Candied Smoked Salmon

Prep Time: 12 hours, 20 minutes

Cook Time: 6 hours

Total Time: 18 hours, 20 minutes

Category: Appetizers, Get-R-Smoked/Grilled, Recipes

Candied Smoked Salmon

Prep Time: 20 minutes > Brine Time: 12 hours or overnight > Cook Time: 6 hours > Smoker Temp: 120/160°F > Meat Finish Temp: 145°F > Recommended Wood: Apple or Alder

CLICK HERE or the highlighted products within the recipe to order products suggested for recipe.

Ingredients

Instructions

  1. Slice into Pieces
  2. Rinse salmon with cold water
  3. On a cutting board, slice across the fish into 1 inch wide pieces
  4. Rinse fish under cold water to remove scales
    Dry Brine/Marinate the Salmon
  1. Place a layer of rub into a plastic or glass bowl.
  2. Place the fish onto the rub.
  3. Sprinkle a layer of rub onto the top of the fish pieces.
  4. If you need to double-stack the fish, place another layer of rub then more fish.
  5. Finish this layer with a layer of rub on top.
  6. Place a lid on the container and place in the fridge for 8-12 hours or overnight.
  7. Rinse the rub from the fish using cold water and lay on paper towel to drain.
    Dry the Salmon
  1. Place the salmon on a Bradley rack or similar with at least ½ inch between pieces.
  2. Place rack in fridge for 3-4 hours to allow the fish to dry and form a pellicle.
    Glazing the Salmon
  1. Mix together ¾ cup of maple syrup with 2 TBS of Sweet & Spicy Southern Rub to create a glaze.
  2. Brush the glaze on the salmon pieces every hour while they are in the smoker after the first hour of cooking.
    Smoking the Salmon
  1. Setup smoker for cooking at about 120°F
  2. Place salmon pieces directly on smoker grate for 2 hours.
  3. Increase heat to 140°F
  4. Continue to cook salmon for 2 hours
  5. Increase heat to 160°F
  6. Continue to cook salmon until it has reached the desired dryness/texture

Notes

CLICK HERE or the highlighted products within the recipe to order products suggested for recipe.

https://oliveoilmarketplace.com/candied-smoked-salmon/