Homemade Sockeye Salmon Candy

1. Combine half of sea salt and half of brown sugar in a wide, shallow baking dish or tray.

2. Cut salmon fillet into strips, about ¼ inch thick, then lay in a single layer into dish of salt-sugar brine. Coat salmon strips with remaining salt and sugar, then cover the dish and let rest in the refrigerator for at least 90 minutes or up to 3 hours.

3. Remove salmon from brine and rinse with cold water, then pat dry. Lightly grease a baking rack, then arrange salmon strips in a single layer, leaving space in between for air and heat to circulate. Let rest 30 minutes uncovered in a well ventilated area to air dry. Discard used salt-sugar mixture.

4. Preheat oven to 200F. Meanwhile, stir together honey and cayenne pepper and a small bowl. Then, place baking rack with salmon over a rimmed sheet and glaze top of salmon strips with a light coat of honey. Bake for 30 minutes. Remove the baking sheet from oven, flip the strips, then glaze with another light coat of honey. Bake for another 30 minutes.

5. Continue flipping and glazing for a total of 2 to 4 hours, allowing the salmon strips to become candied to your desired chewiness. The longer the salmon bakes, the harder it becomes. At the 2-hour mark, the salmon will begin to have a drier texture and become pleasantly chewy. At 3 hours, the strips start to become more like jerky. And at 4 hours and beyond, the pieces will start to become harder around the edges. Taste along the way to get an idea of when you want to pull the salmon candy from the oven.

6. Store salmon candy pieces in an airtight container in the refrigerator for up to a week.

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.