Smoked Salmon Burnt Ends
Smoked Salmon Burnt Ends
Ingredients
For the Salmon and Cure
- 1 1/2 pounds salmon fillet, skin on or off, cut into 1-inch cubes
- 1/2 cup light brown sugar, packed
- 2 tablespoons kosher salt
- 1/4 cup maple syrup, or honey
For the Glaze
- 1/2 stick unsalted butter, 4 tablespoons
- 1/4 cup honey
- 2 tablespoons Sriracha sauce, or to taste
For Garnish
- 1 teaspoon sesame seeds
- 2 green onions, thinly sliced
Instructions
- 1
In a large bowl, combine the salmon cubes, light brown sugar, kosher salt, and maple syrup (or honey). Mix thoroughly until all salmon pieces are well coated. Cover the bowl and refrigerate overnight (at least 8 hours, up to 12 hours) to cure the salmon.
⏱️ 10 min
- 2
The next day, remove the cured salmon from the refrigerator. Drain off any accumulated liquid. Pat the salmon pieces thoroughly dry with paper towels. Arrange the dried salmon pieces in a single layer on a wire rack set over a baking sheet.
⏱️ 10 min
- 3
Preheat your smoker or grill to a low temperature, around 225°F (107°C). If using a grill, set it up for indirect heat. Place the wire rack with the salmon into the preheated smoker or grill.
⏱️ 15 min•🌡️ 225
- 4
While the salmon is smoking, prepare the glaze. Place a small cast iron pan or other heat-safe container directly into the smoker/grill alongside the salmon. Add the unsalted butter to the pan. Allow the butter to melt completely.
⏱️ 15 min•🌡️ 225
- 5
Once the butter has melted, add the honey and Sriracha sauce to the pan. Stir well to combine all ingredients into a smooth glaze. Keep the glaze warm in the smoker/grill.
⏱️ 5 min•🌡️ 225
- 6
After about 60-90 minutes of smoking, the salmon should start to develop some color. Begin basting the salmon burnt ends generously with the warm glaze using a basting brush. Close the smoker/grill.
⏱️ 10 min•🌡️ 225
- 7
Continue to smoke and baste the salmon every 20-30 minutes for another 30-60 minutes, or until the salmon is cooked through, has a beautiful glossy finish, and reaches an internal temperature of 145°F (63°C). The total cooking time will vary depending on your smoker and the thickness of the salmon.
⏱️ 60 min•🌡️ 225
- 8
Carefully remove the salmon burnt ends from the smoker/grill. Transfer them to a serving platter. Garnish with sesame seeds and sliced green onions before serving immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Smoked Salmon Burnt Ends
For the Salmon and Cure
- 1 1/2 pounds salmon fillet, skin on or off, cut into 1-inch cubes
- 1/2 cup light brown sugar, packed
- 2 tablespoons kosher salt
- 1/4 cup maple syrup, or honey
For the Glaze
- 1/2 stick unsalted butter, 4 tablespoons
- 1/4 cup honey
- 2 tablespoons Sriracha sauce, or to taste
For Garnish
- 1 teaspoon sesame seeds
- 2 green onions, thinly sliced
Instructions
- 1
In a large bowl, combine the salmon cubes, light brown sugar, kosher salt, and maple syrup (or honey). Mix thoroughly until all salmon pieces are well coated. Cover the bowl and refrigerate overnight (at least 8 hours, up to 12 hours) to cure the salmon.
⏱️ 10 min - 2
The next day, remove the cured salmon from the refrigerator. Drain off any accumulated liquid. Pat the salmon pieces thoroughly dry with paper towels. Arrange the dried salmon pieces in a single layer on a wire rack set over a baking sheet.
⏱️ 10 min - 3
Preheat your smoker or grill to a low temperature, around 225°F (107°C). If using a grill, set it up for indirect heat. Place the wire rack with the salmon into the preheated smoker or grill.
⏱️ 15 min•🌡️ 225 - 4
While the salmon is smoking, prepare the glaze. Place a small cast iron pan or other heat-safe container directly into the smoker/grill alongside the salmon. Add the unsalted butter to the pan. Allow the butter to melt completely.
⏱️ 15 min•🌡️ 225 - 5
Once the butter has melted, add the honey and Sriracha sauce to the pan. Stir well to combine all ingredients into a smooth glaze. Keep the glaze warm in the smoker/grill.
⏱️ 5 min•🌡️ 225 - 6
After about 60-90 minutes of smoking, the salmon should start to develop some color. Begin basting the salmon burnt ends generously with the warm glaze using a basting brush. Close the smoker/grill.
⏱️ 10 min•🌡️ 225 - 7
Continue to smoke and baste the salmon every 20-30 minutes for another 30-60 minutes, or until the salmon is cooked through, has a beautiful glossy finish, and reaches an internal temperature of 145°F (63°C). The total cooking time will vary depending on your smoker and the thickness of the salmon.
⏱️ 60 min•🌡️ 225 - 8
Carefully remove the salmon burnt ends from the smoker/grill. Transfer them to a serving platter. Garnish with sesame seeds and sliced green onions before serving immediately.
⏱️ 5 min