Prep Time:  720 mins
Cook Time:  180 mins
Total Time:  900 mins
Servings:  8

This delicious way to prepare a filet of salmon for your next gathering comes from our friend Jacqueline Duffin. Following a simple 2 step process of wet brine and smoking to highlight the natural flavors and colors of salmon and finishing with a lacquer of maple syrup creates perfectly sweet addition to this delicious fish.

Ingredients

Ingredients for Salmon

  • 1 – 1.5 lb salmon (I like sockeye or chinook)
  • 1/4 to 1/3 cup maple syrup

Ingredients for Wet Brine

  • 1 quart water
  • ½ cup brown sugar
  • ¼ cup non iodized salt
  • 2-3 bay leaves
  • 1 Tbsp peppercorns

Items You'll Need

Instructions

Instructions for Candied Salmon

  1. In a stock pot add water, sugar, salt and aromatics. Bring to a boil until sugar and salt has dissolved. Set aside or place in fridge and allow brine to completely cool before adding to fish.
  2. Leave skin on filet of salmon and remove any pin bones then slice into equal 3-4 ounce portions. Add salmon to a non-reactive bowl (glass or food safe Tupperware) and cover with brine. Place in fridge for 8-10 hours. Any longer than 10 hours may produce over salted results.
  3. After 8-10 hours take salmon out of brine, remove any access brine with paper towel and place on rack (to allow circulation around filets) and back into the fridge for 3-4 hours to allow a pellicle to form. Pellicle is a tacky surface on the fish which will help the smoke adhere.
  4. Set smoker to 185℉ and place fish on rack and insert a thermometer probe. After 30 minutes start to glaze salmon with maple syrup. Repeat glazing process every 20 minutes for a total of 3-4 layers of maple syrup.
  5. Smoke your fish until the internal temperature reads 135-140℉ (depending on filet size and thickness, this will take 2-3 hours)
  6. Serve with crackers, bread or on a salad. Candied Salmon will keep in fridge for one week or you can vacuum seal and freeze for up to 3 months.