Candy Smoked Salmon Bowl

Recipe and Photography by Chris Cumming

• 1 fillet of skinless Kvaroy Arctic Salmon (approximately 4lbs)

• 1/2 cup honey

• 3/4 cup maple syrup

• 1 cup brown sugar

• 1/4 cup kosher salt

• 2 cups water

DIRECTIONS
Cut salmon into one inch cubes. Combine the rest of the ingredients in a bowl and add the salmon. Let marinade for at least three hours or overnight (I like overnight).

Remove salmon pieces from marinade. 

To cook salmon: preheat smoker to 180 degrees. Place salmon pieces on tin foil and place in the smoker. 

In the meantime take the rest of the marinade and place in saucepan on med heat and reduce to a syrup consistency. You’ll use this to glaze the salmon every 45 minutes while smoking. Continue smoking the salmon for approximately 5 hours turning and glazing every 45 minutes. 

After done smoking store the pieces in glass Tupperware and they will last for a week in the fridge. 

Favorite snack is combining a few chunks with white rice, chile garlic crunch, and furikake seasoning!