candied salmon nuggets recipe for electric smoker

not aluminum, cast iron, or copper) so that there’s a solid layer of the cure.

Spread enough salt cure over the bottom of a non-reactive bowl or dish (i.e. Mix together ingredients for the dry salt cure in a bowl and set aside. Pull out the pinbones from your salmon and cut into one-inch strips. Going from raw salmon to candied salmon will take about 20 hours, but your actual active work time will be closer to two hours. Then let the salmon kipper or smoke while you putz around your house the next day. If you do own a smoker, you can use this same recipe and instead of kippering the salmon in the oven, do so in your smoker the same way you would any hot-smoked salmon.Ĭandied Salmon Without a Smoker Prep: 20 minutes active, 20 hours total Makes: 5 poundsĥ pounds salmon fillets – Or about one large chum Dry Salt CureĬure your salmon before you head to bed and leave it out to dry overnight. You can use any kind of salmon or trout in this recipe, but I think it’s an especially good way to use those unsung, more mild salmon. I don’t own a smoker, and sometimes don’t want to go through the rigmarole of borrowing one, so what follows is essentially a smokeless smoked salmon candy that can be made in any kitchen with an oven. Which means that chum take on seasoning like a champ. Chum are significantly less oily than king, sockeye and coho, and have a much more delicate, and overall less salmony, flavor. But right now, when they’re bright and beautiful, these fish are good eats. Second only in size to king salmon, we often think of chum salmon in their spawned-out form, full-on alligator chompers and nasty tiger stripes. So when I picked up a couple of beautiful pressure-bled chrome chum from Taku River Reds, I knew exactly what I wanted to do.

It was one of the most delicious things I’ve ever put in my mouth, and imagine my shock when he told us it was made with chum. But then one of the smokehouse guys brought in his homemade batch of salmon candy. I was a full-on salmon snob at fourteen, only sockeye or king for me, thank-you-very-much.

If you don’t count delivering papers for this fine publication, my first job was selling smoked salmon to tourists. Not to mention, chum, or sometimes called keta, is also vastly more affordable when you’re shopping. Why on earth would any Alaskan choose pink or chum salmon over sockeye or coho, let alone king? Friends, I’m here to tell you, a beautiful fresh chrome wild Alaskan salmon, of any kind, is a delicious gift. I’m ready to fight anyone who claims that king salmon is anything other than the most perfect food on the planet.īut I have to say, I think we Alaskans tend to give a couple of our salmon friends short shrift. I will eat salmon, of every kind, prepared in every which way, for practically every meal.Īnd we all know that there’s a hierarchy to the various kinds of salmon that Alaskans are lucky enough to have access to. I love everything about salmon: hooking them, fighting them, whacking them, filetting them, cooking them, and most of all, eating them.

Candied salmon nuggets recipe for electric smoker