Recipe courtesy of Young Sun Huh

Alaska Salmon Candy

Getting reviews...
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.
  • Level: Intermediate
  • Total: 18 hr 40 min
  • Prep: 10 min
  • Inactive: 12 hr 30 min
  • Cook: 6 hr
  • Yield: 7 strips of salmon
Share This Recipe



  1. 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.
  2. 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. 
  3. 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.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

Nostalgic, Old-Fashioned and Retro Candy and Candy Bars

Take a sweet trip down memory lane by ogling these old-school candy bars and confections.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

Valentine's Day Four-Ingredient Dessert Feb 12, 2013

By: Cameron Curtis

The best part of this Valentine's Day dessert? It requires only four ingredients: chocolate, butter, eggs and sugar.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Meatless Monday: Chocolate For Dinner Feb 13, 2012

By: Michelle Buffardi

Celebrate Meatless Monday and Valentine's Day (a day early) with Bobby Flay's Poached Eggs in Mole Sauce.