Hickory Smoked Maple Candied Salmon

Experience the delightful blend of sweet and smoky flavors in this Canadian-inspired appetizer: Hickory Smoked Maple Candied Salmon. Drawing influence from the famous salmon candy found at fishermen's wharves in British Columbia, this dish offers a chewy yet tender texture with a rich maple syrup glaze. Perfect as a standalone snack or a gourmet party offering.

Ingredients

🐟 1 lb salmon fillets
🍚 3/4 cup sugar
🧂 1/2 cup coarse kosher salt
🍁 1/3 cup Adirondack maple syrup from Jack's upstate farm
🌫 1/4 tsp Hickory liquid smoke
🌶 Freshly ground cracked pepper

Instructions

1- Prepare the Curing Mix:

• In a small mixing bowl, combine 3/4 cup sugar and 1/2 cup coarse kosher salt.
• Use a whisk to thoroughly mix until well blended.

2- Layer the Cure:

• Spread a thin layer of the curing mix on the bottom of a Pyrex glass baking dish.

3- Prepare the Salmon:

• Use paper towels to pat the salmon fillets dry.
• Remove the skin and slice the salmon into 1-inch strips.

4- Apply the Cure:

• Place the salmon strips on the curing mix in the baking dish.
• Cover completely with the remaining curing mix.
• Wrap with Saran Cling Plus and let cure in the fridge for 1 hour.

5- Rinse and Dry the Salmon:

• After an hour, rinse the salmon strips under running water to remove all the curing mix.
• Pat dry with paper towels.

6- Prepare the Maple Syrup Mix:

• In a small glass bowl, combine 1/3 cup Adirondack maple syrup and 1/4 tsp hickory liquid smoke. Mix well.

7- Set up the Baking Sheet:

• Line a baking sheet with aluminum foil and place a wire rack on top.

8- Brush Salmon:

• Brush one side of each salmon strip with the maple syrup mix. Place the brushed side down on the wire rack.
• Brush the other side with the syrup mix.

9- Season:

• Grind fresh cracked black pepper over the salmon.

10- Start Cooking:
- Preheat the Princess boat oven to 180°F.
- Bake the salmon strips for 1 hour.

11- Repeat the Process:
- Every hour, remove the salmon, brush with more syrup, flip, and return to the oven. Repeat this for a total of 4 hours.

12- Final Touch:
- After 4 hours, the salmon should have a glossy, candied finish. Let it cool before serving.

Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 5 hours and 20 minutes
Servings: 4
Nutritional Information (per serving):

• Calories: Approx. 250
• Protein: 20 g
• Fat: 10 g
• Carbohydrates: 15 g
  Equipment: BOOS Block cutting board, Japanese-style chef's knife, metal measuring cups, small metal mixing bowl, small whisk, Pyrex glass baking dish, Saran Cling Plus, aluminum foil, wire rack, small glass bowl, silicone basting brush, pepper grinder, Princess oven, black silicone oven mitt.

Cooking Tips

• Moisture Removal: The initial curing is crucial for the "candy" texture by drawing out moisture.
• Smoked Flavor: Hickory liquid smoke gives the desired smokiness without a smoker.
• Gradual Candying: Low and slow cooking with continuous glazing caramelizes the salmon perfectly.

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Hickory Smoked Maple Candied Salmon

Posted by Waivio guest: @waivio_hivecooking