Our Favorite Seafood Dinners: Salted Caramel Kokanee Kandee

YOU DON’T HAVE TO LIVE ON THE OCEAN TO ENJOY SEAFOOD! WE’VE ROUNDED UP OUR FAVORITE RECIPES FROM FRIENDS, READERS AND OUR RECIPE BOX. ENJOY!

Salted Caramel Kokanee Kandee

THIS RECIPE CAME FROM ONE OF ANN PARK’S FISHING BUDDIES

This recipe works well for 6-8 good-sized Kokanee Salmon. Fillet and debone the fish. Leave the skin on. Cut each fillet in 2-4 pieces, depending on what size you want. You can adjust the recipe proportions up or down, depending on your batch size.

Brine:
3 cups dark brown sugar
1 cup Kosher salt

Place fish pieces side by side (skin down) in a glass or plastic pan. Apply a generous amount of the brine. Be sure all meat gets covered with some brine. You can layer the fish if needed or use an additional pan. Cover and allow fish to brine in the fridge for 12-18 hours. Remove from the fridge, rinse off brine, and pat fish dry. Allow them to sit for 20-30 mins. Preheat the smoker to 200-225. For smoke, I like the competition blends, but other woods can work for fish. Place on the smoker and, after 30 minutes, baste the fish with the brine (syrup consistency). Baste the fish every 30 minutes after that until done. This is typically 2-3 hours, depending on the thickness of the fillets. Allow to cool; refrigerate or freeze for longer-term storage.

Salted Caramel Sauce:
3 cups brown sugar
1-2 tbl pink Himalayan salt (I tend to like it a little lighter
on the salt)
1⁄2 stick Butter
Water to achieve desired consistency (syrup-like)

Place ingredients into a sauce pan and heat slowly over medium heat until all the sugar crystals have liquefied. Add just a little water to start, then add little amounts at a time to get it like pancake syrup. It doesn’t need much. You will likely have to reheat the sauce as, when you take it off the heat, it will start to recrystallize.

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