Kokanee Candy Recipe
A recipe for sweet kokanee candy bites, a great meal, snack, or appetizer. This recipe also works with most other salmon and trout. This recipe is perfect for small “scrap” pieces that come off of your fillet, collars, or you can always slice up a fillet.
Jump to RecipeWhat is Kokanee Candy?
Kokanee candy is a sweet preserved type of smoked salmon. Because its so sweet and so delicious, and can be enjoyed at room temperature, its as good as or better than candy. Our salmon candy recipe is a maple flavored, with maple syrup in the brine, and is glazed with maple syrup. People also use molasses, honey, or brown sugar to add sweetness and a different flavor. The salmon is marinaded in the sweet mixture, allowing the salt and sugars to penetrate deeply into the flesh. The sweetness pairs really well with the kokanee, and makes for an awesome dish.
Difference Between Kokanee Candy and Smoked Salmon
Kokanee Candy is a type of smoked salmon, but there are all sorts of variations on smoked salmon. Some are hot smoked, some are cold smoked. There are also a variety of recipes and flavors that you can do when smoking salmon. Kokanee candy, or salmon candy, is pretty much just a dried, jerky type sweet salmon traditionally. Various cultures have been making variations of this recipe for centuries. Kokanee are extremely healthy food option either way, packed with rich macros.
Adding Pepper
This is completely optional. It adds another flavor level, but some people just want sweet. That’s just fine. If you like the pepper flavor its a great addition. I also strongly recommend, if you don’t have one already, get yourself a pepper grinder, and do medium to course ground pepper on you kokanee candy. It’s a game changer. If you like the flavor of black pepper, and you’re just using it from a shaker or one of those metal tins, stop it. You get better freshness, texture, and flavor if you grind it yourself.
COLE & MASON Derwent Pepper Grinder
Final Thoughts
Kokanee candy is more than just a delicious snack—it’s a flavorful tribute to time-honored smoking and curing traditions. Whether you’re a seasoned angler looking to make the most of your catch or a home cook eager to try something new, this recipe delivers that perfect balance of sweet, smoky, and savory that keeps people coming back for more. With just a few simple ingredients and some patience at the smoker, you can transform your kokanee salmon into a unique treat that’s great for gifting, sharing, or savoring all to yourself. So fire up the smoker, experiment with your own twists, and enjoy the satisfying rewards of homemade kokanee candy. Tight lines and happy smoking!
Ingredients
Equipment
Method
- Create your brine by mixing brown sugar, salt, liquid smoke, garlic powder, apple juice, orange juice, water, and 1/2 cup of maple syrup (reserve 1/4 cup of maple syrup for later). Mix well
- Cut your salmon to the desired size. I like 3 inch strips for kokanee, and 1 inch strips for thicker salmon. Removing the skin is optional at this point. I prefer leaving the skin on and removing it when I'm eating it, especially with a smaller salmon, like kokanee.
- Add your salmon to the brine. Make sure the salmon is fully submerged in the brine. *NOTE: vacuum sealing your salmon in with your brine allows you to brine more salmon with the same amount of brine.
- Refrigerate the salmon in the brine for 8-12 hours, or overnight.
- Remove salmon from the brine. Rinse the salmon. If you like it salty, you don't have to rinse the salmon.
- Place the salmon on racks to air dry for 2 hours in a refrigerator
- Smoke on low, 145-180, or the smoke setting on your pellet smoker, for 2.5-4 hours, depending on thickness of your salmon, or until it is firm to the touch, and does not release liquid.
- While smoking the salmon, every hour brush the salmon with the remaining maple syrup. Pepper the salmon to taste after the last time you brush on syrup.
- Enjoy your kokanee candy hot or cold
Frequently Asked Questions About this Kokanee Candy Recipe:
Kokanee candy is a sweet, smoked salmon treat made by curing kokanee salmon with a sugary brine and smoking it until it achieves a jerky-like texture. It’s enjoyed as a snack or appetizer and is known for its rich, smoky-sweet flavor.
Yes, while kokanee salmon is ideal due to its size and flavor, other salmon varieties like sockeye or coho can also be used to make salmon candy.
Fruitwoods like apple or cherry are recommended for smoking kokanee candy, as they impart a mild, sweet flavor that complements the fish’s natural taste.
When properly stored in an airtight container in the refrigerator, kokanee candy can last up to two weeks. For longer storage, vacuum-sealing and freezing can extend its shelf life to several months or longer.
Rinsing the salmon after brining is optional and depends on personal taste preferences. Rinsing can reduce the saltiness, while not rinsing will result in a more intense flavor. If you like salty, don’t rinse. Most prefer to rinse it though.
Yes, if you don’t have a smoker, you can use a conventional oven at a low temperature with liquid smoke to mimic the smoky flavor. However, the texture and taste may differ slightly from traditionally smoked versions. Frankly, kokanee candy tastes much better from the smoker.
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