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Sticky glazed salmon pieces with sesame seeds and green onions, similar to candied salmon
Chef Emma

Candied Salmon Bites

Salmon cubes cured briefly in brown sugar and salt, then baked low and slow with layers of smoky maple glaze until sticky and glossy.
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Prep Time 15 minutes
Cook Time 40 minutes
Curing and drying 1 hour 10 minutes
Total Time 2 hours 5 minutes
Servings: 6 appetizer servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Cure
  • 1 1/2 lb skinless salmon fillet 680 g, cut into 1-inch cubes
  • 1/3 cup packed brown sugar 67 g
  • 1 tbsp Diamond Crystal kosher salt 10 g; use 1 1/2 tsp Morton kosher or table salt
  • 1/2 tsp black pepper 1 g
Maple glaze
  • 1/4 cup pure maple syrup 60 ml / 80 g
  • 2 tbsp packed brown sugar 25 g
  • 1 tsp soy sauce 5 ml; tamari for gluten-free
  • 1/2 tsp smoked paprika 1 g
  • 1 pinch cayenne pepper optional

Equipment

  • Rimmed baking sheet
  • Parchment paper
  • Wire rack
  • Pastry brush
  • Instant-read thermometer

Method
 

  1. Remove any pin bones and cut the salmon into even 1-inch (2.5 cm) cubes.
  2. Mix the brown sugar, salt and pepper. Toss the salmon in the mixture, cover and refrigerate 45 minutes to 1 hour.
  3. Rinse the cubes briefly under cold water and pat very dry. Arrange on a rack over a parchment-lined baking sheet and refrigerate uncovered 15 to 30 minutes, until the surface is tacky.
  4. Heat the oven to 275°F (135°C). Stir together the maple syrup, brown sugar, soy sauce, smoked paprika and cayenne.
  5. Brush the salmon with glaze and bake 10 minutes. Repeat brushing every 10 minutes for a total of 35 to 45 minutes, until glossy and sticky and the center of a thick piece reads 145°F (63°C).
  6. Optional: brush once more and broil 1 to 2 minutes, watching closely.
  7. Cool on the rack 10 minutes so the glaze sets, then serve.

Notes

Smoker option: cut into strips, cure and dry the same way, then hot-smoke at 200 to 225°F (93 to 107°C), glazing every 30 minutes, until the fish reaches 145°F (63°C), usually 1 1/2 to 2 1/2 hours. Calories are an estimate from USDA FoodData Central values. Refrigerate within 2 hours and eat within 3 to 4 days.