Smokin’ Salmon Candy

March 1, 2016

Just three ingredients - Salmon, Whiskey Oak Smoked Sugar and Whiskey Oak Smoked Salt...Resulting in a smokey-sweet-salty little treat

  • Prep: 50 mins
  • Cook: 10 mins


1 lb Salmon Filet (without skin)

1 tbsp Whiskey Oak Smoked Sugar

2 tsp Whiskey Oak Smoked Salt


1Cut salmon into 1 inch cubes

2In a small zip-top bag combine Salmon, Whiskey Oak Smoked Sugar, and Whiskey Oak Smoked Salt then toss/massage to evenly distribute the seasonings all over the salmon pieces

3Place in refrigerator for at least 40 minutes - (The sugar and salt will dissolve in the moisture of the salmon and create a smokey-sweet-salty syrup for the salmon to swim in)

4Pre-heat oven to 450

5Place salmon directly from bag (do not rinse) onto parchment lined baking sheet and bake 10 minutes or until outside is dark pink and slightly browned

6Gently loosen bottoms from parchment with spatula once removed from oven to reduce sticking but leave on tray until cooled

7Serve slightly warm or at room temp

The thin meat from the belly side of a salmon filet can be cut into strips then rolled and skewered after marinating