Recipe courtesy of Susan Mirkhan
Salmon Candy
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- Level: Easy
- Total: 1 hr 35 min
- Prep: 45 min
- Inactive: 20 min
- Cook: 30 min
- Yield: 25 to 30 appetizer servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 28 servings
- Calories
- 212
- Total Fat
- 13 g
- Saturated Fat
- 4 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 9 g
- Protein
- 11 g
- Cholesterol
- 40 mg
- Sodium
- 109 mg
- Level: Easy
- Total: 1 hr 35 min
- Prep: 45 min
- Inactive: 20 min
- Cook: 30 min
- Yield: 25 to 30 appetizer servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 28 servings
- Calories
- 212
- Total Fat
- 13 g
- Saturated Fat
- 4 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 9 g
- Protein
- 11 g
- Cholesterol
- 40 mg
- Sodium
- 109 mg
Ingredients
J.J. McBrewster's Signature Razz B Que Sauce:
Directions
- Preheat a smoker to 225 degrees F using hickory or cherry wood chips.
- Rub the skin side of the salmon with oil and put it, skin side down, on a sheet of foil. Drizzle with oil and sprinkle with seasoning. Massage the seasoning into the salmon to create an outside rub, then sprinkle with pepper, to taste.
- Put the salmon with the foil on a smoker rack and close the lid. Smoke the salmon for 30 to 35 minutes and cooked to a medium doneness. Do not open the smoker lid during cooking time. Remove the salmon from the smoker to a serving platter and allow it to cool.
- Drizzle the salmon with Razz B Que Sauce, sprinkle with fresh chives and fresh raspberries. Serve with the remaining Razz B Que Sauce, cream cheese, crackers and lemon wedges. Garnish with kale and remaining raspberries. Lightly drizzle with honey to sweeten, if desired.
J.J. McBrewster's Signature Razz B Que Sauce:
- Wisk all of the ingredients together, in a small bowl and refrigerate until ready to serve.
Cook’s Note
If you do not own a smoker you can purchase salmon already smoked from a local fish market or us.
