Indian Candy Smoked Salmon
Transform your salmon into a decadent, sweet-and-savory treat with this irresistible Indian Candy Smoked Salmon recipe. Featuring tender salmon fillets brined overnight in a rich brown sugar and kosher salt mixture, this dish is a celebration of bold flavors and a silky texture. Slowly smoked with alder or maple wood chips, the salmon develops a deep, smoky aroma, enhanced by a glossy glaze of honey or maple syrup brushed throughout the process. The optional sprinkle of coarse black pepper adds a delicious hint of spice to balance the sweetness. Perfect as an appetizer, snack, or addition to a charcuterie board, this smoky-sweet salmon is a unique treat that’s sure to impress. With its melt-in-your-mouth texture and irresistible caramelized finish, this recipe turns salmon into a gourmet delicacy you’ll crave again and again.
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Recipe Information
Ingredients
- 2 pounds Salmon (skin-on, fillet or portions)
- 2 cups Brown sugar
- 0.5 cups Kosher salt
- 0.5 cups Honey or maple syrup (for glazing)
- 1 tablespoon Coarse black pepper (optional, for seasoning)
- 2 cups Wood chips (e.g., alder or maple, for smoking)
Instructions
Rinse the salmon fillets under cold water and pat dry with paper towels. Cut the salmon into 2-inch wide strips, leaving the skin on.
In a large shallow bowl or baking dish, combine the brown sugar and kosher salt. This will be your dry brine.
Coat each piece of salmon evenly with the dry brine mix, ensuring every surface is well covered. Arrange the salmon in a single layer in the dish, and sprinkle any remaining brine mixture over the top.
Cover the dish tightly with plastic wrap and refrigerate for 8-12 hours (or overnight). This will allow the brine to draw out moisture and cure the salmon.
After brining, remove the salmon from the dish and rinse each piece thoroughly under cold water to remove excess brine. Gently pat the pieces dry with paper towels and place them on a wire rack.
Allow the salmon pieces to air-dry on the rack at room temperature for 1-2 hours, or until a shiny, slightly tacky layer (pellicle) forms on the surface. This pellicle helps the smoke adhere to the fish during smoking.
Preheat your smoker to a low temperature (around 150-160°F). Add your chosen wood chips (alder or maple are ideal for this recipe).
Place the salmon pieces skin-side down directly on the smoker racks. Close the smoker and smoke the salmon for 3-4 hours, gradually increasing the temperature from 150°F to 180°F over the smoking period.
While smoking, brush the salmon pieces with honey or maple syrup every hour to create a sweet, glossy glaze. Sprinkle coarse black pepper on top if you'd like an extra kick of flavor.
Continue smoking until the salmon is firm to the touch and glazed, but still moist inside. When done, the internal temperature of the salmon should reach 145°F.
Remove the smoked salmon from the smoker and allow it to cool slightly. Serve immediately or store in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
3354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.2 g | 152% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 572 mg | 190% | |
| Sodium | 54315 mg | 2362% | |
| Total Carbohydrate | 387.6 g | 141% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 379.1 g | ||
| Protein | 201.0 g | 402% | |
| Vitamin D | 119.3 mcg | 596% | |
| Calcium | 364 mg | 28% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 3848 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
