Why You’ll Love This Recipe

I love how the combination of maple syrup, brown sugar, and honey creates a caramelized glaze that perfectly balances the savory richness of the salmon. I cherish how smoky flavors deepen over time, while the bite-sized pieces make sharing—or snacking—so easy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I always keep these basics on hand:

4–5 lb salmon (I usually work with a whole side)
1 cup brown sugar
¼ cup kosher salt
¾ cup 100% maple syrup
¼ cup honey

Directions

Slice the salmon into roughly 1-inch cubes—typically gives me about 35 bites.
In a large bowl, I mix sugar, salt, maple syrup, and honey with about 2 cups of water. I stir in the salmon cubes and refrigerate them to marinate for at least 3 hours—or even overnight.
When ready to smoke, I preheat my smoker to around 180 °F (82 °C). I line the grates with aluminum foil and arrange the salmon cubes at least an inch apart. I reserve the excess marinade.
I smoke the salmon for 1 hour, then simmer the leftover marinade in a saucepan for about 10 minutes until reduced into a glaze. (I skim off any protein film forming on top.)
After the first hour, I flip the salmon cubes and brush them with glaze. I continue smoking for 4–5 more hours—brushing and flipping every 45 minutes so they caramelize evenly.
When the salmon reaches an internal temperature of around 160 °F and the glaze is nicely caramelized, I pull them off the smoker and serve warm or cooled.

Servings And Timing

Makes: about 35 salmon bites
Prep time: approx. 30 minutes
Marination time: about 3 hours (or overnight)
Cooking (smoking): around 5 hours
Total time: approximately 8 hours 30 minutes

Variations

I like experimenting—for example, I sometimes:

Add a pinch of black pepper or chili flakes to the glaze for a little heat.
Substitute brown sugar with coconut sugar for a deeper molasses flavor.
Use fruitwood chips (like apple or cherry) in the smoker for a subtly fruity smoke profile.

Storage / Reheating

I cool excess bites completely before storing them in an airtight container in the fridge. They keep well for up to 3-4 days. To reheat, I gently warm them in a low oven (around 300 °F / 150 °C) until they regain their stickiness—or simply enjoy them cold—they’re just as delicious.

FAQs

1. Can I Make These Without A Smoker?

Absolutely. I substitute a low-temperature oven (around 180 °F / 82 °C) and use a wire rack over a baking sheet with soaked wood chips underneath for a smoky hint.

2. How Can I Tell When The Bites Are Done?

I look for a glossy, caramelized glaze and aim for an internal temperature of about 160 °F. If I don’t have a thermometer, I ensure they look sticky and slightly firm to the touch.

3. Can I Marinate For Less Than 3 Hours?

I’d say yes, though I find that letting them sit overnight yields deeper flavor. If short on time, even 1–2 hours helps the glaze adhere.

4. Can I Use Pre-Smoked Salmon Instead?

That’s not ideal. I prefer using fresh salmon—the candying process and smoke development depend on curing and smoking from raw.

5. Are These Gluten-Free?

Yes—every ingredient is naturally gluten-free. I just double-check labels to ensure there’s no cross-contamination.

Conclusion

I absolutely adore how these candied smoked salmon bites turn simple ingredients into a decadent, shareable delight. Whether I’m firing up the smoker for a backyard gathering or enjoying a casual night in, they never disappoint. I hope I’ve inspired you to try making them too—smoky, sweet goodness in every bite.