Smoked Candied Salmon
Sweet, smoky, and tender, this candied salmon recipe is a Pacific Northwest favorite. Fresh salmon is brined in brown sugar and salt, air-dried until tacky, then smoked low and slow over applewood for the perfect chewy, flavorful bite. Works great with coho, pink, or any fresh-caught salmon.
Equipment
- Smoker
Ingredients
- 2 Fillets
- 3 cup Brown Sugar
- ¼ cup Coarse Salt
- 3 cup Water
Instructions
Prepare 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.
Brine Salmon
- 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
Air Dry Salmon
- 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.)
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.
- Let the candied salmon rest for about an hour after smoking.
Notes
Choosing Your Salmon:
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.
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.