Move over, trail mix. There’s a new road trip MVP in town, and it’s basically the “forbidden fruit” of the Pacific Northwest. Our girl Kokanee Quinn went down a rabbit hole at Hunter Angler Gardener Cook and resurfaced with this absolute gem: Smoked Candied Salmon.
Think of it as the ultimate culinary mashup—it’s sweet, smoky, fatty, and salty. It’s not quite dinner, and it’s not quite jerky; it’s a “lacquered” piece of heaven that you can literally shove in your pocket while you’re out hiking or fishing for your next batch. It’s the Alaskan survival snack that’s gone upscale.
Here is the blueprint for your new addiction, courtesy of Hank Shaw:
The “Salmon Candy” Essentials
- 5 lbs skin-on salmon: Cut into strips (1–2 inches thick). Belly strips are the “chef’s kiss” choice here because fat loves smoke.
- 1 lb Kosher salt
- 1 lb Brown sugar
- 1 cup Maple or Birch syrup: This is your “lacquer.”
The Game Plan
- The Burial: Mix the salt and sugar. In a big tub, bury your salmon strips in the mixture like you’re hiding treasure. Let them cure in the fridge for about 2 hours. (The longer they stay, the saltier they get).
- The Rinse & Chill: Rinse the salt/sugar off quickly with cold water and pat dry. Now, place them on a rack in a breezy spot (or under a fan) for 2 hours (or overnight in the fridge). You’re looking for a “pellicle”—a tacky skin that acts like a magnet for smoke. Don’t skip this, or you’re just making warm fish.
- The Slow Burn: Get your smoker going. You want to ease into it, eventually hitting 165°F to 200°F. Smoke them for 3 to 6 hours depending on how “jerky-ish” you want them.
- The Glow-Up: Every 90 minutes, paint those strips with your syrup. This creates that gorgeous candy coating and hides any of that weird white protein (albumen) that pops up.
- The Finish: Once they look like shiny mahogany gems, take them out, give them one last coat of syrup, and let them cool.
Pro Tip: These will last a week in the fridge, but let’s be real—between you and your friends, they’ll be gone by sunset.
Stay sweet, stay smoky, and stay adventurous!