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.
Prep Time 12 hours 20 minutes
Cook Time 6 hours
Total Time 18 hours 20 minutes



  • Slice into Pieces
  • Rinse salmon with cold water
  • On a cutting board, slice across the fish into 1 inch wide pieces
  • Rinse fish under cold water to remove scales

Dry Brine/Marinate the Salmon

  • Place a layer of rub into a plastic or glass bowl.
  • Place the fish onto the rub.
  • Sprinkle a layer of rub onto the top of the fish pieces.
  • If you need to double-stack the fish, place another layer of rub then more fish.
  • Finish this layer with a layer of rub on top.
  • Place a lid on the container and place in the fridge for 8-12 hours or overnight.
  • Rinse the rub from the fish using cold water and lay on paper towel to drain.

Dry the Salmon

  • Place the salmon on a Bradley rack or similar with at least ½ inch between pieces.
  • Place rack in fridge for 3-4 hours to allow the fish to dry and form a pellicle.

Glazing the Salmon

  • Mix together ¾ cup of maple syrup with 2 TBS of Sweet & Spicy Southern Rub to create a glaze.
  • Brush the glaze on the salmon pieces every hour while they are in the smoker after the first hour of cooking.

Smoking the Salmon

  • Setup smoker for cooking at about 120°F
  • Place salmon pieces directly on smoker grate for 2 hours.
  • Increase heat to 140°F
  • Continue to cook salmon for 2 hours
  • Increase heat to 160°F
  • Continue to cook salmon until it has reached the desired dryness/texture


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