Powell River Candied Salmon

Name: Powell River Candied Salmon
Cuisine: American
Ingredients: 3 Fillets Salmon; 1 packages Demerara Brown Sugar; 1 cup Course Sea Salt; 1 The zest of 1 large orange (grated); 7 cloves of garlic (crushed); 2 tbsp Ginger (grated); 1 tsp Cracked Black pepper; 1/2 tsp Red Chili Flakes; 1/2 tsp cayenne pepper; 1 cup Honey; 4 oz Red Wine; 4 oz Dark Rum; 2 cup Brown Sugar; 1/2 tsp cayenne pepper; 1/2 tsp Cracked Black Pepper

TheSeaChef @cook_3605436

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

TheSeaChef @cook_3605436

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Ingredients

3Fillets Salmon
Brine
1 packagesDemerara Brown Sugar
1 cupCourse Sea Salt
1The zest of 1 large orange (grated)
7cloves of garlic (crushed)
2 tbspGinger (grated)
1 tspCracked Black pepper
1/2 tspRed Chili Flakes
1/2 tspcayenne pepper
Glaze
1 cupHoney
4 ozRed Wine
4 ozDark Rum
2 cupBrown Sugar
1/2 tspcayenne pepper
1/2 tspCracked Black Pepper

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Steps

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.