These maple bourbon salmon burnt ends are off. The. Charts. I’ve made a few versions of salmon burnt ends over the years, including this smoked salmon one. So, I’ve been wanting to try this combination of flavors for a while. It most definitely did not disappoint!
Maple syrup and bourbon are the perfect balance of flavors for the rich salmon in plenty of other dishes. I figured it would work well here too, especially since the burnt end method really emphasizes the smoky-sweet nature of any salmon recipe. Traditional burnt ends are made of brisket, but y’all know that I can’t resist making them not just with salmon, but with pork and even hot dogs and bologna too.
This version isn’t super complicated and has a short ingredient list, making it an easy yet impressive dish that is so freakin’ delicious. Bring these maple bourbon salmon burnt ends to any backyard cookout, game day, summer dinner party or even your next holiday gathering (July 4 cookout, anyone?). You’ll be a grill hero!
Table of Contents
- Why You’ll Love Maple Bourbon Salmon Burnt Ends
- Maple Bourbon Salmon Burnt Ends Ingredients
- How to Skin Salmon
- Cowboy Campfire Is Here
- How to Make Maple Bourbon Salmon Burnt Ends
- What to Serve with Maple Bourbon Salmon Burnt Ends
- Leftovers and Reheating
- More Burnt Ends
- FAQs
- Flavor X Fire & FOOD X Fire
- Maple Bourbon Salmon Burnt Ends Recipe
Why You’ll Love Maple Bourbon Salmon Burnt Ends
Salmon filets are rich, buttery and fatty (in the best way). Because of these qualities, the natural sweetness of maple syrup and the smokiness of bourbon really complement the fish. They cut through the rich oils of the fish and caramelize for that beautifully smoked finish we want in any burnt ends recipe. You’ll often see soy sauce and brown sugar used in this way too!
So, I’ve got maple and bourbon in this maple bourbon salmon burnt ends recipe not once, but twice! Twice in the methods and twice in the ingredients. I’m using both the raw ingredients and my new Maple Bourbon Seasoning in the salmon cure and the sweet bourbon-maple glaze. Overall, it’s a short ingredients list, so each component has a chance to shine. The salmon needs to cure for at least eight hours, so make sure you leave enough time for this step. I added brown sugar to the cure as well to get some extra stickiness into the cure. The cook itself is low and slow heat too, but it’s all really hands off. So make yourself an Old Fashioned or a Manhattan for that cooking time, kick back while the salmon cooks and let the freakin’ delicious salmon smoke smell fill your backyard!
Looking for more smoked salmon recipes? Check out my Smoked Candied Salmon, Hot Smoked Salmon and Smoked Salmon!
Maple Bourbon Salmon Burnt Ends Ingredients
- Salmon & Cure: You’ll want a side of skinned and cubed salmon, brown sugar, kosher salt, Maple Bourbon Seasoning, maple syrup and bourbon.
- Maple Bourbon Glaze: The glaze has only three ingredients! Melted butter, maple syrup and Maple Bourbon Seasoning are all you need.
How to Skin Salmon
You can typically buy salmon already skinned at the grocery store. But, if you come home with skin-on salmon fillets, it’s easy to take the skin off at home. First, place the salmon skin side down on a cutting board. Make sure you’ve patted the fish dry for this step. Then, grab the tail end (the narrower end of the side of salmon). Using a sharp knife, make a small cut between the fish flesh and the skin. This will separate a small bit of skin from the meat. Hold that piece nice and tight and stick your knife blade between the skin and the meat. Make sure you’re angling the blade a little bit downward, toward the skin. Wiggle the skin back and forth (don’t saw) while holding the knife steady, sliding the knife down the filet until you full separate the flesh and skin.
You could also try this method with just your hand?! If you do, let me know how it turns out!
How to Make Maple Bourbon Salmon Burnt Ends
Prepping and Curing the Salmon
First, skin your 1 side of salmon and cut into cubes. I like 2-inch cubes here! But if you want smaller salmon snacks, you could try 1-inch cubes.
Next, add the cubes to a bowl or food-safe bag. In a separate bowl, mix together your 1.5 cups brown sugar, 1/4 cup kosher salt, 2 ounces bourbon and 1/4 cup Maple Bourbon Seasoning. Add the mixture to your salmon, along with the 2 tablespoons maple syrup. Mix together and place the salmon into the fridge. Let cure for at least 8 hours but ideally 12-24 hours. Make sure to toss the salmon cubes every 4 hours so that it gets evenly cured.
