Smoked Candied Salmon Recipe

Follow this fish recipe to make a sweet smoked salmon that's perfect for snacking on the go or at home.

Smoked Candied Salmon Recipe
Smoked Candied Salmon (Field 2 Grill photo)

Smoking salmon is easy to do with this recipe. Brining the salmon is the more challenging task. There are many brines that can be used, from wet to dry and salt to sugar. This recipe calls for a wet brine and the main ingredient is blackstrap molasses. The result will be a sweet smoked salmon that you can take anywhere as is or mix with some cream cheese! Normally you would smoke your fish with a fruit type of wood, but since the brine in this particular recipe is sweet, I like to use hickory.


Serves: 4-6 (½ pound per person)
Prep time: 15 minutes + 12- to 36-hour brining time
Cook time: 5-6 hours (or until internal temperature reaches 180 degrees)

Ingredients:

  • 3 salmon filets, skin on
  • 1 gallon of water
  • 2 cups blackstrap molasses
  • 1 cup brown sugar
  • ½ cup kosher salt
  • 3 teaspoons black pepper
  • 1 cup lemon juice
  • 1 cup orange juice

salmon-fillet
Salmon fillets with skin on. (Field 2 Grill photo)

Directions:

  1. Prep the brine: Heat the water (just enough to heat the ingredients you are about to add).
  2. Once the water is heated enough, pour in the kosher salt, brown sugar, and blackstrap molasses. Stir until dissolved.
  3. Once dissolved, mix in the black pepper, lemon juice, and orange juice. Stir.
  4. Cool the brine down by putting it in the refrigerator or putting the pot in ice to bring the temperature down. The brine must be cooled before you can add the salmon.
  5. Once the brine has cooled, put it in a food-grade bucket or other container that is big enough to hold the brine and submerge the fillets. Do not use an aluminum container.
  6. Place the salmon in the brine and let it soak submerged for 12-36 hours. Note: Make sure the brine has cooled before adding the salmon to it because you do not want to cook any of the fish with the hot liquid.

    salmon-fillet-in-brine-field-2-grill
    Salmon fillets submerged in brine. (Field 2 Grill photo)
  7. When time is up, remove the salmon from the brine and pat dry.
  8. Start your grill and set to smoke at 180 degrees.
  9. Place your Salmon skin side down on the grill and smoke it for 5-6 hours.

    rydell-danzie-salmon-fishing
    Rydell Danzie, host of Field 2 Grill, salmon fishing in Alaska. (Field 2 Grill photo)

For more info on Field 2 Grill, visit: f2goutdoors.com

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Recommended Articles

See More Recommendations

Popular Videos

MLF Pro Tips: Go-To Baits for the Spawn

MLF Pro Tips: Go-To Baits for the Spawn

Major League Fishing pros talk about the first lure they choose when targeting spawning bass.

BPT Points Champ Edwin Evers Talks New Berkley Baits

BPT Points Champ Edwin Evers Talks New Berkley Baits

After making the switch to Berkley products heading into the inaugural BPT season, Edwin Evers tells OSG's Lynn Burkhead why Berkley baits played such a key role in his recent angling success.

Berkley

Berkley's New Terminal Tackle

OSG's Lynn Burkhead and Chad LaChance, host of World Fishing Network's Fishful Thinker television show, talk about Berkley's new innovative terminal tackle being introduced at ICAST 2019.

Mustad

Mustad's Inkvader Octopus Live Jig

From big fish to small, just about any saltwater game fish out there will love the new Mustad Inkvader Octopus Live Jig that Mustad's Russ Whisler shows to OSG's Lynn Burkhead.

See More Popular Videos

Trending Articles

If you haven't looked at the smaller urban lakes in your area, you are missing out on some great bass pond fishing. Bass

Bass Pond Fishing: Catch Lunkers at Small Lakes Near You

Dan Anderson

If you haven't looked at the smaller urban lakes in your area, you are missing out on some...

While catfish are still catfish, the difference between day and night tactics and strategies can be profound, even when fishing the same lake or river. Fishing How-To

How to Catch Catfish Day and Night

Terry Madewell

While catfish are still catfish, the difference between day and night tactics and strategies...

Experts agree record channel cat caught in 1949 was actually a blue catfish. Records

Upon Further Review: 70-Year-Old Catfish Record Voided

Game & Fish Digital Staff - May 22, 2019

Experts agree record channel cat caught in 1949 was actually a blue catfish.

The best jig fisherman are those that are always aware of what their jig is doing. Bass

4 Tips When Jig Fishing For Bass

Chris Schneider - August 25, 2015

The best jig fisherman are those that are always aware of what their jig is doing.

See More Trending Articles

More The Grill

Follow this fish recipe to make a sweet smoked salmon that's perfect for snacking on the go or at home. The Grill

Smoked Candied Salmon Recipe

Field 2 Grill

Follow this fish recipe to make a sweet smoked salmon that's perfect for snacking on the go or...

There are a few guidelines you should follow when grilling lean game meats such as elk, deer, antelope, and turkey. The Grill

Tips for Grilling Wild Game

Tiffany Haugen

There are a few guidelines you should follow when grilling lean game meats such as elk, deer,...

Award-winning chef Rob McDaniel pairs fresh pompano with some pickled peppers and toasted breadcrumbs for a little smoky goodness with just the right amount of sweet heat. The Grill

Pompano with Pickled Peppers Recipe

Lynn Burkhead

Award-winning chef Rob McDaniel pairs fresh pompano with some pickled peppers and toasted...

See More The Grill

GET THE MAGAZINE Subscribe & Save

Digital Now Included!

SUBSCRIBE NOW

Give a Gift   |   Subscriber Services

PREVIEW THIS MONTH'S ISSUE

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Get Digital Access.

All Game & Fish subscribers now have digital access to their magazine content. This means you have the option to read your magazine on most popular phones and tablets.

To get started, click the link below to visit mymagnow.com and learn how to access your digital magazine.

Get Digital Access

Not a Subscriber?
Subscribe Now