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.

Course Appetizer, dinner, main dish

Cuisine American, Barbecue, Seafood

Keyword 5 Minute Smoked Smores Recipe, caramelized, flaky, smoked, sweet

Prep Time 20

Cook Time 1 30

Servings Servings

Calories 314kcal

Author Bon Appeteach

Ingredients

2 lbs Salmon Fillets skin removed, cut into 1.5 inch cubes

Dry Rub

1 tbsp Brown Sugar
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Paprika
1/2 tsp Black Pepper
1/2 tsp Kosher Salt

Salmon Glaze

2 tbsp Butter
1.5 tbsp Soy Sauce
1 tbsp Apple Cider Vinegar
1 tbsp Sriracha
2 tbsp Honey or maple syrup
2 tbsp Brown Sugar

Instructions

Preheat your smoker to a very low temperature of 185-200 degrees F. Apple, cherry, or alder wood are all great options for salmon.
Cut the salmon fillets into 1.5 to 2 inch uniform cubes. Pat each piece dry with paper towels.
In a small bowl, mix together all dry rub ingredients. Toss the salmon pieces in the rub until every side is coated. Optional: Rest the seasoned salmon uncovered in the refrigerator for 30 minutes to help the rub adhere.
Place the salmon pieces onto a wire rack set directly over the grill grates. Be sure to leave space between each piece. Smoke at 185-200 degrees F for 45 minutes to 1 hour, until mostly cooked through but still slightly soft in the center.
While the salmon smokes, melt the butter in a small saucepan over medium low heat. Stir in the honey, brown sugar, soy sauce, and apple cider vinegar. Simmer for 3 to 4 minutes until slightly thickened. Remove from heat.
After 45-60 min, lightly coat and glaze each piece of salmon gently. If you want to fully coat them, you can even toss them entirely in the sauce, then place them back onto the rack. Be careful if you use this method so the pieces don't fall apart.
Cook for another 20 to 30 minutes, tossing or brushing on more glaze halfway through, until the glaze is caramelized and sticky and the salmon is cooked through to 145 F.
Remove from the smoker and rest for 5 minutes before serving. Serve over rice, with toothpicks as an appetizer, or check out the full article above for more ideas!

Notes

Any variety of salmon works well here. Atlantic salmon is widely available and budget friendly. Sockeye and king salmon have a richer flavor and higher fat content.
Skin on or skin off both work. The skin helps hold pieces together during smoking and can be removed before the glaze step if preferred.
Maple syrup can be swapped in for honey at a 1:1 ratio for a slightly different flavor profile.
Coconut aminos can replace soy sauce for a soy free version.
Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or extra glaze.

Nutrition