Disaronno-Candied Cayenne Smoked Salmon – Island Fisherman Magazine
Disaronno-Candied Cayenne Smoked Salmon

Disaronno-Candied Cayenne Smoked Salmon

Recipe courtesy of Gord MacDonald

Disaronno Candied Cayenne Smoked Salmon

I usually use pink salmon for this, but any type of salmon will do. 
Course Main Course
Keyword Smoked Salmon
Prep Time 16 hours
Cook Time 3 hours
Total Time 19 hours
Author Gord MacDonald


  • Pink Salmon
  • 4 cups Demerara sugar
  • 1/2 cup Sea salt
  • 1 cup Disaronno liquor
  • 1 cup Maple syrup
  • 1 cup Brown sugar
  • 1 dash Cayenne pepper


  • Filet salmon, de-bone and cut into 2-inch-wide strips.
  • For the dry brine, mix 4 cups demerara suger and ½ cup sea salt in a large bowl. Add salmon pieces a few at a time and cover with dry brine. Put coated pieces into zip-lock bags and into the fridge or cooler. Let them brine overnight (8 to 12 hours), turning once or twice to make sure they are completely covered.
  • When soaking is complete, remove salmon from bags and rinse with cold water. Set on trays, pat dry with paper towel, and let dry for 3 to 4 hours until surface has formed a pellicle (not sticky). A fan helps speed this process up.
  • In a small bowl mix equal parts of Disaronno liquor*, maple syrup, and brown sugar to form a thick paste.
  • Brush onto salmon pieces, sprinkle on a moderate amount of powdered cayenne pepper, and then put into smoker.
  • In my propane smoker, it takes about 2 to 3 hours at 120° – 140° F, and halfway though I brush more of the candy glaze on.


Other liquors like Jack Daniels and Fireball work as well.

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