Salmon Candy

Sometimes called Eskimo candy, salmon candy is a smoky sweet delicacy! I like to use salmon bellies, the belly is fattier than the rest of the fish and really makes for a melt in your mouth treat. But you can use the filet and also use this recipe for trout.

Ingredients:

1 cup non-iodized salt

1 cup dark brown sugar

1/2 cup real maple syrup (don't use the artificial stuff)

1/4 cup dark rum (more or less according to your preference)

Directions:

First we're going to start with a dry brine. Adjust the amount to suit the amount of fish you're going to make.

If you're using a filet, cut the filet into about 1 inch strips. If you're using the bellies, cut off the pelvic fins, anus, and any unwanted bits.

Layer the fish flesh side up in a baking dish (something with high sides).

Add a generous layer of the salt/sugar mix on top of the flesh. Keep adding your fish slices on top of the previous until all are covered in the brine.

Cover and place in the refrigerator for at least 8 hours. Check it periodically and drain any excess liquid.

After brining remove the fish and rinse well under cold water. Drain on paper towels while you are getting your smoker ready. I like to use alder wood for salmon, but any light flavored wood will work.

Arrange the salmon on the racks and smoke for about 2-3 hours (depending on the thickness of the fish). Brush the syrup/rum mixture on the fish several times during smoking. This is going to give the fish that "candy" look and give it an awesome sticky sweet flavor.

You can test the fish for doneness with a fork and see if it starts to flake. There shouldn't be hardly any moisture since most of that was drained out during the brining process. Remove the fish when it's done, let it cool and enjoy!

Shared by ReelCamo Girl Pro Staff member Erika Forysthe