If you’re looking for a classy and beyond delicious appetizer to serve at your next neighborhood party, look no further. We’ve put together a candied smoked salmon recipe that will transform your slab of raw fish into a work of culinary art.
- 2 filets of fresh salmon
- Brown paper bag
- Brown sugar
- Real maple syrup
- 1/2 cup brown sugar
- 1/2 cup table salt
- 1/2 cup real maple syrup
- 2 teaspoons garlic powder
- 2 teaspoons black pepper
- 1 cup of warm water
- Scrape scales off of salmon filet (but keep the skin on) and cut into sections approximately 3”x3”.
- Mix all brine ingredients in a non-reactive bowl, or zippered baggie.
- Place Salmon sections, skin side up, into the brine, and add more water if needed to cover all slices.
- Place the covered container in fridge and brine for 1-3 hours, depending on how much salty flavor you like.
- Rinse fish thoroughly and pat dry with paper towels.
- Turn your MAK on to SMOKE mode.
- Cut the brown paper bag into sections slightly larger than each piece of fish (approximately 4”x4”).
- Place each piece of fish in the cold smoker (skin side down) on a piece of paper. (The skin will peel away when you remove the fish from the paper.)
- Coat the fish with a couple of teaspoons of real maple syrup, then top with a few tablespoons of brown sugar.
- Cold smoke for 2-3 hours, then moves the fish to the main part of your MAK Grill to hot smoke.
- Coat with more maple syrup and brown sugar, and smoke until the internal temp reaches 135 degrees.
- Peel the paper and skin away from the fish, and serve with bagels and cream cheese, crackers, or just eat it plain!