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Powell River Candied Salmon Recipe

Powell River Candied Salmon Recipe
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Prepare the ingredients before making Powell River Candied Salmon in your home. Then, follow these steps below to serve Powell River Candied Salmon for your family or friends.

Ingredients: Powell River Candied Salmon

  • 3 Fillets Salmon
  • Brine
  • 1 packages Demerara Brown Sugar
  • 1 cup Course Sea Salt
  • 1 The zest of 1 large orange (grated)
  • 7 cloves of garlic (crushed)
  • 2 tbsp Ginger (grated)
  • 1 tsp Cracked Black pepper
  • 1/2 tsp Red Chili Flakes
  • 1/2 tsp cayenne pepper
  • Glaze
  • 1 cup Honey
  • 4 oz Red Wine
  • 4 oz Dark Rum
  • 2 cup Brown Sugar
  • 1/2 tsp cayenne pepper
  • 1/2 tsp Cracked Black Pepper

How to Make Powell River Candied Salmon

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Powell River Candied Salmon in your home by yourself.

    Step 1
  • Cut Salmon into half inch stips
  • Step 2
  • Combine all brine ingredients into a large container. I use a roasting pan. Mix well. Don't be afraid to get in there with your hands.
  • Step 3
  • Cover and refrigerate for 8 to 12 hours.
  • Step 4
  • Take out of container and drip excess liquid. Place on dry racks with space in between. Dry in front of fan for at least 24 hours. 3 to 4 days would be ideal. I can't stress enough how important this is. It makes all the difference.
  • Step 5
  • Mix all glaze ingredients into a pot and reduce until thick.
  • Step 6
  • Brush both sides of salmon with the glaze. Continue to brush and coat salmon every hour that it is in the smoker.
  • Step 7
  • Smoke for 4 hours at 160°F.
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