Candied Salmon - Maple Glazed Smoked Salmon

Maple glazed candied salmon is a really simple recipe to make and it's one of my favorite ways to prepare salmon. The maple syrup we use in the glaze forms a really sweet and tacky surface on salmon and it's infused with a ton of smoke flavor but still stays moist, flaky and tender.

Ingredients
- 2 pounds of fresh salmon
- 1 cup maple syrup for brushing
Brine
- 1/2 cup of brown sugar
- 1 cup maple syrup
- 4 cups water
- 1 cup kosher salt

Recipe
- Carve salmon into strips roughly an inch thick
- Brine for 12 hours or overnight
- Rinse in cold water
- Dry and place back in the fridge for 2 hours
- Pre-heat smoker to 170F
- Brush with maple syrup every 30 minutes
- Ready in 5-6 hours
- Let rest and glaze with maple syrup before serving
#Candied #Smoked #Salmon

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[kcman]

One of the most Canadian videos I've ever seen

[johnkern]

This is one of my two favorite ways to prepare salmon. The other is pickled salmon, yeah, Norwegian style. 50 years ago i would make this in a teepee of burlap or canvas and smoke it slowly with alder wood on the banks of the Yukon delta. We are all so lucky now, modern smokers make this so much easier and your recipe is spot on.

[ADriver]

Hello from Alaska! I'm going to use this recipe tomorrow - never seen anyone so jazzed about smoking salmon!

[kelseypartridge]

I just tried this recipe. Oh man it is soooo good. I’m going to try it again with less salt.

[alberthabib]

Thanks mate! Never seen that done to fish before and very keen to try it. Looks YUMMMY!

[tydirten]

The skin falls off once its smoked. It also helps with keeping in moisture

[jaisontoor]

THANK YOU! This is what ive been looking for!! 😂😂😂🎉🎉

[paulgrossman]

dude these look amazing. congrats that you get to eat that lol

[brianthomason]

Reminds me a growing up in Washington State.. I'm a shity South Carolinian now

[chronicmango]

Looks delicious. Also, that is a properly Canadian amount of maple syrup.

[troyhenry]

How else could you cook this, if you don't have a smoker? What would be the next best grilling/cooking method? How much does the smoker you used for this cook cost? and have you done a video/review of this smoker unit? It looks like there is no guess work involved. I don't know much at all about smoking, Would you recommend this unit to someone whose never smoked meat before ? Thanks for answering my questions, Love the Channel!

[luongo]

Ideally allow the pellicle to form over 12-24 hours. 2 hours is not usually enough to form a great pellicle! 🤙🏽

[TheDeepDiveLLC]

The fact he smiles the entire time gives me surety this is the shit

[PATVEELEYVeeley]

Start at the tail of the fish, you had the perfect table to fillet that fish lol...It is hard to find a good fillet knife though.... Good job though, my son I think would like salmon candied, I sent the recipe to him...

[lylegayder]

Thanks for the recipe. Trying it today and tomorrow! I will send you a dm with the results!

[tomchipego]

Found your channel on the bbq science channel, I have a Bradley, I will have to try this

[GLACTIC_MUIN]

I've done a 1 hour smoke at 200 for an hour and then 2 more hours at 180 which is my lowest temp. Very tender meat and I am wondering if you've tried anything like that. I tried to make some in a hurry at my grandparents house a month ago and it tasted so so good.

[IconTactical]

The only way I'll eat salmon is if it's got some sweet glaze on it. Definitely gonna try this.

[AK_Vortex]

What that Pacific Coho or Alaskan Coho salmon you used? Great recipe and video. thanks.

[badcompanyCDN]

Hi, was that pacific salmon and if so was it sockeye. I’m thinking maybe chinook though