Salmon Candy

Total Time:
1 hr 35 min
45 min
20 min
30 min

25 to 30 appetizer servings

  • 2 to 4 pounds boneless fresh salmon fillet, side-on
  • 3 to 4 tablespoons vegetable oil
  • 3 to 4 tablespoons Cajun seasoning
  • 1 tablespoon fresh cracked black pepper
  • Razz B Que Sauce, recipe follows
  • 4 tablespoons freshly chopped chives
  • 1/2 pint fresh raspberries
  • 12 ounces cream cheese, room temperature
  • Entertainment crackers of choice (water or wheat crackers)
  • 10 lemon wedges
  • Kale, for garnish
  • 1 tablespoon honey, optional
  • J.J. McBrewster's Signature Razz B Que Sauce:
  • 1 1/3 cups seedless raspberry preserves
  • 1/3 cup prepared horseradish
  • 3 tablespoons Dijon mustard
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
  • 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.

  • Cook's Note: If you do not own a smoker you can purchase salmon already smoked from a local fish market or us.

  • Wisk all of the ingredients together, in a small bowl and refrigerate until ready to serve.

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