Smoked salmon candy – it sounds almost too good to be true! This sweet and salty treat is quickly becoming one of the most crave-worthy ways to eat salmon As a seafood lover and food blogger, I was eager to try this delicacy for myself and learn the best practices for savoring this scrumptious fish
After doing some research and tasting different preparations, I’ve discovered the ideal way to eat salmon candy so the lovely balance of flavors shines through. Read on for my tips and tricks for maximizing the eating experience of this unique fishy confection.
What Exactly is Smoked Salmon Candy?
For the uninitiated, smoked salmon candy is simply smoked salmon that has been cured with a higher ratio of brown sugar to salt, giving it a lovely sweet and smoky flavor reminiscent of barbecue. It often contains about twice as much brown sugar as regular smoked salmon. The sugar caramelizes and mingles with the smokiness, yielding something similar to candied bacon. Smoked salmon candy can have an amber honey hue and glossy sheen when sliced.
This product is sometimes also called salmon candy or sugared salmon. Trader Joe’s helped popularize packaged smoked salmon candy. But you can also find artisanal versions from smokehouses and fish markets like Jack’s Fish Spot in Seattle, which offers mail order nationwide.
Smoked salmon candy is an innovative riff on traditional smoked salmon. The basic preparation process is the same it’s just the relative amounts of sugar and salt that differ.
How to Select High Quality Smoked Salmon Candy
When choosing smoked salmon candy, you’ll want to look for signs of quality, just as with regular smoked salmon. Some things to look for:
- Deep even color throughout – avoid pale or gray patches
- Glossy sheen from sugar glaze
- Firm, moist texture without dry or mushy spots
- Tightly adhered thick slices – no gaps or air pockets
- Vacuum sealed packaging
- Reputable producer like Jack’s Fish Spot
The candy should have discernible sugar crystals that sparkle on the surface. Quality smoked salmon candy is never flaky or mushy. Properly cured fish will have a smooth, supple texture.
Serving Suggestions: Ways to Eat Smoked Salmon Candy
The possibilities are endless when it comes to eating this sweet and savory treat! Here are some of my favorite ways to serve up smoked salmon candy
- On a cheese board or charcuterie platter
- Chopped in pasta, risotto or mac and cheese
- Pizza topping
- Salmon candy Benedict – on an English muffin with poached eggs and hollandaise
- Bagel topping with veggies and cream cheese
- Salad booster – pairs great with bitter greens
- Inside an omelette or scramble
- Taco filling in lettuce cups or tortillas
- Baked into quiche
- Mixed into dips and spreads
- Ceviche-style “cooked” in citrus
- With crackers as an appetizer
- Wrapped around asparagus or green beans
I love how versatile salmon candy is. The touch of sweetness makes it work in both savory and sweet applications. It’s a showstopper on cheese and charcuterie boards. But it also dresses up pastas, tacos, pizza and more.
Pro Tips for Maximizing Flavor and Texture
To get the most out of each bite of smoked salmon candy, follow these pro tips:
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Let it come to room temperature before eating so the textures smooth out. Eat cold from the fridge and the sugar crystals can be overly hard.
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When cooking with salmon candy in warm dishes, add it at the end. High heat can make the sugars burn.
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Cut each slice against the grain into smaller pieces so every bite includes both salmon and glaze.
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Pair with acidic ingredients like citrus, tomatoes or vinegars that balance the richness.
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Add some crunch with nuts, seeds or vegetables. Soft cream cheese is a classic.
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Refresh dried out leftover candy by drizzling a bit of olive oil on it.
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Store tightly wrapped for up to a month in the fridge or 9 months in the freezer.
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Consume within 5 days of opening the package.
Eat. Drink. Read. Think.
- 2 pounds sockeye salmon fillet, skin on, pin bones removed
- 2 quarts fresh, cold water
- ¾ cup plus 2 tablespoons coarse sea salt
- 1 pound brown sugar
- Make a brine by whisking the salt vigorously into the water until it dissolves. Cut the fish into 1-inch slices. Immerse the slices in brine for 15 minutes—use a plate to keep them from bobbing up. Drain, pat dry, and transfer to a bowl. Pour sugar over top and work the mixture gently with your hands, turning the fish so each piece is thoroughly coated. Cover and refrigerate for 8 hours. Every couple of hours, turn the fish, bringing up the grainy sludge from the bottom of the bowl and incorporating it into the mix. Remove the salmon from the cure and pat dry. Arrange the salmon pieces on a rack set over a baking tray and let dry for 2 hours or overnight in the fridge, uncovered. When you’re ready to smoke, get the smoker going for 15 to 20 minutes so the fish will go into a preheated, smoky environment. Set the temperature at 120˚ F to start with. Oil two fine-meshed smoker screens (you can find these at hardware stores) with a neutral oil like canola or grapeseed. This step is crucial—the candy is so sticky that it adheres to the screen like glue. Place oiled screens on a couple of baking sheets to catch the drips en route to the smoker, and arrange the pieces of salmon with space between them. Place candy in smoker. After 1 hour at 120˚ F, brush the salmon pieces liberally with birch syrup and increase temperature to 140˚ F. After 30 minutes, brush with birch syrup again, and increase temperature to 165˚ F. After 30 minutes, check for doneness—if you like a softer, more juicy texture, the salmon could be ready now. (The food safety rule is an internal temperature of 145˚ F.) Remove the salmon from the smoker, brush with birch syrup once more, and let cool to room temperature. If you prefer a drier, chewier texture, smoke salmon for another 30 to 90 minutes, brushing with birch syrup at each 30-minute mark and brushing again one last time before cooling. Store in a covered container in the fridge for up to 10 days, or freeze up to 6 months. Eat salmon candy as is (it’s a great road trip snack), crumble into spaghetti Alfredo, combine with avocado and cucumber in sushi rolls, or serve with chèvre and green onions on crackers.
Related Stories & Recipes:
Candied Salmon Recipe in Bradley P10 Professional Smoker | Salmon Candy
FAQ
Is candied salmon ready to eat?
Ready to eat, simply thaw and serve. Hot smoked Atlantic salmon with natural flavors of brown & maple sugar makes the perfect addition to charcuterie boards, salads or to create unique pasta dishes.
What to eat with salmon candy?
Smoked salmon candy has a stronger ratio of brown sugar to salt in its brine, giving it a flavor similar to sweet BBQ . Excellent served on a charcuterie board, in pasta, or on a bagel with cream cheese and cherry tomatoes, smoked salmon candy is one of our most popular smoked salmon flavors.
Is salmon candy good for you?
Protein Powerhouse: Wild salmon is an excellent source of protein, making this candy a guilt-free indulgence that keeps you feeling fuller for longer.
Is candied salmon cooked?
Yes, candied salmon is cooked. It’s typically cooked through a process involving smoking and basting with a sweet glaze.