Smoked Salmon Candy Recipe

Indulge in the exquisite flavors of maple-cured salmon with this enticing recipe. Prepare a tantalizing cure of kosher salt and brown sugar, coat the salmon fillet generously, and let it cure for a few hours. Then, smoke it slowly with Maple Bisquettes, brushing it with maple syrup throughout the process, until you achieve a perfectly succulent and flavorful dish.


2 Lb salmon fillet

½ Cup maple syrup

For the cure:

1 Cup kosher salt

1 Cup brown sugar

Bradley Flavor Bisquettes – Maple


Mix together salt and brown sugar.

Cut salmon into thick 2 inch slices.

Lay down a layer of salt-sugar mixture in a container.

Place salmon (skin-side up) over salt-sugar mixture then cover with remaining salt-sugar mixture.

Cure for 2-3 hours.

Remove from cure, rinse and pat dry.

Allow to dry in a cool place for two hours.

While the smoker is preheating with Maple Bisquettes to approximately 200°F, place salmon inside smoker (so temperature will raise gradually).

Every hour brush salmon with maple syrup.

Smoke for 4-5 hours.

Remove from smoker and brush with remaining maple syrup and cool.

By Lena Clayton


Maple Wood Bisquettes

With a mildly smoky, sweet and subtle flavor, Maple Bisquettes are perfect for smoking turkeys, and enhancing the taste of poultry and game birds.

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