Candied Salmon

Wanted to try something different for the fish throwdown. Was originally planning on taking my kayak out on the Chesapeake and catching some rockfish (striped bass to the rest of the world) and cooking them over a campfire....but the weather has been non-stop rain here in Maryland so I went with something new to me....Candied Salmon. Basically slices of salmon that are smoked with a sweet, syrupy glaze.

Started by slicing up some salmon fillets into 1/4 inch slices:



Marinated in a mixture of brown sugar, garlic, ginger, black pepper and cayenne:



Let the fish soak for about 8 hours and then rinsed and allowed to dry in the fridge over night. Gave the salmon a light coating of evoo and did a "kinda" cold smoke at about 175* on the reverse flow. Basted every 30-45 minutes with a mixture of honey, bourbon, apple cider and black pepper that I had reduced down to a syrup:



First time doing this so I wasn't sure how long to cook the fish. I think it is supposed to have a texture more similar to jerky, but I just cooked it until the salmon was cooked through:



Turned out pretty tasty. The sweet, sticky glaze paired well with the saltiness of the fish. Scarfed down about a pound of it while cooking chili for dinner.

Thanks for looking!!

Stingerhook said:

That sure do look fine. I would consider this for the appetizer TD also http://www.bbq-brethren.com/forum/showthread.php?t=260808.

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Didn’t think about that, thanks!!

Thirdeye your salmon looks killer. The recipe called for a dry brine like yours but I went with a liquid version instead. I think yours had more of the texture that I was looking for