Sticky and sweet on the outside, juicy and smoky on the inside. These Candied Smoked Salmon Bites are the summer treat every cookout needs.
Prep Time: 30 mins
Cook Time: 5 hrs
Marination Time: 3 hrs
Total Time: 8 hrs 30 mins
Yield: About 35 salmon bites
Ingredients
- 4–5 lbs salmon (whole side of salmon recommended)
- 1 cup brown sugar
- ¼ cup kosher salt
- ¾ cup 100% maple syrup
- ¼ cup honey
Instructions
Slice the salmon into approximately 1-inch by 1-inch cubes. A whole side of salmon typically yields about 35 pieces. In a large bowl, mix the brown sugar, kosher salt, maple syrup, honey, and 2 cups of water. Add the salmon cubes and stir gently to coat. Cover and refrigerate for at least 3 hours, or overnight for deeper flavor. When ready to cook, preheat your smoker to 180°F. Line the smoker grates with aluminum foil and arrange the salmon cubes on the foil, spacing them at least 1 inch apart. Reserve the remaining marinade. Add wood chips to your smoker, close the lid, and smoke the salmon for 1 hour. Meanwhile, pour the leftover marinade into a saucepan and bring to a simmer. Cook for about 10 minutes until slightly reduced to a glaze. A white film may form on the surface—this is harmless protein and can be skimmed off if desired. After the first hour of smoking, flip each salmon cube and brush with the reduced glaze. Continue smoking for another 4 to 5 hours, flipping and glazing every 45 minutes. If needed, rotate racks to ensure even smoking. The salmon bites are done when the internal temperature reaches at least 160°F and the glaze has caramelized around the cubes. Serve warm or at room temperature as a snack, appetizer, or topping.
Notes
- For best results, use skinless salmon. If using skin-on, remove the skin before cubing.
- Make sure to space the cubes out so they smoke evenly and don’t stick together.
- Keep your glaze warm throughout the smoking process so it brushes on smoothly.
- These bites are best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 4 days.
- Reheat gently in the oven or eat chilled straight from the fridge.
- A light sprinkle of finishing salt or crushed red pepper can enhance flavor just before serving.
- If you prefer a spicier kick, add a teaspoon of chili flakes or hot sauce to the marinade.
Candied Smoked Salmon Bites
- Prep Time: 30 mins
- Cook Time: 5 hrs / Marination Time: 3 hrs
- Total Time: 8 hrs 30 mins
- Yield: About 35 salmon bites 1x
Description
Sticky and sweet on the outside, juicy and smoky on the inside. These Candied Smoked Salmon Bites are the summer treat every cookout needs.
Ingredients
-
4–5 lbs salmon (whole side of salmon recommended)
-
1 cup brown sugar
-
¼ cup kosher salt
-
¾ cup 100% maple syrup
-
¼ cup honey
Instructions
Slice the salmon into approximately 1-inch by 1-inch cubes. A whole side of salmon typically yields about 35 pieces. In a large bowl, mix the brown sugar, kosher salt, maple syrup, honey, and 2 cups of water. Add the salmon cubes and stir gently to coat. Cover and refrigerate for at least 3 hours, or overnight for deeper flavor. When ready to cook, preheat your smoker to 180°F. Line the smoker grates with aluminum foil and arrange the salmon cubes on the foil, spacing them at least 1 inch apart. Reserve the remaining marinade. Add wood chips to your smoker, close the lid, and smoke the salmon for 1 hour. Meanwhile, pour the leftover marinade into a saucepan and bring to a simmer. Cook for about 10 minutes until slightly reduced to a glaze. A white film may form on the surface—this is harmless protein and can be skimmed off if desired. After the first hour of smoking, flip each salmon cube and brush with the reduced glaze. Continue smoking for another 4 to 5 hours, flipping and glazing every 45 minutes. If needed, rotate racks to ensure even smoking. The salmon bites are done when the internal temperature reaches at least 160°F and the glaze has caramelized around the cubes. Serve warm or at room temperature as a snack, appetizer, or topping.
Notes
-
For best results, use skinless salmon. If using skin-on, remove the skin before cubing.
-
Make sure to space the cubes out so they smoke evenly and don’t stick together.
-
Keep your glaze warm throughout the smoking process so it brushes on smoothly.
-
These bites are best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 4 days.
-
Reheat gently in the oven or eat chilled straight from the fridge.
-
A light sprinkle of finishing salt or crushed red pepper can enhance flavor just before serving.
-
If you prefer a spicier kick, add a teaspoon of chili flakes or hot sauce to the marinade.