![](http://www.bradleysmoker.com/cdn/shop/t/6/assets/logo-print.png?v=5991150223633956371695934201)
![](http://www.bradleysmoker.com/cdn/shop/files/Salmon_Candy_web_jpg_copy_2.jpg?v=295905140562264143)
Smoked Salmon Candy Recipe
Ingredients
2 Lb salmon fillet
½ Cup maple syrup
For the cure:
1 Cup kosher salt
1 Cup brown sugar
Bradley Flavor Bisquettes – Maple
Preparation
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
![Maple Wood Bisquettes](http://www.bradleysmoker.com/cdn/shop/files/Maple_48_angle.png?v=1694151824&width=533)
With a mildly smoky, sweet and subtle flavor, Maple Bisquettes are perfect for smoking turkeys, and enhancing the taste of poultry and game birds.
Shop Now