Candied Salmon Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil, and grease the foil with cooking spray.
• Combine the onions, vinegar and brown sugar in a saucepan over medium heat. Cook, stirring occasionally until the sauce begins to caramelize, about 15 minutes.
• Melt butter with garlic in a small skillet over medium heat. Lay salmon fillets on the prepared baking sheet, and brush with garlic butter. Pour the onion mixture over the fillets.
• Bake for 20 to 25 minutes in the preheated oven, until the fish flakes easily. Cooking time may vary with the thickness of your fillets.

Steps:

• Prepare candied garlic by combining garlic, water, wine, sugar, and butter in a small saucepan and simmer for 10 minutes or until syrupy, but the garlic should not be mushy. Remove garlic to cool. Reserve syrup for the dressing.
• Marinate the salmon: Combine the fish sauce, lime juice, 1 clove of pressed garlic, ginger, and curry paste and mix well. Remove 1/4 cup of the mixture and set aside. Place the remaining mixture in a shallow bowl and add the salmon. Marinate in the refrigerator for about 30 minutes.
• To the reserved marinade, add the reserved syrup from the candied dressing and the remaining clove of pressed garlic and whisk well. Set aside.
• Preheat the grill.
• Heat 2-inches of oil in a large, deep pot to 350 degrees F. Fry rice noodles according to the package directions, a few at a time, draining on paper towels. (They'll look like Styrofoam.) Set aside. Keep oil hot for the next step.
• Coat the thinly sliced shallots with flour, shaking off any excess and fry until golden and crisp. Drain on paper towel and set aside.
• Mix the snap peas, scallions and greens in a bowl.
• Remove the salmon from the marinade and grill about 5 minutes per side, or to desired degree of doneness.
• Putting it together: Toss greens with dressing and divide among 6 plates. Top each serving with crispy noodles, then top with a serving of salmon. Top each salmon with fried shallots and candied garlic. Season with salt and pepper, to taste.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil, and grease the foil with cooking spray.
• Combine the onions, vinegar and brown sugar in a saucepan over medium heat. Cook, stirring occasionally until the sauce begins to caramelize, about 15 minutes.
• Melt butter with garlic in a small skillet over medium heat. Lay salmon fillets on the prepared baking sheet, and brush with garlic butter. Pour the onion mixture over the fillets.
• Bake for 20 to 25 minutes in the preheated oven, until the fish flakes easily. Cooking time may vary with the thickness of your fillets.

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.