If you’re hunting for a smoked salmon recipe that’s easy and epic, this Smoked Candied Salmon is it. We’re talkin’ sweet, smoky, rich, and downright irresistible. It’s flavor-packed thanks to that slow-burn magic only a low and slow fire can bring.
Inspired by traditional Native American salmon candy, I wanted to honor the roots… then crank it up with a little Over the Fire Cooking flair. Picture this: a whole side of salmon, buried in brown sugar and honey, dried until it firms up just enough, then smoked until it transforms into sticky, caramelized gold.
If the idea of this recipe sounds good, but you’re more of a beef person, check out my Honey Cured Steak! It’s very similar, but with steak.
What takes this smoked salmon from epic to downright legendary? A buttery BBQ-honey glaze that melts into every smoky bite—dripping with flavor, then caramelizing into pure bliss over the fire. Similar to my Bacon Wrapped Salmon Bites and Hot Honey Salmon Bites, this is the perfect snack for a tailgate, campfire crew, or just flexin’ at home. Not fancy. Just epic.
Keep in mind, this smoked salmon recipe isn’t fast food, but it’s worth every second of your time. Learning how to make real-deal smoked salmon that hits with every single bite is something you’ll never regret.
Table of Contents
- Why You’ll Love Smoked Candied Salmon
- Ingredients Round-Up
- TROPICAL HEAT MEETS BBQ SWEET
- How to Make Smoked Candied Salmon
- How to Choose the Best Salmon
- What to Serve with Smoked Candied Salmon
- Leftovers & Reheating Instructions
- Looking for more sticky-sweet goodness?
- FAQs for candied smoked salmon
- Most Anticipated Grill of 2025
- Smoked Candied Salmon Recipe
Why You’ll Love Smoked Candied Salmon
If you’ve never had smoked candied salmon before, just know this: it’s not your typical salmon. It’s tender and meaty, but sweet like jerky meets BBQ dessert – think Cowboy Candy meets the sea. Thanks to that brown sugar, kosher salt, and honey cure, every one of these pieces of salmon gets packed with flavor before it even hits the smoke.
Then comes the slow dry and the low smoke, which helps the fish tighten up and caramelize without leaking that white stuff (you know what I’m talkin’ about). You end up with bite-sized salmon magic that’s smoky, sweet, and just a little bit addicting.
And let’s talk about that freakin’ delicious glaze. Melted butter, BBQ sauce, and a splash more honey melt into the salmon during the final hour and build a shiny crust you’ll be licking off your fingers. Finally, top it all with chopped chives and sesame seeds for crunch and a pop of fresh, herby flavor.
Craving more salmon recipes? Check out my Smoked Salmon Burnt Ends, Maple Bacon Bourbon Salmon Bites, and Smoked Salmon Pinwheels. Or find all my Best Salmon Recipes in this epic post.
Ingredients Round-Up
With these straightforward ingredients, you’re about to create the best smoked candied salmon.
- Salmon & Cure: A whole side of salmon, brown sugar, Kosher salt, and then some local honey help cure the salmon.
- BBQ Glaze: Butter, favorite BBQ sauce (Have you tried the FYR TIKI TIKI BBQ Sauce yet? Made with pineapple juice, brown sugar, and Tamari, you know it’s going to be good), and local honey (you could also sub maple syrup here if that sounds better to you).
- Garnish: Sesame seeds and chives add just the right amount of color and texture to the honey-sweet salmon.
Get stoked for life
TROPICAL HEAT MEETS BBQ SWEET
- SWEET HEAT
- PINEAPPLE & GINGER
- SMALL BATCH
How to Make Smoked Candied Salmon
The Prep
First, grab a whole side of salmon, skin on. Slice across the flesh to create those bite-sized “filets,” but don’t cut through the skin. This helps everything stay together during curing and smoking.
Next, it’s time to cure. Mix up your brown sugar, kosher salt, and honey into a sticky sugar mixture. Coat your salmon all over, then place it in a food-safe dish and toss it in the fridge. You want this to cure for at least 8 hours. Bonus points if you go 12-24 hours.
After curing, rinse the salmon gently under cold water to wash off the excess. Lay it skin-side down in a baking dish (or baking sheet) and pop it in the fridge uncovered for 1-2 hours to form that tacky outer layer—called a pellicle. This step is crucial. It helps the smoke stick.
