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:
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Ramen
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Salmon rice bowls
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Sandwiches and bao buns
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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.
