Salmon and candy, two words that don’t often go together, unless you’re on the West Coast. This high protein snack has long been a favourite of indigenous communities and with its umami-packed flavour profile, it’s easy to see why. Salmon candy is not only sweet, its smoky and salty too, making it’s the ultimate snack.
Place a metal rack over a baking sheet. Set aside.
Combine salt, sugar and salmon in a 9 x 13 inch glass baking dish. Let sit, refrigerated, for 1 hour. Remove salmon from salt-sugar mix and rinse well under cold running water. Pat dry with paper towel. Place salmon on prepared rack, then refrigerate, uncovered, overnight.
Build a small fire in a charcoal barbecue so the internal temperature reaches 200ºF. Push charcoals to one side. Soak 6 cups of apple wood chips in cold water for at least 30 minutes. Remove half the chips, drain well, then place in a 9 x 13 inch disposable aluminum pan. Set directly over charcoal.
Place rack with salmon on opposite side of grill. Adjust heat as needed to keep temperature at a constant 200ºF. Replace remaining wood chips as needed. Brush salmon with maple syrup every hour. Smoke for a total of 3 hours.