Candied Salmon (Sweet, Sticky Salmon Candy)

Candied salmon is sweet, sticky, and smoky, with a caramelized maple glaze over tender salmon. Also known as salmon candy, it starts with a simple sugar brine and finishes with a glossy glaze, making an addictive snack or appetizer that disappears fast.

This candied salmon recipe uses an easy oven method, with a smoker option too, so anyone can make it at home. Below you will find the brine, the glaze, step-by-step instructions, and tips for that perfect sweet and sticky finish.

What Is Candied Salmon?

Candied salmon, or salmon candy, is salmon that is brined in sugar and salt, then slowly cooked and glazed with maple syrup or honey until sweet and sticky. It has a jerky-like, chewy texture with a deep caramelized flavor. Traditionally it is smoked, but a low oven gives you the same sweet, glossy result. It has long been a favorite way to preserve and enjoy the catch along the Pacific Northwest coast, where salmon is abundant and this sweet, smoky treat is a beloved tradition.

Why You’ll Love This Recipe

• Sweet and savory. A sticky maple glaze over rich salmon.
• No smoker required. An easy oven method works beautifully.
• Great snack or appetizer. Perfect for parties, boards, and gifting.
• Keeps well. Stays good for up to two weeks in the fridge.

Ingredients You’ll Need

• Salmon. A fresh fillet cut into strips, skin on to help it hold together.
• Brown sugar and salt. The sweet, curing brine.
• Maple syrup and honey. The glossy, caramelizing glaze.
• Black pepper and cayenne. A little warmth to balance the sweetness.

How to Make Candied Salmon

1. Coat the salmon strips in the brown sugar and salt, then brine in the fridge for 4 to 8 hours.
2. Rinse well, pat dry, and let the salmon rest uncovered for about an hour so a tacky surface forms.
3. Stir the maple syrup and honey into a glaze with black pepper and cayenne.
4. Bake at 275 degrees F, basting with the glaze every 15 minutes, for about 40 minutes, until sticky and caramelized and cooked to 145 degrees F. Check it against the USDA safe minimum internal temperature chart.
5. Let it cool so the glaze sets, then serve.

Tips for Sweet, Sticky Salmon

• Do not skip the resting step, since the tacky surface helps the glaze cling.
• Baste often for layers of sticky, caramelized glaze.
• Cut even strips so they cook and candy at the same rate.
• Keep the heat low and slow for that chewy, candy-like texture.

Oven vs Smoker

The oven method is quick and reliable, giving you sweet, sticky salmon in under an hour. For deeper flavor, use a smoker at 175 to 200 degrees F for 2 to 3 hours, basting with the glaze. Both give you that signature caramelized finish, so use whichever you have.

Storage and Serving

Store it in a sealed container in the fridge for up to 2 weeks, or freeze it for up to 3 months. Serve it on a charcuterie board, over cream cheese and crackers, flaked into salads, or straight off the tray. It also makes a thoughtful homemade gift packed into a jar, since the sweet, sticky flavor keeps well and travels easily. For more salmon ideas, try our salmon poke, salmon stew, or salmon and shrimp.

Candied Salmon Recipe

Candied Salmon

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 2 lb salmon fillet skin on, cut into 1-inch strips
• ½ cup brown sugar for the brine
• ¼ cup kosher salt for the brine
• ½ cup maple syrup for the glaze
• ¼ cup honey for the glaze
• 1 tsp black pepper
• ½ tsp cayenne pepper optional

Method

 

1. Mix the brown sugar and salt, then coat the salmon strips and brine in the fridge for 4 to 8 hours.
2. Rinse the salmon well, pat it dry, and let it rest uncovered for about 1 hour so a tacky surface forms.
3. Stir the maple syrup and honey into a glaze with the black pepper and cayenne.
4. Bake at 275 degrees F, basting with the glaze every 15 minutes, for about 40 minutes, until sticky, caramelized, and cooked to 145 degrees F.
5. Let it cool so the glaze sets, then serve as an appetizer or snack.

Notes

Candied salmon is traditionally smoked low and slow, but this oven method gives you the same sweet, sticky result. For a smoker, cook at 175 to 200 degrees F for 2 to 3 hours, basting with the glaze. Store in the fridge up to 2 weeks or freeze up to 3 months.

Frequently Asked Questions