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49 responses to “Smoked Salmon Candy”

  1. Jon

    Is there a particular wood you recommend for this?

  2. Jessica

    OMG, You said “squaw candy” (I’m from Az, I know what “squaq” is slang for) and then you said “fatty-savory-smoky-sweet in one bite.” and I just couldn’t help myself. I started giggling like a little school girl ;) It’s so bad, it’s…funny ;)

    In all seriousness, this sounds amazing. I’ve never had salmon “jerky” before and I’m not a fisher, so I wonder if I can find it anywhere to try it?

  3. Irina @ wandercrush

    This is brilliant… the only problem would be making it last; I guarantee it would be gone too quickly in my presence to constitute a reliable road snack!

  4. Gear Guy

    Remind me to not stop by the blog hungry ;) These look so tasty, spread with a little cream cheese over crackers. What a nice little snack, yum!

  5. Tino B

    Hank,
    Really appreciate your smoked fish recipes.
    I have been smoking fish for years but have never been able to get the results I wanted until trying your other recipe.
    This version looks like it smokes a little faster and at a higher temp, with a little more brown sugar (which I use anyway).
    I like the idea of the fish being a little more hardy so I will have to try this with my next fish.
    Thanks again,

  6. joyofcooking

    This looks amazing. There’s a place in Lincoln City on the Oregon coast that sells the best smoked salmon (in this style), but we will definitely try this recipe. For all those times we can’t justify a quick run to the coast for more salmon.

  7. Erika

    OMG I’ve had this at The Fish House in Stanley Park in Vancouver a loooooong time ago as part of an appetizer tray. I contacted the chef for a recipe, and she confessed that they didn’t make it in-house and didn’t have a recipe. So thank you, Hank, for sharing this. I can vouch for the fact that this stuff is addictive!

  8. Dick Black

    In the interest of being politically correct, I’ve seen this salmon on sale at many CDN duty free shops, and they label it “Indian” Candy. In Vancouver, it’s an item very popular with tourists from Japan.

  9. The Internet Kitchen: Richmond! - Macheesmo

    [...] Smoked Salmon Candy – You need a smoker for this recipe, but if you happen to have one and happen to get your hands on some good salmon, it seems like as good a use as any. I could eat an absurd amount of this I think. (@ Hunter Angler Gardener Cook) [...]

  10. Best of food and drink this week | canada.com

    [...] to Pit Stone Fruit from Food52 – Grilled Salmon with Summer Salad from James Beard Foundation – Smoked Salmon Candy from Hunter Angler Gardener Cook – 8 Reasons You Should Eat Pie for Breakfast from [...]

  11. Cassidy

    Can this with skin off filets or will it fall apart?

  12. Harry Stout

    I made about 3 pounds today and my wife and kids and I ate it all.

  13. Brett

    What is your opinion of trying this with spawning salmon? Out east NY we get a great salmon run but the meat takes on a different quality that is typically only smoked.

  14. Kimberly

    We recently made this with some fresh kings caught off Tomales- I added crushed juniper berry to the rub and it turned out really nice. Thanks for the great recipe!

  15. Kevin

    Made a batch with 9 lbs. of Pink Salmon last night. It truly is a wonderful snack. Taking some with us camping this weekend! The only drawback for me was my smoker. Although it does the job just fine, keeping a constant temperature was tedious at best. I kept the temp. around 180-205 degrees for 6 hours having to cool the chamber every 5-10 minutes. After 6 hours of this I was spent, but it was well worth it!

  16. Roger

    Can you use farm raised salmon from the grocery store or are they not fatty enough?

  17. Lucille

    I am Gitxsan and I have smoked salmon for over 40 years

    My smokehouse is the size of a home – with a cement floor and running water

    I have tried the flavoring but found that it took too long to dry and was not the same as the original Hooxs (thin dried strips; no skin) this process takes 5 days of smoke and low heat – we use cotton and alder and at times apple wood.

    I remember when the sockeye were plentiful and we use to hang 60 – 70 fish per day. Those days are long past. This year maybe 20 every three days. such a yummy snack

  18. Adam Brown

    I wonder if anyone has used this recipe but used a Big Chief smoker? If so, how long do you smoke bigger spring salmon?

  19. Meaghan Symes

    Lucille – you are very fortunate to have your house-sized “smoker”! I grew up in Cowichan, and smoked salmon used to be a regular sight. I hope the fish return to you one day. Meaghan

  20. christina

    Can you do this with some liquid smoke (for the smoky flavour) in a dehydrator?

