Salmon Burnt Ends Recipe

These smoked salmon burnt ends are tender, flaky pieces of salmon fillet coated in a sweet and sticky brown sugar honey glaze that gets perfectly caramelized in the smoker. They are the ultimate crowd pleasing appetizer or main dish that brings big barbecue flavor with a surprisingly simple process.

If you are looking for a smoker recipe that delivers big, restaurant worthy results without a ton of effort, smoked salmon burnt ends are about to become your new favorite thing to make. Inspired by the classic BBQ burnt ends made from brisket or pork belly, this version swaps in salmon fillets for a faster cook time and a lighter, flakier texture that is absolutely packed with flavor.

It gives you everything you love about hot smoked salmon, but quicker, for more of a hands-off recipe. Whether you are brand new to smoking meat or just looking for something a little different to throw on the smoker this weekend, this recipe is the perfect place to start.

Why You’ll Love This Recipe

If you have ever had pork or brisket burnt ends, you already know how addictive that sweet, caramelized, smoky bite can be. Salmon burnt ends take that same concept and make it even more approachable because salmon cooks much faster than beef or pork. You do not need to be an experienced pitmaster to pull this off. If you can set a temperature and brush on a glaze, you can make this recipe without stress!

The brown sugar and honey glaze melts right into the salmon as it smokes, creating a sticky, lacquered coating on every piece. The outside gets this gorgeous caramelized crust while the inside stays moist and buttery. It is the kind of dish that looks impressive but does not require hours of babysitting your smoker. It makes an excellent appetizer or can be used as a main dish (I love adding it to fried rice paper and doctoring it up with different sides to make for an awesome presentation).

Ingredients

Salmon

• Salmon fillets (skin on or skin off, about 2 pounds)

Dry Rub

• Brown sugar
• Garlic powder
• Onion powder
• Smoked paprika
• Black pepper
• Kosher salt

Sweet and Sticky Glaze

• Honey
• Brown sugar
• Butter
• Soy sauce or Worcestershire sauce
• Apple cider vinegar

Substitutions

Salmon: You can use any variety of salmon you like. King salmon and sockeye both have a rich fat content that works really well here. Atlantic salmon is easy to find at most grocery stores and is a great option for beginners. If you want a milder flavor, coho salmon is a solid choice.

Honey: Maple syrup is a wonderful substitute and adds a slightly different sweetness that pairs beautifully with the smoke. Agave also works in a pinch.

Soy Sauce: Coconut aminos is a great swap if you are avoiding soy. It is a little sweeter but adds the same savory depth.

Apple Cider Vinegar: White wine vinegar or rice vinegar both work here. You just want a little acidity to balance out all that sweetness in the glaze.

Preparation

Start by cutting your salmon fillets into uniform chunks, about 1.5 cubes. Keeping them the same size is really important because it means they will all cook at the same rate. If some pieces are much smaller than others, they will dry out before the larger ones are done.

Pat the salmon pieces dry with paper towels before adding any seasoning. This step makes a big difference. Dry salmon holds onto the rub much better and forms a better crust during the smoke.

Once your salmon is cut and dried, combine all of your dry rub ingredients in a small bowl. Toss the salmon pieces in the rub and make sure every side is coated. You can let the seasoned salmon rest in the fridge uncovered for 30 minutes before smoking if you have time. This helps the rub stick and gives you a slightly better bark on the outside.

While the salmon rests, go ahead and make your glaze. Add the butter to a small saucepan over medium-low heat. Once melted, stir in the honey, brown sugar, soy sauce, and apple cider vinegar. Let it simmer for 3 to 4 minutes until it thickens slightly. Set it aside to cool a little before you need it.

Cooking Instructions

Step 1: Preheat your smoker– Preheat your smoker to a very low temperature around 185-200 degrees F. Fruit woods like apple or cherry are a fantastic match for salmon because they add a mild, slightly sweet smoke that does not overpower the fish. Alder is the classic choice for salmon and works beautifully, too. If you are using a pellet smoker, hickory or competition blend pellets also work well.

Step 2: Smoke the salmon– Place the seasoned salmon pieces onto a wire rack (spray with non-stick spray to make it easier to get off after cooking) or on cedar planks for extra flavor. Leave a little space between each piece so the smoke can circulate. Smoke at 185 degrees F for about 45 minutes to 1 hour. You are looking for the salmon to be mostly cooked through but not fully done yet, since it will get more cook time in the glaze step.

Step 3: Glaze and finish– Lightly brush the salmon pieces in the glaze mixture and let sit for 5-10 minutes to get tacky and take on color. Repeat an additional 1-2 times until the salmon is fully cooked.

Step 4: Rest and serve– Pull the salmon burnt ends from the smoker and let them rest for 5 minutes before serving. This keeps them juicy and lets the glaze set up a little. Serving can be fun depending on your needs. Place them over crispy rice sqaures or over a bed of rice, make a sushi bowl, or toss into fried rice paper with marinated cucumber and some sesame seeds for a different flavor profile.

Expert Tips

Do not overcook the salmon in the first smoke. You want it to still have a little give when you press on it before you add the glaze. It will finish cooking during the glaze step, and you want it to stay moist, not dry out.

Use a wire rack if you can. Placing the salmon on a wire rack lets the smoke hit all sides of each piece while still allowing the smoke to circulate (and the salmon won’t fall through the grill grates). This makes it easier to also move around the smoker if you need to change positions and for easy access on and off the grill.

Make extra glaze. You will want it for drizzling at the end when you serve. A little extra glaze spooned over the top right before serving takes the whole dish to the next level.

Skin on vs skin off. Either works fine, but if you leave the skin on during the smoke, it helps hold each piece together, but I prefer it off for texture reasons personally. You can also always peel it off before the glaze step or just serve it skin-on.

Let the smoker do the work. Resist the urge to open the smoker too often. Every time you lift the lid, you lose heat and smoke. Try to only open it when you need to add the glaze or check doneness.

How to Store and Reheat

Store any leftover salmon burnt ends in an airtight container in the refrigerator for up to 3 days.

To reheat, place them in a skillet over medium-low heat with a small splash of water or a drizzle of extra glaze. Cover loosely and warm for a few minutes until heated through. You can also reheat them on your smoker at a low temp for about 10 minutes if you want to bring back some of that smoky warmth. Avoid the microwave if you can, since it tends to dry out the fish quickly.

Pair with a bowl of rice and stir fry or my cold soba noodle salad. It’s also great with grilled pineapple, on a Caesar salad, or as a salmon sandwich.

More Recipes To Try

Smoked Sausage Burnt Ends

Sticky Ribs Recipe

Smoked Pork Belly Burnt Ends

Chuck Roast Burnt Ends