Salmon candy sits in a category of its own: firmer than smoked salmon, softer than jerky, and impossible to stop eating. Our version uses only wild sockeye from the cold waters off British Columbia. Each strip is cut by hand, soaked in a brine, then hot-smoked slowly over natural wood. Near the end we add a light glaze, which sets into a glossy, lightly sticky coat.
Tasting notes
Sweet at first, then wood smoke, then the deep, clean flavor of sockeye. The chew is satisfying without being tough.
Why sockeye works here
Sockeye has firm, richly colored flesh that keeps its structure through brining and smoking. That gives each strip a pleasing bite and a flavor that stands up to the glaze.
Ways to serve
- Packed in a daypack, tackle box or lunch bag
- Sliced into coins for a charcuterie board
- With soft goat cheese and water crackers
- Next to a dry cider, light lager or crisp white wine
At a glance
- Species: wild sockeye salmon
- Style: brined, hot-smoked strips with a light glaze
- Order sizes: 1 lb, 1.5 lb, 2 lb or 3 lb
- Shipping: ships frozen by 2-day delivery within the US
Good to know
Keep the strips frozen until you need them and thaw in the refrigerator. Refrigerate after opening and enjoy within a few days.
Like a bit of pepper? Try the salmon candy duo with Indian pepper salmon, or explore all candied and smoked salmon.
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