Smoked Salmon Candy

Sara and I have owned a number of smokers over the years, and have enjoyed the special smokey flavor they offer.  We are currently use a “Little Chief” smoker we ordered on line – cheap and easy.  We have tried several different fish – all are good but the salmon is irresistible!

  • 2 cups brown sugar
  • 1/2 cup kosher salt
  • 1 TBS black pepper
  • 2 pound skinless fresh salmon fillet, cut into 1/2-inch strips
  • 1/2 cup maple syrup

Wash and slice the salmon strips.  Pat dry.  Mix sugar, salt, pepper, and 1/4 cup maple syrup in just enough water to dissolve ingredients.  Place the salmon and brine into a plastic bag, removing excess air, and let soak overnight in the refrigerator.

Remove the salmon pieces from the brine and space on racks in your smoker.  Smoke for 6-8 hours until salmon is dry but not dried out, using two pans of smoke.  Baste the salmon with the rest of the maple syrup at intervals.

Note:  some recipes call the same ingredients as a dry rub, which is then rinsed off prior to smoking.  The rest is the same… enjoy!