Maple Salmon Candy
From Our Boat to the Table
For us, catching it is only part of the fun. Some of our favorite memories continue in the kitchen, turning what we bring home from the water into meals we can enjoy together. These are the recipes we actually use, kept simple, approachable, and perfect for enjoying the catch.
Maple Salmon Candy recipe
Sweet, Smoky & Sticky
There is something especially satisfying about turning salmon we bring home from the water into something completely different. This Maple Salmon Candy combines smoke, brown sugar, and pure maple syrup for a sweet and savory treat that's great as a snack, appetizer, or something to share with friends and family.
The optional cayenne adds just a little heat without overpowering the maple and smoke.
Prep & Cure: 8–12 hours
Drying Time: 1–2 hours
Smoking Time: Approximately 4–5 hours
Smoker Temperature: 150–180°F
Finished Internal Temperature: 145°F
Ingredients
- 3 lbs salmon fillets, skin on
- 1 cup brown sugar
- 1/4 cup kosher salt
- 1 cup pure maple syrup
- 1 tsp coarse black pepper
- 1/2 tsp cayenne pepper, optional
Instructions
1. Cut and Cure the Salmon
Cut the salmon into approximately 1-inch-wide strips, leaving the skin on.
In a bowl, combine the brown sugar, kosher salt, black pepper, and cayenne pepper if you're using it.
Coat the salmon pieces evenly with the cure mixture. Place them in a covered container or zip-top bag and refrigerate for 8–12 hours.
2. Rinse and Dry
Remove the salmon from the cure and rinse it lightly under cold water.
Pat the pieces dry and arrange them on wire racks. Allow the salmon to air dry for 1–2 hours, until the surface becomes slightly tacky. This creates the pellicle that helps the smoke adhere to the fish.
3. Start Smoking
Preheat the smoker to 150°F.
Add alder, apple, or maple wood and arrange the salmon on the smoker racks with some space between each piece.
Smoke at 150°F for approximately 2 hours.
4. Add the Maple Glaze
After the first two hours, brush the salmon generously with pure maple syrup.
Increase the smoker temperature to 170–180°F and continue smoking for another 2–3 hours.
Brush the salmon with additional maple syrup about once every hour.
5. Finish
Remove the salmon when it has developed a deep amber color and glossy finish and the thickest pieces have reached an internal temperature of 145°F.
For an extra glossy finish, brush on one final light coat of maple syrup during the last 30 minutes of smoking.
Allow the salmon candy to cool before serving or storing.
Storage
Store the finished salmon candy in the refrigerator for up to one week.
For longer storage, vacuum seal and freeze for up to three months.
A Few Tips
Keeping the skin on helps hold the salmon together during the smoking process and makes the individual pieces easier to handle.
Don't keep smoking simply to achieve a darker color once the salmon has reached temperature. Removing it at the right time helps preserve the softer, candy-like texture.
The cayenne is completely optional. If you like a little sweet heat, it pairs especially well with the brown sugar and maple syrup.