Candied Smoked Salmon Bites

Candied Smoked Salmon Bites are the kind of savory-sweet snack that turns heads at a party. They have that glossy, sticky glaze that catches the light just right, and a smoky richness that makes you keep reaching for just one more bite. Whether you’re putting together a charcuterie-style board or just want to impress with something homemade, these salmon bites bring serious flavor.

You’ll want to make these because they’re surprisingly simple for how special they feel. The marinade does most of the heavy lifting overnight, and once they hit the smoker or oven, the transformation is magic. That slow cook with layers of glaze creates bites that are tender, slightly caramelized, and packed with flavor.

Helpful Tips

• Use good salmon. Wild-caught or high-quality farmed salmon will give you the best texture and flavor.
• Let them marinate overnight. This step really infuses the salmon with sweet, salty depth, so don’t skip or rush it.
• Keep glazing as they cook. Brushing on that reduced marinade every 45 minutes gives the bites their signature glossy finish and intense flavor.

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Candied Smoked Salmon Bites

There’s something addictive about the mix of sweet, smoky, and savory in these Candied Smoked Salmon Bites.

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Prep Time 5 minutes mins

Cook Time 4 hours hrs

Marinating Time 1 day d

Total Time 1 day d 4 hours hrs 5 minutes mins

Course Appetizer

Cuisine American

Servings 10 servings

Calories 258 kcal

Ingredients

  

1x2x3x

• 4 pounds salmon
• 3/4 cup brown sugar
• ¼ cup kosher salt
• 1/2 cup 100% maple syrup
• 2 tablespoons honey
• 2 cups water

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Instructions

 

• Cube the salmon into about 1”x1” pieces.
• In a large bowl, combine the sugar, salt, maple syrup, and honey. Add 2 cups of water and mix well.
• Add the salmon and let marinate overnight.
• When ready to cook, preheat your oven or smoker to 180°F.
• For the oven, line a baking sheet with foil. For the smoker, cover the grates with foil.
• Set the salmon pieces, spread out, on the foil. Cook or smoke for 1 hour. If using the smoker, add sweet wood chips, like apple or cherry. Save the marinade.
• While the salmon is cooking, put the remaining marinade in a pot and bring to a simmer. Simmer for 10 minutes, until reduced by half. Skim off any protein that collects on the surface.
• After 1 hour, flip the cubes of salmon and brush with the glaze. Smoke for up to 4 hours, brushing with glaze every 45 minutes, until the salmon’s internal temperature reaches 160°F
• Serve hot.

Notes

• You can easily half or double this recipe to fit your needs.

Nutrition

Calories: 258kcalProtein: 36gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 100mgSodium: 2912mgPotassium: 890mgVitamin A: 73IUCalcium: 25mgIron: 1mg

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