Spicy candied salmon is a delicious snack that’s high in protein & easy to take on hikes, a bike ride, or a day on the lake.
- 1 FILLET SALMON, PIN BONES REMOVED
- 1/2 CUP HOT WATER
- 1/4 CUP SOY SAUCE
- 1/4 CUP WHITE SUGAR
- 2 TBSP GARLIC POWDER
- 2 TBSP GROUND BLACK PEPPER
- 8 CUPS COLD WATER
- 1 TO 2 JALAPEÑOS, ROUGHLY CHOPPED
- RED PEPPER FLAKES, IF DESIRED
- 1 CUP BROWN SUGAR
- 1-2 JALAPEÑOS
- 3 TBSP DIJON MUSTARD
Brine: Pour hot water, jalapeños and red pepper flakes into a small saucepan for the brine. Add jalapeños and red pepper flakes to desired heat.
Bring water to a boil and steep jalapeños in hot water for 5 minutes. Add in the rest of the brine ingredients except for the cold water, and stir until sugar is dissolved.
Pour in the cold water. Once brine is no longer warm, pour into a large resealable bag and add in the salmon.
Refrigerate the salmon in the brine for 3 to 4 hours, depending on the thickness of the filet.
When ready to smoke, remove salmon from the brine, rinse off and pat dry.
Glaze: Mix together brown sugar, jalapeños and dijon mustard in a blender and pulse until the jalapeños are fully incorporated. Apply the glaze to the salmon.
Set Traeger to smoke with lid open until fire is established (4-5 minutes). With the skin side down, smoke salmon for 30 minutes.
Increase the temperature to 225°F-230 degrees F. Cook salmon for 45 minutes to 1 hour.
Remove from grill and serve. Enjoy!