Sticky Smoked Salmon Burnt Ends
A delicious twist on traditional BBQ burnt ends, these smoked salmon bites are coated in a sticky glaze that's perfect for any BBQ or seafood gathering.
Equipment
- 1 smoker preheated to 225°F
- 1 digital thermometer
- 1 basting brush
Ingredients
Salmon and Seasoning
- 2 lbs salmon fillet cut into 1-inch pieces
- Salt and pepper to taste
Sticky Glaze
- 1 cup brown sugar
- 1/2 cup honey
- 1/4 cup soy sauce
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper optional
Instructions
Preparation
- Rinse and pat dry the salmon fillet. Cut into 1-inch pieces and season with salt and pepper. Let rest for 10 minutes.
- In a saucepan over medium heat, combine brown sugar, honey, soy sauce, Dijon mustard, apple cider vinegar, garlic powder, black pepper, and cayenne. Stir until sugar dissolves and mixture thickens slightly.
- Preheat your smoker to 225°F using apple or cherry wood chips for flavor.
- Arrange salmon pieces on the smoker rack. Smoke for 40 minutes or until salmon reaches an internal temperature of 145°F.
Serving
- Brush each salmon piece generously with glaze and return to the smoker for an additional 10 minutes.
- Serve the smoked salmon burnt ends warm as an appetizer or main course. Pair with fresh bread or a crisp salad for a complete meal.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Notes
Pro Tips: Use a digital thermometer for accurate temperature readings. Soak wood chips for more smoke. Brush glaze in layers for a sticky finish.
Ingredient Substitutions: Substitute honey with maple syrup for a different flavor.
How to Serve: Pair with coleslaw or cucumber salad for a refreshing meal.
Storage & Freshness: Keep in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare glaze in advance and store in the fridge for up to a week.
Ingredient Substitutions: Substitute honey with maple syrup for a different flavor.
How to Serve: Pair with coleslaw or cucumber salad for a refreshing meal.
Storage & Freshness: Keep in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare glaze in advance and store in the fridge for up to a week.