  21. Ken

    We make a very similar candy all summer long. Kings (Chinook) are our favorite, but Silvers (Coho) do just fine. Next summer, we plan on trying Humpies (Pinks) because of the higher fat content. We found that Reds (Sockeye) are too dry with this process – not enough fat. The skin is removed prior to applying the dry brine/cure, as we have found a preferance for the less “fishy” taste. After 12 hours, they are rinsed and air dried to develop a glossy shine. I’m sure there is a more technical term. Prior to our current smoker, the Big Chief was just fine, we just needed more racks to process the Alaskan size appetite for the Salmon Candy of our family and friends. Be willing and adventurous with additions until you find what works for your tastes. It’s well worth the effort!

  22. ryan

    I was just curious if you have the smoke on the entire time in a Bradley or if you cook for a certain time and smoke for only a portion of it?

  23. Hoof Hearted

    I tried this recipe with the salmon from the packets in the grocery store – the Starkist variety sold next to the tuna packets. First off, the salmon did not ‘cure’ and there was no slurry. Oh well, I ran it under cold water (which washed most of the salmon flakes away) to wash off the brine. Taking what remained I pushed it together to form a large patty to place on my homemade smoker (less than $40 thanks to Alton Brown). Firing up my smoker I smoked my salmon for about 8 hours. The patty was dry, hard and salty. I may need to make some modifications – like less salt and less sugar as the brine is too strong.

  24. Kelly

    I made this with some Prince William Silver bellies for a duck hunting trip to ND. It lasted about 10 minutes. Great recipe. Thanks!!

  25. DaveB

    I tried this recipe with farm raised salmon and with a wet brine using the same ingredients and it was great. I have also used a mix of pecan and cherry and that also worked out well…bottom line is that when you add sugar and maple syrup to salmon it is hard to mess things up. If using the wet brine be sure to dry the salmon very well; I put the filets on cooling racks and blow on them with an electric fan for a few hours.

  26. Chris St. John

    Would you recommend beginning the smoke with the first 90 minute period without the syrup, or do you start the smoke process with the fish already lacquered up?

  27. Rick

    I have smoked salmon for about 20 years. Farmed salmon is a waste of time. The better quality of salmon the better product. I brine for 24 to 48 hours. Smoke a minimum of 3 pans of alder or alder/cherry. Normally a minimum 5 hours will suffice.

  28. Brad Ascherman

    I made this using skinless king salmon. It did not fall apart and it was delicious. I am trying this with northern pike today. I’ll let you know how it goes.

  29. Clint Kreckman

    Brad-
    Any word on that pike? I’ve never smoked pike but wanted to give it a shot. That sweetness would be very interesting with the pike.
    Thanks

  30. Jesse

    I am going to try this recipe. would you recommend putting the syrup on before starting smoking then every 90 minutes after or smoke it as is then paint with syrup after 90 minutes?

  31. Jesse

    OK, thank you very much i am really looking forward to trying this

  32. Salmon Candy - Political Wrinkles

    […] […]

  33. Rob

    I made this today and it was quite delicious. Though I found that it wasn’t as sweet as I was expecting anyways. Still delicious, will make again.

  34. Brian

    Brett, I’ve never dealt with spawned salmon, but they are pretty lean by that time, so as mentioned above, the smoky flavor isn’t going to adhere to the filets as well as if it were a fatter fish. I would imagine spawned salmon aren’t good for much except maybe patties, where it’s easier to blend in more fat.

  35. Robert

    Any other fish this might work on for those of use in the flyover country? I’m in Oklahoma. have about 60lbs of paddlefish in my freezer from spring. We have plenty of channel and blue cat as well as most freshwater game species like Florida Bass and Saugeye??

  36. Alisa

    I’ve had this in Alaska and in the pacific northwest many times and it’s addictingly good. Your recipe is WAY too salty. Did everything you said to the letter and the salmon is inedible. What a waste of fresh sockeye.

  37. Matt

    Can you use this recipe in a brinkmann smoker with a water pan?

  38. Tony Mince

    I made this in my Little Chief smoker and smoked it for 7 hours. Absolutely fantastic!! My new favorite way to smoke salmon. I will have to make sure I never lose this recipe.

  39. Matt

    Anyone else find it salty? I made it tonight and it tasted very good just a little overly salty. I followed the recipe but cut it in half because I had half the amount of salmon. I followed it to a T and rinsed the salmon so not sure why it tasted overly salty.

  40. jacqueline

    I have 25lbs of chinook n sockeye curing, can’t wait to see or I should say taste the results. I have tried many different cures, but this one sounds great.

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