The most prized part of the salmon is the belly! Usually made in a smoker, you can make this salmon belly candy in your home oven or the air fryer and you’ll still get that sticky-sweet glaze with crispy edges.
If you love smoky-sweet salmon jerky or candied salmon from Alaska, this recipe makes similar caramelized, melt-in-your-mouth bites of salmon for snacking, serving as an appetizer, or adding to bowls and salads.
If you love salmon, check out these recipes for Presidential king salmon, 7 ways with sockeye salmon, or whole roasted coho salmon.
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Why You Need to Make Salmon Belly Candy
The Best Cut: Salmon belly strips are fattier and richer than the standard fillet, meaning they stay moist and tender while still getting a little bit crisp.
Flavor: The sweet and salty glaze caramelizes to create a "candy-like" exterior.
Easy & Quick: You don't need lots of cooking time or hours to smoke. This oven/air fryer method takes 20 minutes or less.
Keto/Low-Carb Friendly: Naturally high in protein and healthy Omega-3s. Use a sugar substitute (stevia or monkfruit sweetener) in the marinade for a keto-friendly version.
Ingredients
The ingredients are similar to what you would use for a teriyaki sauce, without the addition of mirin cooking wine.
- Salmon Belly - This cut is the thin flap of salmon cut from the bottom of the fish. Packed with Omega-3 fatty acids, it is the most flavorful and moist part of the fish. Because there is so much fat, it's difficult to overcook.
- Where do you find it? The easy way is some fish vendors will sell this part of the salmon specifically. In my neck of the woods, it costs $14 per pound for King salmon bellies, which is a lot more affordable than King salmon fillets at $30 a pound. Otherwise, you would need to trim this piece off of a whole salmon. A side of salmon might have it still attached, depending on the store.
- They may come with the skin on. You can leave on or off to make this candy.
- Liquid Smoke - A little bit goes a very long way. Make sure you buy one that only has liquified smoke as an ingredient, rather than any added chemicals.
See recipe card for quantities.
Variations
Maple–Teriyaki Salmon Candy
- Replace brown sugar with maple styrup
- Substitute fresh grated ginger for extra brightness
Spicy Salmon Belly Candy
- Add gochujang paste or chili crisp oil
- Add smoked paprika for a BBQ vibe
Sesame Salmon Candy
- Finish with sesame seeds and chopped green onion
- Add toasted sesame oil to the marinade
Instruction - Oven Method
For best results, the bellies should marinate at least overnight, so do plan ahead.
- Step 1: You don't need to heat up the marinade ingredients, but stir to get the brown sugar dissolved as best as you can.
- Step 2: Marinade is easiest in a ziploc bag but also the least sustainable. A 9x13 glass baking pan with a reusable cover would also work well.
- Step 3: You don't need to dry off the bellies before they bake, but do let excess marinade drip off before baking.
- Step 4: The sguar will burn and go black, so do watch them in the oven. In a preheated 375 degree oven, it will take about 15-20 minutes to turn golden brown, in the upper third of the oven.
Air Fryer Method
These bellies do get browner and more golden in the air fryer, but they can also turn blacker and burn.
- If you do leave the skin on the bellies, it gets a lot crispier in the air fryer, rather than the oven.
- At 350 degrees in a non-preheated air fryer, the salmon bellies should take about 10-15 minutes.
Hint: There will be leftover marinade, the longer the salmon marinates. You can discard to boil it and reduce it to a thin glaze for another piece of fish. The salmon belly candy is good to eat on its own and won't need any additional sauce.
For suggestions on choosing an air fryer, check out these 13 need to know air fryer tips.
How to Serve Salmon Belly Candy
- As a sweet-savory appetizer
- On top of rice bowls with scallions and sesame
- Packed into poke bowls
- On a grazing board with citrus
- As an ultra-luxe breakfast topping on avocado toast
- Straight from the tray (the most common option…)
Storage
- Keeps in the fridge for up to a week
- Reheat in the air fryer for 2–3 minutes at 350°F or 5-8 minutes in the oven at 350 degrees F.
- Also tasty cold or room temperature (like candy)
Top Tips
- Don’t skip drying the salmon—this is key to getting caramelized edges.
- Use foil in the oven for easier cleanup.
- Flip halfway for even browning.
- Save leftover marinade to brush on halfway through for a shinier glaze.
- Watch closely—salmon belly can burn quickly near the end.
Recipe
Salmon Belly Candy
Ingredients
- 2 lb salmon bellies skin on or off
Marinade
- ½ c brown sugar or maple syrup
- ¼ c soy sauce
- 2 Tb hot water or room temperature water. The hot water just helps dissolve the sugar.
- 1 teaspoon garlic powder
- ½ teaspoon ginger powder
- ¼ teaspoon ground black pepper
- ⅛ teaspoon liquid smoke optional
Instructions
- Pat the salmon bellies dry. Place into a non reactive container to marinate, such as a glass dish with a cover or gallon sized ziploc bag.
- Whisk together the marinade ingredients. Pour over the salmon bellies and marinate at least 2 hours and up to 5 days. (See Note 1) Flip the bellies half way through so they marinate evenly, since the marinade will sink to the botton of the container.
- When you're ready to cook the salmon, preheat the oven to 375 degrees. (See Note 2 for air fryer instructions.)
- Remove the salmon from the marinade. Place on an oiled or parchment lined baking sheet.
- Roast for 15-20 minutes until the salmon is golden brown and cooked through,. It should reach an internal temperature of 165 degrees F in the thickest part of the belly.
- Serve hot, cold, or at room temperature. Store leftovers for up to a week in the fridge.
Notes
- The longer the salmon bellies marinate, the more liquid starts to leach out of them. This will result in a little drier, more jerky like texture. Ideally, the salmon marinates for at least 1 day, but I find 3 days is best.
- For the air fryer, cook at 350 degrees F for 10-15 minutes. Check on them towards the end to ensure they are not burning. No preheating necessary, Use an air fryer silicone or paper liner for easier cleanup.
- Dried ginger and garlic powder are used in this recipe, so the little bits don't burn in the oven. You can use fresh minced garlic and ginger if you prefer.
- The sauce can really make a burned black mess on the baking pan. I used a nonstick baking pan for easier cleanup. Even using a silicone or parchment liner, the liquid still leeched underneath the liner. This was not an issue using a air fryer liber that has sides.
- Variations - Add chili oil, cayenne pepper (spiciness), smoked paprika (savoriness), and/or toasted sesame oil (nuttiness) to the marinade for additional flavor notes.
Nutrition
Fortune Cookie
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