Dads Candied Salmon Food

DAD'S CANDIED SALMON

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the salmon onto a baking sheet lined with aluminum foil with the skin side down. Rub the mustard into the flesh of the salmon and then spread the brown sugar evenly over the fish. Squeeze the lemon over the salmon. Bring the edges of the foil together and seal into a packet.
• Bake in the preheated oven until the fish flakes easily with a fork, 25 to 30 minutes.

INDIAN CANDY-SMOKED SALMON

Steps:

• Mix together the water, salt, sugar and syrup.
• Stir until all ingredients are dissolved.
• Add Fish and brine for 24 hours.
• Remove fish and smoke anywhere from 8 hours to 1 1/2 days, depending on your smoker.
• Use the 3/4 cup honey mixed with the 1/4 cup water for basting.
• Don't over smoke or you're going to have jerky!
• Apple and Cherry woods are great for this recipe.
• Works well with venison also.

SALMON CANDY

Steps:

• Skin and slice the salmon across the grain into 1/4" slices. Put in a zip lock bag.
• Add the salt, liquid smoke and enough syrup to submerge the fish.
• Mix by massaging the bag until the salt dissolves.
• Marinade 12 to 24 hours. Massaging occationally to get uniform coverage.
• Place salmon in dehydrator, run at 140F for about 3 hours.

GRILLED SALMON CANDY

Steps:

• Soak 6 6" bamboo skewers in water 1 hour.
• Prepare charcoal (preferred) or gas grill to medium hot.
• Weave salmon strips onto skewers and season with salt and pepper.
• Combine honey, molasses and soy sauce in a small bowl.
• Brush salmon with mixture.
• You will not use it all.
• Let salmon rest 10-15 minutes, then grill on open, greased grill, basting with a little of the honey mixture as it cooks.
• Cook 6-8 minutes, turning once or just cook until done.
• Don't overcook.
• Place salmon skewers on serving plate, brush with a little more honey mixture (to help seeds stick) and sprinkle with the sesame seeds.