Picture from Bowl of Delicious Publisher
Smoked salmon burnt ends are a delicious and unique way to enjoy salmon. They are made by smoking salmon cubes until they are crispy and caramelized on the outside, and juicy and tender on the inside. The salmon is typically cured in a mixture of brown sugar, salt, and spices before being smoked, which gives it a rich and flavorful flavor. Smoked salmon burnt ends can be served on their own as an appetizer, or they can be used to top salads, sandwiches, or rice bowls.
| Prep Time | Cook Time | Servings |
| 20 mins | 1 h 15 mins | 4 |
Ingredients
- 1 pound skin-on salmon fillet, cut into 1-inch cubes
- 1/4 cup brown sugar
- 1/4 cup kosher salt
- 1 tbsp black pepper
- 1 tbsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
For the glaze
- 1/2 cup maple syrup
- 1/4 cup soy sauce
- 1/4 cup bourbon
- 2 tbsp Dijon mustard
- 1 tbsp honey
Practice
step 1In a large bowl, combine the salmon cubes, brown sugar, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper.
step 2Cut the salmon fillet into 1-inch cubes.
step 3Place the salmon cubes in a large bowl and toss with the spice mixture.
step 4Cover the bowl with plastic wrap and refrigerate for at least 30 mins, or overnight.
step 5Preheat your smoker to 225℉.
step 6Remove the salmon cubes from the refrigerator and let sit at room temperature for 15 mins before smoking.
step 7Place the salmon cubes on a wire rack and smoke for 1 hour, or until the internal temperature reaches 125℉.
step 8Remove the salmon from the smoker and brush with the maple bourbon glaze (if using).
step 9Increase the smoker temperature to 275℉ and smoke the salmon for an additional 15-20 mins, or until the internal temperature reaches 135℉.
step 10Remove the salmon from the smoker and let rest for 5 mins before serving.
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