Cascadia Smoked Salmon Candy

Smoked salmon candy is a beloved Pacific Northwest tradition, particularly among Indigenous communities of the Columbia River basin, where salmon has been cured, smoked, and preserved for thousands of years. The lacquered, sweet-savory strips are as at home on a charcuterie board as they are as trail food.

Serves: 8 (as a snack)

Ingredients

Brine

• 1 litre (4 cups) cold water
• 150g (3/4 cup) kosher salt
• 200g (1 cup) brown sugar
• 2 tbsp soy sauce
• 1 tsp garlic powder
• 1/2 tsp black pepper

Fish and Glaze

• 900g (2 lb) skin-on wild salmon fillets (king or sockeye), pin bones removed
• 120ml (1/2 cup) pure maple syrup (Grade A dark)
• 2 tbsp brown sugar
• 1/2 tsp cayenne pepper
• Alder or apple wood chips, soaked 30 minutes

Instructions

1. Combine all brine ingredients and stir until salt and sugar dissolve. Cut salmon into 2.5cm (1-inch) wide strips, cutting with the grain for longest strips. Submerge in brine, cover, and refrigerate 6–8 hours or overnight.
2. Remove salmon from brine, rinse briefly under cold water, and pat very dry with paper towels. Arrange strips on a wire rack set over a baking sheet. Refrigerate uncovered 1–2 hours to form a pellicle (tacky, dry surface) — this is essential for the smoke to adhere.
3. Whisk together maple syrup, brown sugar, and cayenne in a small bowl to make the glaze.
4. Prepare your smoker or a kettle grill for low indirect smoking at 65–75°C (150–170°F). Add a handful of soaked alder chips to the coals or smoker box.
5. Smoke the salmon, skin-side down, for 30 minutes. Brush generously with maple glaze. Continue smoking and glazing every 30 minutes for a total smoking time of 2.5–3 hours, until the salmon is deeply caramelized, lacquered, and firm but still slightly pliable at the thickest part.
6. Cool completely on the rack before serving or storing. The candy will firm up further as it cools.

Cook's Notes: Maintaining low smoker temperature is the key to salmon candy — too hot and the fish dries out rather than lacquering. King salmon holds up best to the long smoke; sockeye gives a leaner, more intensely flavored result. Store in the refrigerator up to 1 week, or vacuum-seal and freeze up to 2 months.