Candied Salmon Without A Smoker

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5 pounds salmon fillets – Or about one large chum

Dry Salt Cure: 1 pound kosher salt, 1 pound light brown sugar, 1 tbsp allspice, 1 tbsp ginger

Glaze: ½ cup packed light brown sugar, 2 tbsp soy sauce, 1 tbsp grated fresh ginger, 1 tbsp dijon mustard, Cracked fresh black pepper

Cure the salmon by pulling out the pinbones, cutting it into one-inch strips, and spreading the dry salt cure mixture over the fish. Cure in the fridge for one hour.
Dry the salmon by rinsing it off with cold water, patting dry with paper towels, and placing the strips on cooling racks to form a shiny layer on the surface of the meat.
Glaze the salmon by coating each piece with the glaze, then bake in the oven at the lowest setting for about 7-8 hours until tacky to the touch. Let cool and store in the fridge or freeze.