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Smoked Salmon Candy

Smoked Salmon Candy

Course Appetizer
Cuisine Hot Smoking
Prep Time 20 minutes
Cook Time 6 hours
Servings 6
Author Jeff Phillips


  • 2-3 lb filet of salmon
  • Jeff's original rub
  • Real Maple syrup


Slice into Pieces and Remove Skin

  • Rinse salmon with cold water
  • On a cutting board, slice across the fish into 1 inch wide pieces
  • Remove skin using a sharp knife
  • Rinse fish under cold water to remove scales

Dry Brine/Marinate the Salmon

  • Place a layer of rub into a plastic or glass bowl.
  • Place the fish onto the rub.
  • Sprinkle a layer of rub onto the top of the fish pieces.
  • If you need to double-stack the fish, place another layer of rub then more fish.
  • Finish this layer with a layer of rub on top.
  • Place a lid on the container and place in the fridge for 8-12 hours or overnight.
  • Rinse the rub from the fish using cold water and lay on paper towel to drain.

Dry the Salmon

  • Place the salmon on a Bradley rack or similar with at least ½ inch between pieces.
  • Place rack in fridge for 3-4 hours to allow the fish to dry and form a pellicle.

Smoking the Salmon

  • Setup smoker for cooking at about 120°F
  • Place salmon pieces directly on smoker grate for 2 hours.
  • Increase heat to 140°F
  • Continue to cook salmon for 2 hours
  • Increase heat to 160°F
  • Continue to cook salmon until it has reached the desired dryness/texture

Glazing the Salmon

  • Mix together ¾ cup of maple syrup with 2 TBS of Jeff's rub to create a glaze.
  • Brush the glaze on the salmon pieces every hour while they are in the smoker