Smoked Candied Salmon

Introducing our mouthwatering Smoked Candied Salmon recipe! Delight your taste buds with succulent salmon fillets infused with a sweet and smoky flavor profile. With a simple yet delectable marinade and a touch of caramelized glaze, this dish is a true culinary masterpiece. Perfect for impressing guests or treating yourself to a gourmet seafood experience, our recipe promises to elevate any occasion. Get ready to savor every savory bite of this irresistible delicacy. Let's dive into the art of smoked candied salmon!



  • 1 pound of salmon fillets, skin on
  • 1/2 cup brown sugar
  • 1/4 cup maple syrup
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 tablespoon olive oil
  • 2 tablespoons Fire For Effect Sweet Heat Rub
  • 1/4 teaspoon cayenne pepper (optional, for some heat)
  • Wood chips for smoking (applewood or hickory work well)


  1. Prepare your salmon fillets by removing any bones and ensuring the skin is still on. Rinse them under cold water and pat dry with paper towels.

  2. In a bowl, mix together the brown sugar, maple syrup, honey, soy sauce, olive oil, Sweet Heat, and cayenne pepper (if using) to create the marinade.

  3. Place the salmon fillets in a shallow dish or resealable plastic bag and pour the marinade over them, making sure to coat the salmon evenly. Cover the dish or seal the bag and marinate the salmon in the refrigerator for at least 1 hour, or preferably overnight, to allow the flavors to penetrate.

  1. While the salmon is marinating, prepare your smoker according to manufacturer's instructions. Preheat the smoker to a temperature of around 200-225°F (93-107°C).

  2. Remove the salmon from the marinade and discard any excess marinade. Place the salmon fillets skin-side down on a wire rack or directly on the smoker grates, leaving some space between each fillet to allow for air circulation.
  3. Add the wood chips to the smoker according to the manufacturer's instructions. Close the smoker and smoke the salmon for 1-2 hours, or until the salmon reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.

  4. While the salmon is smoking, you can prepare a glaze by mixing together equal parts of maple syrup and honey in a small bowl.

  5. Once the salmon is cooked through, brush the glaze generously over the top of each fillet. Continue to smoke the salmon for an additional 15-30 minutes, or until the glaze has caramelized and the salmon has developed a nice golden color.

  6. Carefully remove the smoked candied salmon from the smoker and transfer it to a serving platter. Allow it to cool slightly before serving.

  7. Serve the smoked candied salmon as an appetizer or as part of a seafood platter. Enjoy!

This smoked candied salmon recipe combines the rich flavor of smoked salmon with the sweetness of the glaze, creating a delicious and memorable dish that's perfect for any occasion.

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