might want to monitor your temps a little more because it’s a leaner fish.
Nice vid. Tnx
wise ass, eh?
Diamond crystal salt measures very differently from regular koshure salt. Weight would be a better qsynto measure in this instance.
I've done a 1 hour smoke at 200 for an hour and then 2 more hours at 180 which is my lowest temp. Very tender meat and I am wondering if you've tried anything like that. I tried to make some in a hurry at my grandparents house a month ago and it tasted so so good.
I will give it a try in germany!!!
What that Pacific Coho or Alaskan Coho salmon you used? Great recipe and video. thanks.
Looks delicious. Also, that is a properly Canadian amount of maple syrup.
Wonder if this would work with mackerel
Do I smoke the whole 5-6 hours?
Reminds me a growing up in Washington State.. I'm a shity South Carolinian now
Legit drooling 🤤
At what internal temp do you pull the salmon from the smoker
It should be done at 145F
Thanks for the recipe. Trying it today and tomorrow! I will send you a dm with the results!
Awesome. Looking forward to seeing it. Don’t forget the step post bring of frying a small piece and tasting it for saltiness. If it’s too salty, put the fish in fresh water for a half hour and taste it again.
The fact he smiles the entire time gives me surety this is the shit
😃😃😃
@@BBQandBottles stop smiling so much
@@BBQandBottles jk
Love it!!!
Start at the tail of the fish, you had the perfect table to fillet that fish lol...It is hard to find a good fillet knife though.... Good job though, my son I think would like salmon candied, I sent the recipe to him...
You don't need to remove the skin either.
Tried this yesterday and super salty after tasted. Mine were thin tail pieces!
Should I only make half the brine if I’m making 1 pound of salmon ? Will it be too salty if I make the whole brine recipe for only 1 pound ? Thanks
Yep, I’d divide by two
Thanks for the quick reply. Making this for dinner tonight on my pellet smoker looks great man
The only way I'll eat salmon is if it's got some sweet glaze on it. Definitely gonna try this.
If you like sweet glazes, this one is custom built for you.
What if it's too salty?
Once you take the fish out of the bring before you smoke it, that’s when you should fry up a small piece of salmon. If it’s too salty then put the fish in a bowl of fresh water for 30 minutes. Then taste it and give it another cold water bath if you need too
Use dry measuring cups...
What was your temp for the 6 hours cooking time?
Watch the video again, the temp is clearly mentioned
@@Reengadetobert don't want to watch again...
I’ve made this 7 times and followed everything to the letter but I can’t get that candy sheen. The flavor is awesome but real maple syrup won’t glaze no how many times I brush it on or what brand I use. Anyone else run into this and find a solution?
If you have a time crunch, do you know what an alternate temp/time that could be used? Thanks!
You really can't rush this. Plan for it. If you choose to accelerate it though just make sure you don't let the salmon go over 140-145 F internal. Any time beyond that is just ruining the salmon and drying it out.
Not unless your cooking it this is smoked to finish it.
@@MrWhoDatIsMe yeah, can't rush it man.
I'm guessing if it's too salty when you do a taste test after brining, the solution is to soak them in cold water until the taste is right and keep changing out the water to remove the salt.
your trying to REMOVE the moisture, not add it. Just make sure to rinse it well. And honestly a dry brine works much better.
@@MrWhoDatIsMe I'm saying for salty meats though, like corned beef, some people soak it in water and exchange the water a few times to draw out some of the salt, not to add moisture.
@@MrWhoDatIsMe right.. that's what I thought😏
That’s right James G - just put it in cold water for 30 minutes and fry a small piece to see if it’s down to your desired saltiness.
Add salt for the brine according to taste. A whole cup of salt seems way too much...
Yeah I did half a cup
Holy cow! Throw the fish in bushes and chug that maple syrup! Gonna give it a try and cut down on the maple syrup a tad.
Definitely leave the skin on. It is sashimi grade, no need to fry to taste test. A fan blowing on the fish will help with the pellicle. Just a few thoughts.
I usually do a dry brine and still end up pulling them out of water.
Just goes to show, there are many ways to do things.
