Candied Smoked Salmon
How to Make Candied Smoked Salmon at Home (Smoker is preferred)
There’s nothing quite like candied smoked salmon—that sweet, smoky, melt-in-your-mouth treat that’s just as perfect for family snacking as it is for gifting during the holidays. In our home, candied salmon is something we look forward to all year long. Every salmon season in the PNW, Jaxson and I spend hours on the Puget Sound chasing coho and pink salmon, and smoking up a fresh batch of candied cutlets has become our favorite way to celebrate the catch.
If you’ve never made candied salmon before, don’t worry. This guide will walk you step-by-step through the process, from fresh fillets to perfectly smoked, sweet-and-savory bites.
Why Candied Smoked Salmon?
Unlike traditional smoked salmon, candied salmon adds a hint of sweetness that perfectly balances the rich flavor of the fish. It’s chewy, flavorful, and keeps well for days (if it lasts that long!). This recipe works wonderfully with coho and pink salmon—two species that are plentiful in the Pacific Northwest during late summer and fall.
The process is simple but requires patience: brining, air-drying, and low-and-slow smoking. The result is a homemade delicacy you’ll be proud to share.
Ingredients for Candied Smoked Salmon
This recipe works for 1 whole salmon or 2 large fillets.
- 2 cups brown sugar
- ¾ cup coarse salt
- 3 cups hot water
- Fresh salmon, filleted and deboned completely
Step-by-Step Instructions
1. Prepare the Salmon
- Filet and debone completely. Remove the rib bones and pin bones (this part is worth the effort if you’ve got kids—nobody enjoys biting into a bone).
- Pat the salmon dry with paper towels.
- Slice into small sections (cutlets) about 2–3 fingers wide—the size of a candy bar.
2. Make the Brine
- In a large mixing bowl, combine:
- 2 cups brown sugar
- ¾ cup coarse salt
- 3 cups hot water
- Mix until dissolved into a dark, syrupy brine.
3. Brine the Salmon
- Add salmon cutlets to the brine and stir well.
- Cover and refrigerate for 24–48 hours, stirring occasionally.
4. Air-Dry the Cutlets
- Line a cutting board or cookie sheet with parchment paper.
- Remove salmon from the brine (you can rinse lightly if desired, though I prefer not to).
- Lay out the cutlets, skin side down, spaced apart.
- Let air dry in open air for 2–5 hours, until tacky to the touch. (A fan on low helps speed this up.)
5. Smoke the Salmon
- Preheat your smoker to 120–130°F and add your favorite wood chips (applewood is my go-to for a mild, sweet flavor).
- Place the cutlets on the smoker grates, skin side down.
- Smoke for 3–4 hours until the salmon is glossy and firm.
6. Rest and Enjoy
- Let the candied salmon rest for about an hour after smoking.
- Enjoy as a snack, appetizer, or gift—it won’t last long!
Smoked Candied Salmon
Ingredients
Equipment
Method
- Filet and debone completely. Remove the rib bones and pin bones (this part is worth the effort if you’ve got kids—nobody enjoys biting into a bone).
- Pat the salmon dry with paper towels.
- Slice into small sections (cutlets) about 2–3 fingers wide—the size of a candy bar.
- In a large mixing bowl, combine the brown sugar, salt and water then stir
- Place salmon in brine and mix up then cover
- Place it in refrigerator for 24hrs
- Strain cutlets throughly and place on rack or prepared surface
- Lay out the cutlets, skin side down, spaced apart.
- Let air dry in open air for 2–5 hours, until tacky to the touch. (A fan on low helps speed this up.)
- Preheat your smoker to 120–130°F and add your favorite wood chips (applewood is my go-to for a mild, sweet flavor).
- Place the cutlets on the smoker grates, skin side down.
- Smoke for 3–4 hours until the salmon is glossy and firm.
- Let the candied salmon rest for about an hour after smoking.
Notes
This recipe works with many types of salmon, but coho and pink are my personal favorites. Coho is rich and flavorful, while pink salmon, though often overlooked, makes surprisingly good candied salmon if treated right. Freshness is key—always bleed your salmon right after catching, get it on ice quickly, and either smoke it the same day or refrigerate for a couple of days. If you can’t get to it right away, vacuum-sealing and freezing also works. On Deboning:
Removing rib bones and pin bones might feel tedious, but it makes the finished product much more enjoyable—especially if you’re serving kids. I usually sacrifice the strip of meat that contains the pin bones rather than fuss with tweezers. It saves time and avoids any unpleasant surprises later. The Brine:
The brown sugar and salt brine is what gives candied salmon its signature sweet-and-savory flavor. You’ll notice it turns into a dark, syrupy mix—don’t be tempted to reduce the sugar. It not only flavors the fish but also helps with preservation and gives that chewy “candy-like” finish after smoking. Stirring the brine a few times during refrigeration ensures all pieces soak evenly. Drying is Essential:
This step shouldn’t be rushed. The goal is to let the salmon air-dry until the surface is tacky to the touch—this allows the smoke to cling to the fish and develop that glossy finish. If your house is humid or you’re short on time, a small fan set on low can help speed things up. Smoking Tips:
I recommend keeping your smoker between 120–130°F for a low-and-slow process. Applewood is my favorite because it complements the sweetness of the brine without overpowering the salmon, but alder or cherry also work beautifully. Once smoked, let the fish rest before eating—it helps the flavors settle and gives the cutlets that perfect bite.
Did You Make This Recipe?
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Tips for the Best Candied Smoked Salmon
- Freshness is key: Bleed salmon immediately after catching, ice it down, and refrigerate. If you can’t smoke the same day, keep fillets chilled for a few days or vacuum-seal and freeze.
- Don’t rush the drying step: This helps the smoke adhere and gives you that perfect texture.
- Wood choice matters: Applewood, cherry, or alder pair best with salmon’s natural flavor.
Final Thoughts
Making candied smoked salmon is more than just cooking—it’s tradition. For us, it’s tied to the rhythm of salmon season, time on the water, and the satisfaction of turning a fresh catch into something truly special. Whether you’re smoking coho, pinks, or even another species, this method works beautifully.
Give it a try and you’ll see why this has become one of our family’s favorite treats.