Smoking the Salmon
When the curing is done, pull the salmon out and gently wash with cold water to release any excess cure from the outside of the salmon. Place the salmon cubes on a baking sheet, and place in the fridge uncovered for 1-2 hours until the outside has developed a tacky texture.
Next, preheat your smoker for 185 degrees Fahrenheit. Add some wood chips or wood chunks for more smoky flavor.
Pull your salmon out of the fridge and let sit at room temperature for 15 minutes. Then, place the salmon cubes into the smoker and cook for about 2 hours until they have become browned and caramelized all over. Make sure to keep the temperature within 185 degrees F as the white protein inside the salmon will leak out if hotter.
Glazing the Salmon
About 1 hour before the salmon is done, mix together the maple bourbon glaze. You’ll use 2.5 tablespoons melted butter, 2 tablespoons maple syrup and 1 tablespoon Maple Bourbon Seasoning for this sweet glaze. Glaze the salmon all over and let sit in the smoker until done. Once done, pull the salmon out and let cool for 5 minutes.
As the salmon cools, garnish with green onions and sesame seeds. Serve and enjoy!
What to Serve with Maple Bourbon Salmon Burnt Ends
Basically any side you love with salmon will work well with this maple bourbon salmon burnt ends recipe! Brussels sprouts, grilled asparagus or a simple green salad would be so freakin’ delicious, along with some crusty bread, cornbread, rice, roasted potatoes or baked sweet potatoes.
Leftovers and Reheating
If you have leftover salmon burnt ends, store in an airtight container in the fridge for up to 3 days. You’ll want to reheat these delicious burnt ends at low heat so you don’t dry out the salmon. Place them in a 250-degree F oven or in your smoker at the same temp for 10-15 minutes and you’ll be ready for more smoked salmon burnt ends.
More Burnt Ends
FAQs
So most of the salt and sugar is actually for the cure! You’ll wash off that much salt before the salmon hits the smoker. This step is to create the outside texture that is sticky so that the smoke will adhere to the salmon. The end result is very similar to candied salmon or cured salmon.
For these maple bourbon salmon burnt ends, it’s more about achieving the right outside texture when they are done, rather than the internal temperature. The salmon bites cure and smoke for so long that you’ll be all good on them cooking through.
The problem with a marinade is that it won’t get the same sticky texture on the outside. That’s because the curing process creates a thin layer of sugar on the outside of the fish. That being said, I would just cure it for 4 hours!
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Maple Bourbon Salmon Burnt Ends
Ingredients
Salmon & Cure:
- 1 Side of Salmon skinned & cubed
- 1.5 cups of Brown Sugar
- ¼ cup of Kosher Salt
- ¼ cup Maple Bourbon Seasoning
- 2 tbsp of Maple Syrup
- 2 oz of Bourbon
Maple Bourbon Glaze:
- 2.5 tbsp of Melted Butter
- 2 tbsp Maple Syrup
- 1 tbsp Maple Bourbon Seasoning
Garnish:
- Sesame Seeds
- Chopped Scallions
Instructions
- Cube and skin your salmon first. Next, add it to a bowl or food safe bag. In a separate bowl, mix together your brown sugar, kosher salt, bourbon and Maple Bourbon Seasoning. Add the mixture to your salmon along with the maple syrup. Mix together and place the salmon into the fridge. Let cure for at least 8 hours but ideally 12-24 hours. Make sure to mix the salmon every 4 hours so that it gets evenly cured.
- When the curing is done, pull the salmon out and gently wash with cold water to release any excess cure. Place the salmon cubes on a baking sheet, and place in the fridge uncovered for 1-2 hours until the outside has developed a tacky texture.
- Preheat your smoke for 185F. Add some wood chips or wood chunks for added smoke flavor.
- Pull your salmon out of the fridge and let sit at room temperature for 15 minutes. Place the salmon into the smoker and cook for about 2 hours until they have become browned and caramelized all over. Make sure to keep the temperature within 185F as the white protein inside the salmon will leak out if hotter.
- About 1 hour before the salmon is done, mix together the maple bourbon glaze. Glaze the salmon all over and let sit in the smoker until done. Once done, pull the salmon out and let cool for 5 minutes.
- As the salmon cools, garnish with scallions and sesame seeds. Serve and enjoy!