All the Diabetic people left the room 😂
Always smoke fish skin on.....keeps it from falling apart...will come right of skin when properly done
yes but candied salmon is a different method, you want the maple all around
@@zippygogo3660 In the recipe I was given - it was a dry brine and one piece not cut up, skin on. The skin was removed the next day and then cut up into bite sized pieces. Soaked in maple syrup, some soya sauce, a dash of liquid smoke for 3-4 hrs and then 10 hrs in dehydrator.
What temp
170f
Get this man away from any fish.
Muito bom sensacional top top Zeraaa Tmj 🤠✌️🇧🇷
perfect recipe ,people don't seem to understand this is a different method, no skin so maple is all around the salmon, yum yum,,,,then you have commenters,, you're crazy adding brown sugar,,,yuck maple , too sweet ,not sweet enough, too salty not enough salt bla bla bla nobody's ever satisfied ,
😂😂😂
I use all your recipesssss
Bro did the liquid before the dry ingredients. Hard mode activated. lol
welcome back to barbeque WHAT???
that sounds like salmon desert
ive got diabeetus from all the maple syrup
😂😂😂
Why would you wash off the brine to just re apply it again????
You’re washing off the brine which has a lot of salt on it. Otherwise the fish is way too salty. Wash the salt off. Baste in just the syrup for sweet and sticky.
@@nathenmonsson3027 Oh I guess so eh. Thanks
Good lord this looks good.. now I need some 12k smoking machine lll
If you pour boiling water on the skin it will pull right off.
Holy Canada that’s a shit ton of maple syrup!!!
I love salmon and lox, but sweet salmon? I don't know just doesn't seem right to me. I'd rather go for the pecan pie for dessert.
Stick to your pie
Candied salmon, is one of the west coast's gifts to world cuisine. You should absolutely try it. My kids aren't big fans of fish but salmon candy? They love it.
Life begins when you live outside your comfort zone. I enjoy candied salmon and pecan pie
Gross!
Use a bread knife to skin it, skin side down on the board. Keep the knife flat as you pull the skin toward you. It's actually easier if you start from the tail while it's still attached.
washing your salmon?
You should try it with wild Salmon rather than that farmed crap
Forgot ro add chocolate chips 😂
Needs more cowbell! (AKA maple syrup)
Bro that’s a little too much syrup
No
Video game music
I leave the skin on!
F me those look serious.
Would you like some Fish with your Diabetes? 😂
too salty , need to cut down on the salt!
😂 using liquid measuring for dry 😒
So talkative
That's not candied salmon, candied salmon is never cooked it's brined and cold smoke. But still looks delicious!!
1 cup of salt was wayyy to much
Forming a pellicle then slathering it with syrup before it goes in the smoker is pointless.....
Salmon, I love.
Smoked salmon too.
But I am sorry, Jared, this is your first recipe that I will not try. Maple syrup, brown sugar PLUS SALMON? Sorry, this is alien to me :)
The salmon pieces look so damn fine tho... ;)
Totally get it. This one might not be for everyone.
I followed this recipe on my pit boss pellet grill....I ruined 3 lbs of fresh salmon....it was so sadly u could not eat it....do NOT try to smoke salmon this way...I have no clue how they can use 1 cup of kolsher salt in this smoke...please tell me it was 1 TSP instead of 1 cup....
Did you fry up the salmon before putting it on the smoker to test the saltiness? If it’s too salty, you can put the salmon in a cold water bath for 30 minutes as we talked about in the video.
@@BBQandBottles there was no mention of putting it in a bath for 30 minutes to get rid of the saltiness after you sliced off a piece and fried it you need to make a revision of your video because that was absolutely not included
I'm out 40$ for fresh salmon not to mention the maple syrup... please review your video asap
Dude is a maple syrup junkie..lol…
This guys a noob. Candied salmon way better when you keep the skin on. Way healthier too. And his method for taking the skin off speaks volumes for how inexperiences he is. He gave up So quickly on the easy method. No subcribe from me. Meh. Hopefully this guy tries to put more work into his content in the future.
WWWaaaayyyyy too much salt. Goodness. This guy has no idea.
Dry measuring cups vs liquid measuring cups. He forgot 😅
Dislike, tried this recipe and it turned out terrible. Way too salty and not much other flavor. Very disappointing.
You should learn to skin a fillet before making a video. Other than that good job.
Try a proper knife when removing the skin.
Apple wood? Oh no