These salmon nuggets are the perfect bite size party snack. Easy recipe for this fish. Serve with a cream cheese dip and brush with a honey ginger glaze.
- 4 pounds fresh whole salmon fillets
- 6 cups brown sugar
- 2 cups coarse kosher salt
- 2 tbsp ground ground garlic powder
- 2 tbsp ground onion powder
- 1 tbsp ground black pepper
- 1 tsp ground cayenne
Carefully cut the skin off the salmon and wash the fish thoroughly. Pat it dry with a paper towel and cut the salmon into 1 inch cubes.
Mix the remaining ingredients together to make the dry brine. Toss the salmon cubes in the dry brine making sure that all sides of the salmon cubes are coated in the brine. Place in the fridge for 6-8 hours.
Remove the salmon from the fridge and wash the brine off the cubes using cold water. Make sure the cubes are washed thoroughly so that they do not come out too salty.
Lay the cubes on a flat surface (cookie sheet, smoker racks, etc.) ensuring they are not touching each other. Let the salmon cubes dry and form a nice pellicle surface on them. Use a fan, if possible, to circulate the air.
Set the smoker for 120F and, using alder wood pucks (or wood of choice), place the salmon cubes in the smoker. Smoke for 4 hours increasing the temperature by 20F each hour. (120F for one hour, then 140F for one hour, then 160F for 1 hour, then 180F for one hour)
Remove from the smoker and serve with a cream cheese dip.
Adapted from www.theblackpeppercorn.com