Description
Sweet, smoky, and melt-in-your-mouth tender, these smoked salmon burnt ends are a creative twist on classic BBQ burnt ends, perfect for gatherings.
Ingredients
- 1 side of fresh salmon, skinned and cut into cubes
- 1 cup brown sugar
- ½ cup kosher salt
- ½ cup spicy honey
- ¼ cup butter, melted
- ¼ cup honey
- 2 tbsp sriracha
- Sesame seeds, for garnish
- Chopped scallions, for garnish
Instructions
- Cut the salmon into evenly sized cubes and place them in a bowl.
- Mix brown sugar and salt, then coat the salmon thoroughly. Add spicy honey and mix again until everything is well coated.
- Cover and refrigerate for at least 120 minutes.
- Rinse the salmon gently under cold water to remove excess salt, then pat dry.
- Place the cubes on a tray and refrigerate uncovered for 60–120 minutes.
- Preheat your smoker to about 85–95°C (185–200°F).
- Let the salmon sit at room temperature for 15 minutes, then place it in the smoker.
- Cook for 180–240 minutes, keeping the temperature steady and low.
- Brush the glaze (melted butter, honey, and sriracha) over the salmon cubes about an hour before the end.
- Continue smoking until the salmon is caramelized and slightly firm on the outside.
- Remove, let cool slightly, then garnish with sesame seeds and scallions.
Notes
For best results, ensure that the salmon pieces are uniform in size for even cooking. Avoid microwaving leftovers to preserve texture.
- Prep Time: 2 hours
- Cook Time: 240 minutes
- Category: Appetizer
- Method: Smoking
- Cuisine: American