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!
SHOW OFF YOUR SKILLS
If you decide to give this recipe a try, we want to see it! Share a photo in our Facebook group – MAK Pellet Grill Fans. This group is filled with fellow pelletheads who are never hesitant to share their culinary masterpieces or offer MAK maintenance advice. If you’re not currently a member, request to join today!