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candied salmon snacks
Blog Home | Cooking + Recipes
candied salmon snacks

Sweet and Spicy Candied Salmon Snacks

July 19th, 2023

Flavored with an Easy Salmon Marinade

Sockeye Salmon Strips are the ideal cut of salmon to turn into a punchy, protein-packed snack akin to traditional Alaskan salmon candy or salmon jerky. For this recipe, the size and thickness of Sockeye Salmon Strips make them the perfect canvas for a sweet and spicy marinade made of brown sugar and gochujang, a multipurpose Korean chili paste that pairs well with the bold flavor of wild-caught salmon.

These sweet and spicy salmon candied snacks are delicious hot or cold, served on their own or as a topping for a variety of meals. Try serving sweet and spicy salmon snacks with:

  • Ramen

  • Salmon rice bowls

  • Sandwiches and bao buns

  • Leafy salads or grain salads 


Try using gochujang in this recipe for Sheet Pan Salmon with Marinated Eggplant. Or, use it as an easy marinade for rich sablefish in this recipe for Spicy Gochujang Sablefish.

About Chef Amanda Elliot: 

Amanda Elliott is the chef/owner of Beet Box and Belly in Columbia, Missouri. She is also a freelance recipe developer sharing recipes centered on the idea of the communal table and embracing the heritage of food through travel.

Print Recipe

Sweet and Spicy Candied Salmon Snacks

By Wild Alaskan Company

Prep time includes 2 hours of marination.

Prep time

125 minutes

Cook Time

5 minutes

Total time

130 minutes

Yield

1 to 2

Ingredients

  • 1 (6 oz.) pack Sockeye Salmon Strips
  • 2 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon brown sugar
  • 1 tablespoon water
  • 1 teaspoon salt
  • 1 tablespoon high-heat cooking oil

Instructions

1. In a non-reactive container, combine salmon with gochujang, sugar, water, and salt. Refrigerate for 2 hours.

2. Heat a large skillet over medium-high heat. Meanwhile, pat salmon dry with a paper towel. Add oil to pan and heat until sizzling hot, then carefully add salmon in single layer. Cook for 1 to 2 minutes per side until slightly charred.

3. Serve while hot as snacks, or on a bagel, sandwich, salad, or ramen bowl. Alternatively, allow salmon strips to cool before transferring to a storage container to refrigerate for up to 3 days.


Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

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