Growing up in British Columbia, I used to love going down to the fishermen’s wharf in Vancouver and grabbing some cold smoked salmon candy that was made with leftover salmon scraps. With a texture somewhere between hot smoked salmon and jerky, it was chewy yet still somewhat tender, and often coated in maple syrup. Yum!

This salmon candy recipe replicates those flavours, and is very easy to make even if you don’t have a smoker. To make up for not having a smoker, I cook the salmon in the oven at a low temperature (180°F) for 4-5 hours and use a bit of liquid smoke mixed with the maple syrup. In this video I used hickory liquid smoke but applewood would work as well. The secret is to take the salmon out of the oven and brush every hour.

Also, a special shout-out to my (boat) neighbor Jack for the delicious Adirondack maple syrup that comes from his upstate farm!

Give this recipe a try and let me know what you think!

Recipe below:

Salmon Candy Canada Style
1 lb salmon filets
3/4 cup sugar
1/2 cup coarse kosher salt
1/3 cup maple syrup
1/4 tsp liquid smoke
Freshly ground cracked pepper

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