Sticky Smoked Candied Salmon
Discover how to make sweet and sticky candied salmon on the smoker with our easy recipe. Perfect for seafood lovers!
Equipment
- 1 smoker preheated to 225°F
- 1 mixing bowl medium
- 1 basting brush
Ingredients
Salmon and Glaze
- 2 pounds fresh salmon fillets
- 1 cup brown sugar
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 cloves garlic minced
Optional Additions
- 1 tbsp lemon juice
- 1/2 tsp crushed red pepper
Instructions
Preparation
- Pat the salmon fillets dry with paper towels. In a bowl, mix brown sugar, honey, soy sauce, and minced garlic. Coat each fillet thoroughly with the glaze.
- Preheat your smoker to 225°F and add soaked wood chips to the smoking chamber.
Smoking
- Place the salmon fillets on the smoker rack, ensuring they are evenly spaced. Close the lid and smoke for approximately 50 minutes or until the internal temperature reaches 145°F.
Serving
- Allow the salmon to rest for 5 minutes after removing from the smoker. Slice and serve with your choice of sides.
Storage
- Store any leftover salmon in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain the texture.
Notes
Pro Tips: Ensure the salmon is evenly coated with the glaze for the best flavor. Ingredient Substitutions: Maple syrup can be used in place of honey. How to Serve: Pair with a light salad or roasted vegetables. Storage & Freshness: Keeps well in an airtight container for up to 3 days. Make-Ahead Tips: Prepare the glaze in advance and store in the refrigerator until ready to use.