These honey garlic salmon bites have become one of my go-to recipes when I need something quick but flavorful. The combination of sweet honey and garlic creates a sticky glaze that coats each piece perfectly. I’ve made these for both weeknight dinners and when having friends over, and they always disappear fast. They work well […]

The post Salmon Bites appeared first on Simply Meat Smoking.

Honey Balsamic Salmon

Grill salmon hot to lock in moisture, then brush on a honey-balsamic glaze that caramelizes into a tangy-sweet crust—restaurant flavor in just 15 minutes.

WHAT MALCOM USED IN THIS RECIPE

• Malcom’s King Craw Cajun Seasoning
• Killer Hogs TX Brisket Rub
• Thermoworks Thermapen

Print

Oil up salmon fillets, season them heavy with King Craw—or your favorite Cajun rub—then throw them on a 400°F pellet or hot grill to build that craveable crust. While the salmon’s cooking, whisk together green onion, garlic, balsamic vinegar, honey, salt & pepper until it reduces into a syrupy glaze. Brush it on during the last couple of minutes so it caramelizes and locks in that sweet-tangy shine. Juicy, quick, and restaurant-worthy in just 15 minutes.

Malcom Reed
Connect on Facebook
Follow me on TikTok
Subscribe to my YouTube Channel
Follow me on Instagram

The post Honey Balsamic Salmon on the Pellet Grill appeared first on HowToBBBQRight.

You’ve eaten salmon grilled, roasted, blackened, planked, and pan-fried; perhaps you’ve even chopped it to make burgers.

But have you made salmon candy, also known as Indian candy? (We no longer call it “squaw candy” by reason of political correctness.) British Columbians snack on it and it’s a staple in Pacific Northwest gift shops. Think of it as jerky, only better. Burnished to an Old Master chiaroscuro by hours of exposure to fragrant wood smoke—usually alder. Glazed with pure maple syrup or honey. Salty and sweet at the same time. It has a nice chew, too—but nothing that will threaten your molars.

Salmon candy makes a great snack for a road trip, hike, or long day at the office. It’s addictive as all-get-out. Once you gnaw your last piece, you’ll instantly crave more.

Making a batch is a satisfying project for the waning days of winter. Yes, it requires some time—16 hours or more including brining and smoking—but very little actual work.

Before you get started, here are a few secrets for salmon candy success:

• Use wild-caught Pacific salmon if possible. You’ll recognize it by its deeper red-orange color and leaner appearance. If in doubt, verify its origin with your fishmonger. It is illegal to farm salmon from the state of Alaska, so salmon from there is always wild, while salmon from the East Coast, Chile, and Norway is likely to be farmed.
• A center-cut fillet will yield more uniform pieces of fish: It tapers and becomes sinewy the closer you get to the tail.
• Remove the skin before slicing the salmon into strips. If using a whole fillet, place the salmon skin-side down on a cutting board. Firmly hold the tail with one hand and run a sharp knife between the skin and the flesh, holding it parallel to and against the board. Slide the knife away from the tail the length of the fish, being careful not to cut the flesh or the skin. Remove the skin, but don’t discard it. Make Pac-Rim potato chips by brushing the skin with toasted sesame oil and season it with salt and pepper. Indirect grill at 400 degrees until crisp. Five to ten minutes will do it.
• You can cure salmon candy using either a dry or wet brine, but the ingredients are more uniformly distributed in a wet brine.
• If the salmon smells fishy, soak it in cheap vodka, rum, gin, or Scotch before brining. I often do this when I smoke salmon.
• Do not substitute table salt for kosher salt in the brine. Table salt contains iodine—a metal that “burns” the fish.
• To achieve the translucency characteristic of commercially-produced salmon candy and jerky, add curing salt (sometimes sold as pink salt, InstaCure #1, or Prague powder, all available online) to the brine strictly following the manufacturer’s recommended proportions.
• For the purest flavors, use spring water, not tap water, when making a wet brine.
• Use a charcoal grill or smoker. Gas grills do not work well for smoking.
• Store salmon candy in the refrigerator to prolong its shelf life. Refrigerated, it can be kept for at least 5 days—and likely much longer. (Both the salt and smoke act preservatives.)
• For lip tingling heat sprinkle the salmon lightly with cayenne before smoking. Coarsely ground black pepper makes a less fiery option.

FAQ For Salmon Candy

What exactly is salmon candy?

Salmon candy a traditional dish of the Pacific Northwest—salmon cut into bitesize chunks, cured with salt and brown sugar, smoked, then glazed with maple syrup or honey. It’s sweet, salty, and smoky, playing to virtually every tastebud in your mouth.

What kind of salmon is best for salmon candy?

The richest, fattiest salmon: king.

What’s the secret to getting the perfect glaze?

Use maple syrup or honey and brush it on while the salmon is smoking. Add one final coat at the end.

How do you keep salmon candy from drying out?

Because the salmon pieces are relatively small, keep the smoking time short—20 minutes or so.

Can you make salmon candy without a smoker?

You can make brined, maple syrup-glazed salmon. Cook it on your grill, on the griddle (there’s a great griddle recipe in Project Griddle, or even in the oven. It won’t be smoked, but it certainly will be delicious!

How long does salmon candy last in the fridge or freezer?

Up to 5 days in the fridge. Several months in freezer, but it will lose some of its pizzaz in the freezer.

Try these other salmon recipes:

• Salmon with Maple-Mustard Glaze
• Planked Salmon with Mustard-Dill Glaze
• Scotch Whiskey-Smoked Salmon

Check out our 1000+ Recipes section here on Barbecue Bible.Com

Also, sign up for our Up in Smoke newsletter so you don't miss any blogs and receive some special offers! PLUS get Raichlen's Burgers! PDF for free!

Follow Steven on Facebook, Instagram, YouTube, TikTok, Reddit, and Pinterest!

Check out our store powered by BBQGuys!

The post Salmon Candy 101: Tips for Smoking It Right appeared first on Barbecuebible.com.

Satisfying & healthy lunch or dinner… This is a viral TikTok recipe. As soon as I saw the video, I knew it it’s my kind of recipe. Healthy, nutritious & satisfying. A salmon rice bowl is a dish that typically consists of cooked rice, salmon, and various toppings, such as vegetables, avocados, or sauces. The […]

The post Salmon Rice Bowl Recipe | Viral TikTok Recipe appeared first on Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen.

Incredibly delicious sushi bake cups… Being a sushi fanatic, as soon as I saw the making video on TikTok, I made these amazing sushi bake cups or muffins. Apparently, it’s a viral recipe & after trying these I know why it went viral. Absolutely delicious & will make a perfect appetizer for any party. Sushi […]

The post Sushi Bake Cups or Muffins | Easy & Delicious Recipe appeared first on Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen.

Komola Salmon|Salmon cooked with Oranges and spices Kamola Katla is a fish dish cooked with fragrant oranges made very popular by the Bengali movie Maacher Jhol. My Kamala Salmon has no relation to our Madame VP and is Salmon cooked with 🍊 oranges in a tangy, spicy Indian Curry It's been a while since I wrote here. A lot has happened since my