Prepare the Salmon:
Slice the salmon into 1-inch by 1-inch cubes. From a whole side of salmon, you should get approximately 35 pieces.
Marinate the Salmon:
In a large bowl, mix together the brown sugar, kosher salt, maple syrup, honey, and 2 cups of water to form a brine.
Add the salmon cubes to the brine, ensuring they are fully submerged. Refrigerate for at least 3 hours or overnight for maximum flavor.
Preheat the Smoker:
Preheat your smoker to 180°F (82°C). Line the smoker grates with aluminum foil and place the salmon cubes on the foil, spaced about 1 inch apart.
Start Smoking:
Add wood chips to your smoker and smoke the salmon for 1 hour. Save the extra marinade liquid for later use.
Prepare the Glaze:
While the salmon is smoking, pour the remaining marinade into a saucepan. Bring it to a simmer over medium heat and cook for 10 minutes, allowing the glaze to slightly reduce. Skim off any protein film that forms on the surface (optional).
Glaze and Smoke:
After the first hour of smoking, flip the salmon cubes and brush them with the reduced glaze. Continue smoking for 4-5 more hours, flipping the cubes and brushing with glaze every 45 minutes. Rotate the racks if needed to ensure even smoking.
Check Doneness:
When the salmon reaches an internal temperature of 160°F (71°C) and the glaze has caramelized around the cubes, they are ready to serve.
Serve:
Enjoy these sweet and smoky candied salmon bites as a snack, appetizer, or as a topping for salads or other dishes!