Indian Candy Smoked Salmon

Transform your salmon into a decadent, sweet-and-savory treat with this irresistible Indian Candy Smoked Salmon recipe. Featuring tender salmon fillets brined overnight in a rich brown sugar and kosher salt mixture, this dish is a celebration of bold flavors and a silky texture. Slowly smoked with alder or maple wood chips, the salmon develops a deep, smoky aroma, enhanced by a glossy glaze of honey or maple syrup brushed throughout the process. The optional sprinkle of coarse black pepper adds a delicious hint of spice to balance the sweetness. Perfect as an appetizer, snack, or addition to a charcuterie board, this smoky-sweet salmon is a unique treat that’s sure to impress. With its melt-in-your-mouth texture and irresistible caramelized finish, this recipe turns salmon into a gourmet delicacy you’ll crave again and again.

Nutriscore Rating: 50/100

Prep Time:720 mins

Cook Time:240 mins

Total Time:960 mins

Servings: 6

Ingredients

• 2 pounds Salmon (skin-on, fillet or portions)
• 2 cups Brown sugar
• 0.5 cups Kosher salt
• 0.5 cups Honey or maple syrup (for glazing)
• 1 tablespoon Coarse black pepper (optional, for seasoning)
• 2 cups Wood chips (e.g., alder or maple, for smoking)

Directions

Step 1

Rinse the salmon fillets under cold water and pat dry with paper towels. Cut the salmon into 2-inch wide strips, leaving the skin on.

Step 2

In a large shallow bowl or baking dish, combine the brown sugar and kosher salt. This will be your dry brine.

Step 3

Coat each piece of salmon evenly with the dry brine mix, ensuring every surface is well covered. Arrange the salmon in a single layer in the dish, and sprinkle any remaining brine mixture over the top.

Step 4

Cover the dish tightly with plastic wrap and refrigerate for 8-12 hours (or overnight). This will allow the brine to draw out moisture and cure the salmon.

Step 5

After brining, remove the salmon from the dish and rinse each piece thoroughly under cold water to remove excess brine. Gently pat the pieces dry with paper towels and place them on a wire rack.

Step 6

Allow the salmon pieces to air-dry on the rack at room temperature for 1-2 hours, or until a shiny, slightly tacky layer (pellicle) forms on the surface. This pellicle helps the smoke adhere to the fish during smoking.

Step 7

Preheat your smoker to a low temperature (around 150-160°F). Add your chosen wood chips (alder or maple are ideal for this recipe).

Step 8

Place the salmon pieces skin-side down directly on the smoker racks. Close the smoker and smoke the salmon for 3-4 hours, gradually increasing the temperature from 150°F to 180°F over the smoking period.

Step 9

While smoking, brush the salmon pieces with honey or maple syrup every hour to create a sweet, glossy glaze. Sprinkle coarse black pepper on top if you'd like an extra kick of flavor.

Step 10

Continue smoking until the salmon is firm to the touch and glazed, but still moist inside. When done, the internal temperature of the salmon should reach 145°F.

Step 11

Remove the smoked salmon from the smoker and allow it to cool slightly. Serve immediately or store in an airtight container in the refrigerator for up to one week.

Nutrition Facts

Serving size	1960 grams (1960.0g)

Amount per serving	% Daily Value*
Calories	3354

Total Fat 118.20g	152%
Saturated Fat 28.20g	141%
Polyunsaturated Fat NaNg
Cholesterol 572mg	191%
Sodium 54315mg	2362%
Total Carbohydrate 387.60g	141%
Dietary Fiber 2.20g	8%
Total Sugars 379.10g
Protein 201.00g	402%

Vitamin D 4772IU	23859%
Calcium 364mg	28%
Iron 8mg	44%
Potassium 3848mg	82%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.1%

Protein: 23.5%

Carbs: 45.4%