Kelly’s Candied Salmon

Kelly's Candied Salmon

Author: Kelly Klassen Winnipeg, MB

Candied Salmon is unbelievable. The texture, the flavor, you can't have just one piece. I first had Candied Salmon on a trip through BC Canada. I bought 1 lb just to try it. Well 2 hours later, I had eaten the whole bag while driving through the mountains.

Ingredients

3 lbs Salmon fillets
1 lb Coarse salt
1 lb Brown sugar
1 cp Maple Syrup
3 tbl crushed chilies

Instructions

Mix the sugar, salt and chilies together in a mixing bowl.
Put a thin layer of the mixture in the bottom of a large lidded container.
Cut the Salmon into thick strips 1 in x 1 in x 4 in long.
Place the Salmon strips on the layer of sugar, salt and chilies. Leave
a little space between the strips of Salmon to allow the Salmon to loose it's moisture.
Put a layer of the mixed ingredients on top of the Salmon strips, the a layer of Salmon.
Repeat until all the Salmon is covered.
Put the container in a cool place for 4 hours to allow time for the salt, sugar mixture time to pull the
moisture out of the Salmon. Drain the liquid as it collects.You can leave the mixture for as long as you want.
hours is about the minimum. After that drain the liquid and put in the fridge if you are going to soak it longer.
I do mine overnight.
When your ready to smoke the Salmon, quickly rinse off all the salt and sugar, and pat dry the Salmon before
putting in the smoker.
Paint a thin coating of the Maple syrup onto the Salmon and place in your smoker.
Add your Alder chips to your smoking pan, and set the temperature at 150 degrees for 8 hours.
Smoke the Salmon to taste. Apply the Maple Syrup 3 - 4 times during the smoking process.
I usually smoke it twice for an hour each time.
When the Salmon is done, allow it to cool before eating. ( If you can wait ).
Keep refrigerated.
This is my favorite recipe for Candied Salmon. Enjoy.