Powell River Candied Salmon
I grew up on salmon and this is by far the best candied salmon I have ever had. Cancel out the glaze if you just want a somewhat dry smoked product. Still amazing. Don't forget that orange zest! It's the secret
Powell River Candied Salmon
I grew up on salmon and this is by far the best candied salmon I have ever had. Cancel out the glaze if you just want a somewhat dry smoked product. Still amazing. Don't forget that orange zest! It's the secret
Cooking Instructions
- 1
Cut Salmon into half inch stips
- 2
Combine all brine ingredients into a large container. I use a roasting pan. Mix well. Don't be afraid to get in there with your hands.
- 3
Cover and refrigerate for 8 to 12 hours.
- 4
Take out of container and drip excess liquid. Place on dry racks with space in between. Dry in front of fan for at least 24 hours. 3 to 4 days would be ideal. I can't stress enough how important this is. It makes all the difference.
- 5
Mix all glaze ingredients into a pot and reduce until thick.
- 6
Brush both sides of salmon with the glaze. Continue to brush and coat salmon every hour that it is in the smoker.
- 7
Smoke for 4 hours at 160°F.
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