Smokehouse Stall · Smoked Salmon Strips
Salmon Candy
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The recipe descends from Pacific Northwest Indigenous smoking techniques that predate European contact by thousands of years, using alder wood smoke that's still preferred today.
Strips of salmon are brined in a sweet, maple- or brown-sugar cure, then slow-smoked over alder wood until chewy and lightly caramelized. Coastal BC markets and smokehouse stalls sell it bagged as a snack.
Why it's made this way: BC's Pacific salmon runs and its Indigenous and coastal smokehouse traditions are what give the province this specific preparation.
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