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.
- 2-3 lb filet of salmon - no skin
- Get-R-Smoked Sweet & Spicy Southern Rube purchase here
- Real Maple syrup grade A dark best
- 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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