Sockeye "Indian Candy" (Maple/Berry Smoked Salmon)

A traditional Coast Salish style candied sockeye: glazed with maple or berry, then smoked low into a chewy, sweet-and-salty lacquer.

Why It Works

Before commercial sugar arrived, Coast Salish and interior tribes used natural sweeteners like birch sap, maple syrup, or concentrated berry juices to glaze sockeye before cold-smoking it. Sockeye is the absolute preferred choice for this because its firm meat holds its shape perfectly when sliced.

Pairings

Buttery Club Cracker

Yield

1 salmon side

Time

8 hours

Equipment

Cold Smoker

Instructions

The Technique: Cut sockeye sides across the grain into bite-sized strips or cubes, leaving them attached to the skin.
The Cure: Brine the fish in a heavy mixture of coarse salt and maple syrup or local berry juices for up to 24 hours.
The Smoke: Hard-smoke or dehydrate at a very low temperature (around 140°F to 180°F) for several hours until it achieves a chewy, highly caramelized, sweet-and-salty lacquer.