Salmon Candy

How to Make Salmon Candy

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1. Mix the salt, brown sugar and pepper in a bowl. Spread half of it on the base of a shallow dish, lay the salmon strips on top, skin side down, and cover with the rest of the mixture.

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2. Cover and refrigerate for 3 hours. The cure will draw out a lot of liquid.

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3. Rinse the strips well under cold running water to remove the cure, and pat them completely dry with kitchen paper. Lay them on a wire rack over a tray.

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4. Leave the strips uncovered in a cool, airy place for 1 hour, until the surface feels tacky and slightly glossy.

   Mark done Start 1 hr timer

5. Heat the oven to 95°C / 200°F (75°C / 165°F fan). Brush the strips with 2 tablespoons of the maple syrup and bake on the rack for 1 hour.

   Mark done Start 1 hr timer

6. Brush with 2 more tablespoons of syrup and bake for 45 minutes more, until the fish is deep amber, firm and slightly chewy. Brush with the last tablespoon of syrup and cool on the rack.

   Mark done Start 45 min timer

Tips for Making Salmon Candy

• Do not skip the drying stage. The tacky surface holds the maple glaze, and it stops the fish from steaming in the oven.
• Use a fatty salmon such as sockeye, coho or king. Lean fish dries out and turns tough.
• Keep the oven low. High heat cooks the fish hard and burns the sugar, whereas slow drying gives a chewy, candied texture.

What to Serve with Salmon Candy

• Crackers and cream cheese
• Cold beer
• Picnic platter

Storing & Reheating Salmon Candy

Keeps in an airtight container in the fridge for up to 2 weeks, or in the freezer for 3 months.

Salmon Candy FAQ: Common Questions

Salmon Candy Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.