Description
Irresistibly sweet, smoky, sticky Candied Smoked Salmon Bites made from cured, smoked salmon cubes glazed with maple syrup, brown sugar, and soy. A unique, crowd-pleasing appetizer perfect for BBQs, holidays, and smoked seafood lovers.
Ingredients
Scale
-
- For the Dry Brine:
- 2 lbs skinless salmon fillet, cut into 1.5-inch cubes
- 1/4 cup kosher salt
- 1/2 cup brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- For the Glaze:
- 1/3 cup maple syrup or honey
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp brown sugar
- 1/2 tsp smoked paprika (optional)
Instructions
- Cut salmon into 1.5-inch cubes and pat dry.
- Mix salt, brown sugar, garlic powder, onion powder, and pepper. Coat salmon pieces fully in the dry brine, place in a shallow dish, cover, and refrigerate for at least 4 hours or overnight.
- Rinse salmon pieces under cold water to remove excess brine. Pat very dry and lay on a wire rack. Air-dry 1–2 hours until a tacky pellicle forms.
- Preheat smoker to 175–185°F using mild wood such as apple, alder, or cherry.
- Place salmon pieces on a greased rack in the smoker and smoke for 2–3 hours or until internal temperature reaches 145°F.
- Prepare glaze by combining maple syrup (or honey), soy sauce, brown sugar, and smoked paprika.
- During the last 30 minutes of smoking, brush salmon with glaze every 10 minutes to build the sticky, candy-like coating.
- Remove, cool slightly, and serve warm or chilled.
Notes
- Uniform salmon cubes ensure even smoking and glazing.
- The pellicle step is essential for proper smoke adhesion.
- Use mild woods—avoid mesquite or hickory, which overpower salmon.
- Double-glaze if you prefer a thicker, candy-like coating.
- Serve on skewers, crackers with cream cheese, or over rice.