SMOKED SALMON CANDY RECIPE | TRAEGER GRILLS
Salmon fillets are cured with salt and brown sugar, smoked, and painted with sweet maple syrup for a serious meat candy addiction.
Provided by Traeger Kitchen
Categories Seafood
Number Of Ingredients 7
Steps:
- In a large bowl or resealable container, combine the gin, brown sugar, salt, maple syrup, and black pepper.
- Cut the salmon into 2-ounce pieces and place in the cure, making sure the salmon is covered completely. Cover and refrigerate overnight.
- When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes.
- Grease a piece of foil with nonstick spray. Place the salmon on the greased foil and sprinkle with more brown sugar.
- Transfer the foil with the salmon onto the grill grates. Close the lid and smoke the salmon until fully cooked, 3-4 hours.
- Serve hot or chilled. Enjoy!
SMOKED SALMON CANDY
This is traditionally done with salmon in Alaska, usually chinook, coho, sockeye or chum salmon. But any salmon will work for this recipe, as will fish like mackinaw (lake trout), Dolly Varden, big rainbows or cutthroats, char or really any large, fatty fish you can cut into strips. I bet tuna belly would be good for this.
Provided by Hank Shaw
Categories Cured Meat Snack
Time 5h
Number Of Ingredients 4
Steps:
- Mix the salt and brown sugar together. Find a lidded container large enough to hold the salmon; a big plastic tub works well. Lay down a layer of the salt/sugar mixture about 1/4 inch deep. Put a layer of salmon down on this, skin side up. Cover the salmon with more salt/sugar mixture. If you need a second layer of salmon, make sure the layer of salt and sugar between them is thick enough so that the pieces of salmon are not touching. Basically you are burying the salmon in salt and sugar. Cover and let cure in the fridge at least 30 minutes, and up to 3 hours. The longer the cure the saltier it will be; I cure for 2 hours.
- Remove the salmon from the cure, which will get wet, and briefly rinse the fish under cold water. Pat dry with a paper towel and set the salmon on a drying rack skin side down. Let this dry in a breezy place for 2 hours, or in the fridge, uncovered, overnight. I put the racks under a ceiling fan near an open window with another fan blowing at the fish from the side. You are doing this to form a pellicle on the salmon, which helps it smoke properly. Don't skip this step!
- Traditionally salmon candy is cold smoked for several days. If you can do this, go for it. Regardless, you want to bring the temperature up gradually over the course of an hour or so and let it sit at around 165°F to 200°F for at least 3 hours, and up to 6 hours if you like your salmon candy harder and smokier.
- Every 90 minutes to 2 hours, paint the salmon with the maple syrup. This also helps to remove any albumen -- the icky white stuff -- that can form between the fish flakes if your smoker gets a little too hot too fast.
- When the salmon looks good and lacquered, typically about 3 to 4 hours, remove it to the drying racks again and paint it one last time with the maple syrup. Allow to cool to room temperature before storing. Salmon candy will last a week in the fridge, longer if vacuum sealed. It freezes well, too.
Nutrition Facts : Calories 164 kcal, Carbohydrate 9 g, Protein 18 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 50 mg, Sodium 41 mg, Sugar 8 g, ServingSize 1 serving
CANDIED SALMON
This is a recipe that I used on other fish and decided to try it on salmon. Even my husband likes it and he is not a salmon fan.
Provided by Mary Fortman
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil, and grease the foil with cooking spray.
- Combine the onions, vinegar and brown sugar in a saucepan over medium heat. Cook, stirring occasionally until the sauce begins to caramelize, about 15 minutes.
- Melt butter with garlic in a small skillet over medium heat. Lay salmon fillets on the prepared baking sheet, and brush with garlic butter. Pour the onion mixture over the fillets.
- Bake for 20 to 25 minutes in the preheated oven, until the fish flakes easily. Cooking time may vary with the thickness of your fillets.
Nutrition Facts : Calories 397.6 calories, Carbohydrate 43.1 g, Cholesterol 82.3 mg, Fat 14.8 g, Fiber 1.3 g, Protein 23.2 g, SaturatedFat 6 g, Sodium 116.7 mg, Sugar 38.8 g
SALMON CANDY
Also called Indian candy, this is maple cured salmon. Can also be made in a smoker, skip the liquid smoke. I prefer sockeye, but any will work. Tastes like the Pacific NW.
Provided by jagret
Categories Healthy
Time 17h10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Skin and slice the salmon across the grain into 1/4" slices. Put in a zip lock bag.
- Add the salt, liquid smoke and enough syrup to submerge the fish.
- Mix by massaging the bag until the salt dissolves.
- Marinade 12 to 24 hours. Massaging occationally to get uniform coverage.
- Place salmon in dehydrator, run at 140F for about 3 hours.
Nutrition Facts : Calories 280.4, Fat 5, SaturatedFat 0.9, Cholesterol 52.1, Sodium 866.5, Carbohydrate 35.2, Sugar 31.7, Protein 23.2
SALMON CANDY
Provided by Food Network
Time 1h35m
Yield 25 to 30 appetizer servings
Number Of Ingredients 15
Steps:
- Preheat a smoker to 225 degrees F using hickory or cherry wood chips.
- Rub the skin side of the salmon with oil and put it, skin side down, on a sheet of foil. Drizzle with oil and sprinkle with seasoning. Massage the seasoning into the salmon to create an outside rub, then sprinkle with pepper, to taste.
- Put the salmon with the foil on a smoker rack and close the lid. Smoke the salmon for 30 to 35 minutes and cooked to a medium doneness. Do not open the smoker lid during cooking time. Remove the salmon from the smoker to a serving platter and allow it to cool.
- Drizzle the salmon with Razz B Que Sauce, sprinkle with fresh chives and fresh raspberries. Serve with the remaining Razz B Que Sauce, cream cheese, crackers and lemon wedges. Garnish with kale and remaining raspberries. Lightly drizzle with honey to sweeten, if desired.
- Wisk all of the ingredients together, in a small bowl and refrigerate until ready to serve.
SALMON CANDY
Steps:
- Mix all ingredients except salmon together in a large ziplock bag add salmon and let marinate for 30 minutes to an hour. Spray broiler pan with cooking spray, place salmon on it and broil for 15 minutes depending on thickness or untill cooked through.
INDIAN CANDY-SMOKED SALMON
Make and share this Indian Candy-Smoked Salmon recipe from Food.com.
Provided by Diana Adcock
Categories Canadian
Time P1DT5m
Yield 1 recipe
Number Of Ingredients 7
Steps:
- Mix together the water, salt, sugar and syrup.
- Stir until all ingredients are dissolved.
- Add Fish and brine for 24 hours.
- Remove fish and smoke anywhere from 8 hours to 1 1/2 days, depending on your smoker.
- Use the 3/4 cup honey mixed with the 1/4 cup water for basting.
- Don't over smoke or you're going to have jerky!
- Apple and Cherry woods are great for this recipe.
- Works well with venison also.
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