The first time I made smoked salmon burnt ends, I was blown away but how fun and unique the recipe was. The bite-sized cubes combined what I love about a burnt end with the meaty, rich flavors of salmon for an absolute winner. I knew I had to try this recipe again with new spins on the smoky flavors.
I also wanted to try these salmon burnt ends with Verlasso salmon. Since the salmon are grown in Patagonia, where two of the coldest currents in the word converge, the fish stay active, strong and healthy. The company’s products are also carbon neutral and they focus on freshness, sustainability and animal welfare. Which all adds up to some freakin’ delicious fish!
Post sponsored by Verlasso
Why You’ll Love Smoked Salmon Burnt Ends
Traditional burnt ends are the flavorful, fatty chunks cut from the point end of a whole packer brisket — also known as the top muscle. Because this part has more marbling, it naturally delivers more flavor. As the meat undergoes a long, slow cook time, the excess fat gradually renders down. Once that cooking process is complete, you have mouthwatering cubes of beef that are absolutely irresistible.
Over the years, I’ve broadened my burnt ends horizons to include beef chuck roast, pork belly, shoulder clods, bologna, even hot dogs. And, of course, salmon. For this recipe, I’m riffing on my original take to include bourbon in the cure.
With its combination of smoky and sweet flavors, the bourbon is a perfect match for rich, fatty texture and flavor of the salmon burnt ends. The honey sriracha glaze tops it all off for a recipe that is well worth the cook time! Between the curing and smoking, the smoked salmon burnt ends do take a while. But it’s mostly hands off, especially while the salmon cooks, so you can kick back with a drink and let the incredible smells wash over you.
Looking for more salmon and bourbon? Check out Bourbon Bacon Pecan Salmon and Maple Bacon Bourbon Salmon Bites.
Smoked Salmon Burnt Ends Ingredients
- Salmon & Cure: We’ll skin and cube a side of salmon and cure it with brown sugar, kosher salt, honey and bourbon.
- Honey Sriracha Glaze: Doesn’t get much better than melted butter, sriracha and honey to glaze the salmon.
- Garnish: Top off your salmon burnt ends with sesame seeds and chopped scallions.
Why We’re Curing Our Salmon
Curing fish dates back to those dark days before refrigerators, when cooks cured fish like salmon to kill parasites and bacteria. We’ve been blessed with refrigeration, but we still go through this process for a couple reason.
First, the salt and sugar in the cure draw the moisture out of the salmon, which creates a denser, more tender texture. And second, but definitely just as important, the salmon absorbs the flavors in the cure as it sits. Plain salmon versus salmon that tastes like brown sugar, honey and bourbon? Definitely going with the latter for salmon burnt ends.
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How to Make Smoked Salmon Burnt Ends
Curing the Salmon
First, using a sharp knife, skin your 1 side of Verlasso salmon and cut into 1-inch cubes. Next, add the salmon cubes to a bowl or food-safe bag.
In a separate bowl, mix together brown sugar and kosher salt. Add the mixture to your salmon, along with honey (spicy if you can find it) and bourbon. Mix together and place the salmon into the fridge. Let cure for at least 8 hours but ideally 12-24 hours. Make sure to stir the salmon every 4 hours so that the cubes gets evenly cured.
When the salmon finishes curing, remove from the fridge 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.
Smoking the Salmon Burnt Ends
Once you’re ready to cook, preheat your smoker to 185 degrees Fahrenheit. Toss in 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. Then, place into the smoker and let the salmon smoke for about 2 hours, until the cubes have become browned and caramelized all over. Make sure to keep the temperature within 185 degrees Fahrenheit as the white protein inside the salmon will leak out if hotter.
Glazing and Finishing Your Salmon Burnt Ends
About 1 hour before the salmon finishes cooking, mix together melted butter, sriracha and honey for the honey sriracha glaze. Glaze the salmon all over and let sit in the smoker until it’s reached temp. Once done, pull the salmon out and let cool for 5 minutes.
As the salmon cools, garnish your smoked salmon burnt ends with scallions and sesame seeds. Serve and enjoy!
What to Serve with Smoked Salmon Burnt Ends
These smoked salmon burnt ends would be so freakin’ delicious with rice (even coconut rice if you’re feeling extra), cucumber salad, stir-fried green veggies like snow peas or grilled asparagus.
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.
For More Burnt Ends
FAQs
So most of the salt and sugar is actually for the cure! You’ll wash it off before it hits the smoker. This step creates a sticky outside texture so that the smoke will adhere to the salmon. The end result is very similar to candied salmon or cured salmon.
Unfortunately, a marinade won’t get us the same sticky texture on the outside of the salmon burnt ends. That’s because the curing process creates a thin layer of sugar on the outside of the fish. If you’re short on time, you can get away with curing for just four hours instead of eight.
You could use your oven to make the salmon burnt ends. Same temperatures, but they just won’t have the smoky flavors. Keep the temperature low so the sugar doesn’t burn!
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Salmon Burnt Ends
Ingredients
Salmon & Cure:
- 1 Side of Salmon skinned & cubed
- 1.5 cups of Brown Sugar
- ¼ cup of Kosher Salt
- 2 tbsp of Honey
- 2 oz of Bourbon
Honey Sriracha Glaze:
- 2.5 tbsp of Melted Butter
- 1 tbsp of Sriracha Sauce
- 1 tbsp of Honey
Garnish:
- Sesame Seeds
- Chopped Scallions
Instructions
- Cube and skin your Verlasso salmon first. Next, add it to a bowl or food safe bag.
- In a separate bowl, mix together your brown sugar and kosher salt. Add the mixture to your salmon along with the bourbon and spicy honey. 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 honey sriracha 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!
