Hot Smoked Candied Salmon
There are many ways to enjoy salmon, but the one that always catches my husband's eye at Whole Foods is their candied salmon. This recipe, inspired by Cook's Country’s smoked fish taco, hits all the right notes. It's definitely a departure from my usual low- to no-sugar approach. I do have a go-to recipe for simple Japanese-style grilled salmon (I'll share that another day), but on a hot summer day, fire up the grill and enjoy this flavorful treat.
Ingredients
4 salmon fillets (Faroe Island), about 2 to 2 1/2 pounds
1 cup light brown sugar
1/4 cup kosher salt
1 tbsp kosher salt (Diamond)
2 tbsp vodka
1/4 fresh dill, chopped (optional)
1 tbsp fruit preserve + 1/2 tbsp water as glaze
Instructions
Prepare the Cure
In a bowl, mix brown sugar, kosher salt, granulated garlic, and chopped fresh dill.Cure the Salmon
Evenly coat salmon pieces with the cure. Place them in a zip-top bag, add a splash of vodka, and seal.
Refrigerate for 48 hours, turning the bag occasionally.Rinse and Dry
After curing, rinse the salmon under cold water and pat dry thoroughly with paper towels.Glaze
Microwave apricot preserves with a splash of water for about 15 seconds. Stir well and brush over the salmon.Prepare the Smoker
Soak wood chips in water for 15 minutes. Drain and wrap in a heavy-duty foil packet with slits cut into the top, or use a metal smoker box.Set Up the Grill
Light charcoal (wood preferred) in a chimney starter and pour it to one side of the grill. Place the wood-chip packet on top and let it heat until smoking (~5 minutes). Adjust vents to maintain a grill temperature of 250°F.
Grill the Salmon
Clean and oil the grill grate well to prevent sticking (don’t skip).
Place salmon skin-side down on the cooler side of the grill, with the thicker end closer to the heat. Cover and cook until the center of the fish reaches 135°F, about 28–35 minutes. Use a meat thermometer for accuracy—salmon can easily overcook.Serve
Enjoy warm or chilled. For longer storage, vacuum-seal the salmon after it cools.