Alaska Salmon Candy

When cured overnight, basted with a complex brown sugar, maple syrup, liquid smoke and soy sauce mixture and then slowly baked in the oven, strips of salmon become a dry, salty-sweet snack with just a hint of smoke. Rich Alaskan King Salmon is perfect for this drying and smoking process, which results in unique, addictively tasty jerky.

Recipe courtesy Young Sun Huh for Cooking Channel

Photo: Alaska Salmon Candy

TOTAL TIME: 18 hr 40 min
Prep: 10 min
Inactive Prep: 12 hr 30 min
Cook: 6 hr
 
YIELD: 7 strips of salmon
LEVEL: Intermediate

ingredients

  • 1 1/2 cups granulated sugar
  • 1/2 cup kosher salt
  • 1 pound skinless Alaskan King salmon fillet, cut into 1/2-inch strips
  • 1/2 cup maple syrup
  • 3 tablespoons dark brown sugar
  • 2 teaspoons soy sauce
  • 1 1/2 teaspoon liquid smoke
  • 1 teaspoon coarsely cracked black pepper
recipe tools

    • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Whisk the granulated sugar and salt in a bowl. Spread one-third of the mixture in an 8-by-8-inch dish. Place the salmon strips on top in one layer. Completely cover the strips with the remaining sugar-salt mixture. Refrigerate for 12 hours.

Preheat the oven to 170 degrees F. Remove the salmon strips from the curing mixture and carefully scrape off as much as possible. Blot dry all over with a paper towel. Arrange the salmon strips, spaced apart, on a rack set on a foil-lined baking sheet. Let the salmon air-dry at room temperature for 30 minutes.

Whisk together the maple syrup, brown sugar, soy sauce and liquid smoke in a bowl. Baste the salmon strips with the glaze and place in the oven. Continue to baste and turn the salmon strips every hour. In the last hour, don't glaze the salmon, but sprinkle the strips with the black pepper. Cook the salmon in the oven until the outside of the salmon is tacky to touch from the glaze but hardened, a total of 6 hours. It shouldn't be completely dry like jerky. Eat at room temperature and store in an airtight container in the refrigerator for up to a week.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Road Trip with G. Garvin
Road Trip with G. Garvin Host: G. Garvin

Get Cooking Channel on your TV.

Learn How