< img height="1" width="1" style="display:none;" alt="" src="https://ct.pinterest.com/v3/?event=init&tid=2612796620445&pd[em]=&noscript=1" /> Smoked Salmon Burnt Ends – JoyOuce

Smoked Salmon Burnt Ends

Smoked Salmon Burnt EndsPicture 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


  • 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


      step 1

      In a large bowl, combine the salmon cubes, brown sugar, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper.

      step 2

      Cut the salmon fillet into 1-inch cubes.

      step 3

      Place the salmon cubes in a large bowl and toss with the spice mixture.

      step 4

      Cover the bowl with plastic wrap and refrigerate for at least 30 mins, or overnight.

      step 5

      Preheat your smoker to 225℉.

      step 6

      Remove the salmon cubes from the refrigerator and let sit at room temperature for 15 mins before smoking.

      step 7

      Place the salmon cubes on a wire rack and smoke for 1 hour, or until the internal temperature reaches 125℉.

      step 8

      Remove the salmon from the smoker and brush with the maple bourbon glaze (if using).

      step 9

      Increase the smoker temperature to 275℉ and smoke the salmon for an additional 15-20 mins, or until the internal temperature reaches 135℉.

      step 10

      Remove the salmon from the smoker and let rest for 5 mins before serving.

      1. For extra crispy burnt ends, brush the salmon cubes with the glaze every 15 mins during the last 30 minutes of cooking.
      2. Insert the meat thermometer into the thickest part of the salmon cube, away from any bone. Be careful not to overcook the salmon, as it will become dry and tough.
      3. If you don't have a smoker, you can bake the salmon cubes in a preheated oven to 225℉ for 1-1.5 hours, or until cooked through and have reached an internal temperature of 135℉.
      4. Serve your smoked salmon burnt ends with your favorite dipping sauce, such as barbecue sauce, ranch dressing, or honey mustard.

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