Birch Syrup Candied Smoked Salmon

AuthorArkouda

We love smoked salmon and modified this recipe from For the Perfect Bite. We use fresh sockeye that we catch on our family's salmon seiner and put a spin on the recipe by using birch syrup that we harvest and process ourselves here in Alaska. It's a labor of love but it's OH, SO WORTH IT!

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Yields1 Serving
 5 Wild Alaska Salmon
 1 Light Brown Sugar
 1 Kosher Salt(look for additive free)
 3 Alaska Birch Syrup(sub maple syrup which the original recipe calls for if you can't source birch syrup)
 1 Honey(we use raw local Alaska honey from a farm in our town)
1

*Start this process in the evening, as the first step is an overnight step.*

-Skin and de-bone salmon. We use tweezers to easily remove pin bones.

- Cut the salmon into approximately 1 inch by 2 inch pieces.

-In a large bowl, mix the brown sugar, kosher salt, birch syrup, and honey with 2 cups warm water.

-Add the salmon pieces, cover and put in the fridge overnight.

-First thing in the morning, drain the salmon and rinse with cold water. Pat the salmon dry.

-Remove the trays from the smoker and place the salmon pieces on them. Let sit in fridge for 2-4 hours to form a pellicle (it should look shiny).

-When you are ready to start smoking the salmon, preheat the smoker to 120°F.

-Add wood chips or briquettes to your smoker and put trays with salmon into smoker. (we like the Bradley smoker with Alder briquettes)

-After 1 -2 hours, increase the heat to 140 degrees F, flip the salmon and brush with birch syrup.

-After another 1-2 hours, increase the heat to 180 degrees F, flip and brush again.

-After another hour you can check your salmon with a meat thermometer - when the inside reaches at least 160 - 180 degrees F it is ready to take out.

Enjoy it alone, in salads or in smoked salmon dip. We hope you love it as much as we do! Perfect snack, anytime, anywhere.

Ingredients

 5 Wild Alaska Salmon
 1 Light Brown Sugar
 1 Kosher Salt(look for additive free)
 3 Alaska Birch Syrup(sub maple syrup which the original recipe calls for if you can't source birch syrup)
 1 Honey(we use raw local Alaska honey from a farm in our town)

Directions

1

*Start this process in the evening, as the first step is an overnight step.*

-Skin and de-bone salmon. We use tweezers to easily remove pin bones.

- Cut the salmon into approximately 1 inch by 2 inch pieces.

-In a large bowl, mix the brown sugar, kosher salt, birch syrup, and honey with 2 cups warm water.

-Add the salmon pieces, cover and put in the fridge overnight.

-First thing in the morning, drain the salmon and rinse with cold water. Pat the salmon dry.

-Remove the trays from the smoker and place the salmon pieces on them. Let sit in fridge for 2-4 hours to form a pellicle (it should look shiny).

-When you are ready to start smoking the salmon, preheat the smoker to 120°F.

-Add wood chips or briquettes to your smoker and put trays with salmon into smoker. (we like the Bradley smoker with Alder briquettes)

-After 1 -2 hours, increase the heat to 140 degrees F, flip the salmon and brush with birch syrup.

-After another 1-2 hours, increase the heat to 180 degrees F, flip and brush again.

-After another hour you can check your salmon with a meat thermometer - when the inside reaches at least 160 - 180 degrees F it is ready to take out.

Enjoy it alone, in salads or in smoked salmon dip. We hope you love it as much as we do! Perfect snack, anytime, anywhere.

Birch Syrup Candied Smoked Salmon