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61 responses to “Smoked Salmon Candy”

  1. Tom

    I use a honey/water glaze instead of the maple syrup and it seems to work well.

  2. Daren

    WOW!! Terrific recipe, only problem is the salmon only lasts about twenty minutes! I used a dehydrator to dry it instead of a fan, however follwed recipe. Real crowd pleaser!

  3. bbq jim

    Everything sounds really good. but don’t understand why your temps are that high. Wouldn’t it be better if smoked like your other fish recipe. Is there something I’m missing here. I understand going slow with the temp the first hour but stop at 180 to 225 is kinda high ain’t it? It will lose everything out of the meat won’t it? Just asking I don’t want to waste a slab of king salmon it takes a lot of money to go on my trips. Thanks for your time and insight. It’s wonderful. I’m glad I came across it. I cook bbq all the time I’m a one man team with lots of hrs under my belt. So if you need any info on ‘queuing let me know. I will share with you. Thanks, Jim

  4. Francis

    Trying this recipe for the first time. Have a Bradley 4 rack smoker with a temperature controller, so I should be able to control the heat at 180-200.

  5. Francis

    Thanks for a great salmon candy recipe Hank.It was great and is know my favorite. Living in Cape Breton, Nova Scotia we have great hunting and fishing areas that are well kept secrets, so we have fish and game all the time. Like the ideal of cutting the fish into 2-inch pieces making it easier to share with friends.

  6. Lynsie

    We bought salmon and realized that it didn’t have skin. Do you think the recipe will be affected?

  7. Fargo

    When you smoke with the skin on, which I understand is preferred, is it edible? I would think yes, as long as you make sure it’s properly scaled..? I’m giving it a shot this weekend so just thought I’d ask.

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