THE VIRAL $80 Smoked candied Salmon from @solovey
Should I do a slower breakdown on the smoke machine?
So first and foremost, the salmon is not a scam. Nobody should do all this work unless you’re gonna sell them lol, just get it from the company. This is just content, They are nice people. The process of making this salmon was not as extraneous as it may look in the video. It’s really more about waiting time. The main thing is having the proper smoking machine, which I got from Amazon. I put the link in my bio in case y’all want to purchase the exact same one. You’re technically supposed to use it with a grill, but you know, I’m a scientist, so I bend the rules a little bit. I used an aluminum pan with some ice instead.
First, pat your salmon completely dry. Then mix ½ cup white sugar, ½ cup brown sugar, and ¼ cup kosher salt — and it must be kosher salt. Coat the bottom of a pan with the mixture, lay the salmon on top, and fully coat the salmon on all sides. Refrigerate it for 24 hours. This step pulls moisture out of the fish.
After 24 hours, remove the salmon from the fridge, rinse off the cure with cold water, and pat it dry. Place the salmon on a rack in the refrigerator, uncovered, for 12 hours. Once that’s done, slice the salmon diagonally to create those diamond cuts.
Next, add ice to the bottom of a pan and place a rack above the ice. The salmon should sit on the rack and must not touch the ice. Cover everything tightly with foil, insert the smoke tube into the foil, and poke holes on the opposite side so the smoke can flow through properly.
Cold smoke the salmon in cycles: smoke for 45 minutes, then let it rest for 30 minutes. Repeat this cycle up to four times, depending on how smoky you want it. The more cycles you do, the stronger the smoke flavor will be. Personally, I’m not a big fan of heavy smoke flavor, so if it wasn’t for this video, I probably would’ve stopped at one or two cycles.
Once smoking is complete, wrap the salmon in foil and refrigerate it for another 12 hours. After that, lightly brush it with maple syrup or honey and refrigerate it again for about 15–20 minutes. Then do your thing — eat it. And yes, it is raw. It’s definitely raw, in case y’all didn’t know.
Now, the truth about my salmon: I did not follow the traditional salt-to-sugar ratio. When I tried the company’s version, the flavor was a bit overpowering. When I made mine before and baked it, it tasted really good but was almost too salty. This time, I leaned more toward sweetness and less salt, and I feel like it ended up slightly under-seasoned. That’s really the only critique I have.
As for the wood pellets, I used cherry wood, and honestly, it just wasn’t giving what I wanted.
If you’re making salmon, the best wood pellets to use are:
• Alder (the classic and best overall choice for salmon)
• Applewood (light, sweet, and clean)
• Maple (mild with a subtle sweetness)
• Beechwood (very traditional for cold-smoked fish)
Those woods complement salmon without overpowering it. Cherry can work, but it’s not my first recommendation for this kind of smoke.
So, after all that effort, how did my DIY viral $80 smoked candied salmon actually taste? Let me tell you, friends, that first bite was pure bliss! The texture was incredibly tender, almost melt-in-your-mouth, with that delightful chewiness from the curing process. The sweetness from the maple syrup (or honey, if you prefer!) balanced perfectly with the subtle smokiness. It wasn't overwhelmingly salty like some store-bought versions can be, which was a huge win for me. I’ve seen those candied salmon mukbangs, and honestly, eating this fresh out of my fridge felt just as satisfying, if not more, knowing I made it myself! Now, the big question: how does my homemade version stack up against the infamous Solovey Kitchen or even MIF Seafood's smoked salmon? Honestly, I think it's a strong contender. While the original Solovey's has a specific, intense flavor profile, I found my DIY approach allowed for much more customization. If you're someone who loves to control the salt, sugar, and smoke intensity, going the homemade route is incredibly rewarding. Is it cheaper than $80? Absolutely, especially if you already have a smoke generator or electric smoker. But it is a time commitment. For a special occasion or if you really enjoy the cooking process, DIY is fantastic. For everyday indulgence without the fuss, the commercial options are certainly convenient. Speaking of equipment, I used a simple electric smoker from Amazon, which was perfect for my cold-smoking setup. For those curious about specific models like the 'Little Chief Smoker,' many pellet smokers can be adapted for cold smoking with a separate smoke generator attachment. The key is maintaining a low temperature, ideally below 80°F (27°C), to ensure the fish isn't cooked. This is where my ice pan hack comes in handy! And about those wood pellets! I mentioned cherry wood wasn't my favorite for this particular candied salmon. After some experimenting, I truly stand by Alder for a classic, delicate smoke that lets the salmon shine. Applewood gives a lovely fruity note, while maple adds a richer sweetness. Beechwood is also a fantastic traditional choice for cold-smoked fish. Don't be afraid to experiment with blends! The right wood can elevate your candied salmon from good to absolutely divine. My slight critique about being 'under-seasoned'? It taught me a valuable lesson: always taste and adjust! Don't be afraid to tweak the salt-to-sugar ratio slightly based on your preference. Next time, I might add a tiny bit more salt to the cure or even a pinch of black pepper for a subtle kick. Remember, cold smoking is an art, not just a science. Patience is key, especially during the drying and smoking cycles. And don't skip the refrigeration steps – they're crucial for both texture and safety!
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