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Sweet sticky candied salmon strips with a maple glaze

Candied Salmon

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Prep Time 20 minutes
Cook Time 40 minutes
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.