Hopefully not too long, but here are my notes on how I did mine. Can also leave in longer if want it dryer, but very happy nwith how mine turned out.
Candied Smoked Salmon – (Dry Brined)
This recipe uses a simple brown sugar/kosher salt dry brine, which draws out moisture while adding flavor for a firm, sweet, and smoky salmon candy. The key to achieving the signature "candy" glaze is forming a tacky surface, called a pellicle, and brushing the salmon with maple syrup (of course...I'm Canadian..
) during the final stages of smoking.
Ingredients:
. 3–5 lbs skin-off salmon fillets, cut into 3/4” -1” (max) strips. (thin is better)
2/3 cup kosher salt
4 cups dark brown sugar, packed ( This 5:1 sugar/salt proportion doesn’t leave too-salty taste) )
1 cup pure maple syrup (for glazing)
Instructions
Dry brine
In a bowl, combine the kosher salt, brown sugar.
In a non-metal container, such as a large plastic tub or dish, sprinkle a layer of the brine mixture on the bottom.
Place the salmon strips on the brine, ensuring the pieces do not touch. Cover the flesh completely and continue with layers, covering with more of the dry brine mixture.
Cover and refrigerate for 8 to 14 hours. The mixture will dissolve as it pulls moisture from the fish, creating a liquid brine.
Rinse and dry
Rinse each salmon strip thoroughly under cold water to wash off the brine. This prevents the final product from becoming too salty.
Pat the salmon completely dry with paper towels.
Place the strips on oiled racks, with space between each piece.
Important: Let the fish air-dry for at least 2 hours. You can speed up the process by placing a fan to blow air over the fish for 1–3 hours. The fish should feel tacky and look slightly shiny, indicating a pellicle has formed.
Smoke and glaze
Preheat your smoker to 165°F.
Add your preferred wood chips, such as alder, maple, or apple.
Place the racks of salmon in the smoker.
After 1.5 to 2 hours, begin brushing the strips with pure maple syrup.
Continue smoking for another 2 hours, brushing with maple syrup every 30 to 45 minutes until the salmon is lacquered and the glaze has caramelized.
Once done, the fish will continue to firm up as it cools.
Cool and store
Remove the salmon from the smoker and let it cool completely on the racks.
Can be stored in an airtight container in the refrigerator for up to one week or vacuum-sealed and frozen for longer storage.