The Smoker
Now, let’s fire up your smoker to 185-200F to make the smoked candied salmon. Wood chips or chunks? Go for something light and sweet, like applewood or cherry, because it adds more depth to the flavor.
Bring the salmon out of the fridge and then let it rest at room temp for 15 minutes. Then, it’s time to smoke. Place your salmon in and let it roll low and slow for about 3-4 hours. Keep that temp steady, because otherwise the salmon will leak out that weird white protein. We want it caramelized, not overcooked.
About an hour before it’s done, mix up your BBQ glaze. Brush it all over the salmon and then let it finish smoking. Once you see that shiny, sticky goodness, pull it from the heat. Let it rest 5 minutes, hit it with sesame seeds and chives, and it’s game time. Cheers!
How to Choose the Best Salmon
Go for wild-caught if you can. King or sockeye are my top picks for flavor and fat content. Make sure the fillet is firm, bright in color, and has a clean ocean smell. No mushy fish here.
What to Serve with Smoked Candied Salmon
Smoked candied salmon is versatile. Pair it with some crusty French bread, a fresh herb salad, or even throw it on a charcuterie board. It’s also amazing chopped into a bowl of rice with pickled onions and spicy mayo. Get as creative as you like, because with this salmon, you can’t go wrong.
Leftovers & Reheating Instructions
Store any leftover smoked candied salmon in an airtight container in the fridge for up to 3 days. To reheat, wrap in foil and warm at low heat (like 250F) for 10-15 minutes. Or, eat it cold straight from the fridge, because trust me, it’s that good.
Looking for more sticky-sweet goodness?
FAQs for candied smoked salmon
Hit up your local fishmonger or seafood market and ask for wild-caught. Sockeye or King are my top picks. No good spots nearby? Order online from places like Wild Alaskan Company or Crowd Cow. Just skip the farm-raised stuff if you can.
Any smoker that can hold a consistent 185-200F works great. Pellet smokers, offset, or even a kettle with indirect heat and wood chips will do the job.
Yep—salmon is packed with omega-3s, protein, and good fats. While we’re adding sugar and glaze, it’s still a solid balance of indulgent and nutritious.
Get stoked for life
Most Anticipated Grill of 2025
304 STAINLESS STEEL • 480 SQ IN COOKING SURFACE • PATENT-PENDING TECHNOLOGY
Smoked Candied Salmon
Ingredients
Salmon & Cure:
- 1 Whole Side of Salmon
- 1.5 cups Brown Sugar
- ¼ cup Kosher Salt
- 2 tbsp Honey
Honey BBQ Glaze:
- 2.5 tbsp Melted Butter
- 2 tbsp Favorite BBQ Sauce
- 1 tbsp Honey
Garnish:
- Sesame Seeds
- Chopped Chives
Instructions
- Leaving your salmon on the skin, slice across to make “cubes” without cutting through the skin. Next, add it to a flat bottomed food safe plate.
- In a separate bowl, mix together your brown sugar and kosher salt. Add a thin layer of that mixture to the bottom of a food safe dish, large enough for the salmon to lay flat on top of it.
- Place the salmon in the dish, skin side down, on top of the salt/sugar layer.
- Now, cover the salmon in the remaining brown sugar/kosher salt mixture.
- Next, drizzle honey on top of the sugar/salt coated salmon.
- Place the salmon into the fridge. Let cure for at least 8 hours but ideally 12-24 hours. Optional: Flip the salmon every 4 hours so that it gets evenly cured.
- When the curing is done, pull the salmon out and gently wash with cold water to release any excess cure.
- Place the salmon on a baking sheet skin side down, and place in the fridge uncovered for 1-2 hours until the outside has developed a tacky texture.
- Preheat your smoke for 185F-200F. Add some wood chips or wood chunks for added smoke flavor.
- Pull your salmon out of the fridge and let sit at room temperature for 15 minutes. Then place the salmon into the smoker and cook for about 3-4 hours until they have become browned and caramelized all over. Make sure to keep the temperature within 185-200F as the white protein inside the salmon will leak out if hotter.
- About 1 hour before the salmon is done, mix together the honey bbq glaze. Glaze the salmon all over and let sit in the smoker until done. Once done, pull the salmon out and let cool for 5 minutes.
- As the salmon cools, garnish with scallions and sesame seeds. Serve and enjoy!
