Smoked Salmon Burnt Ends

Dish Info

Ingredients

9

servings

4

8 ½

hours

Ingredients

Side of Salmon skinned & cubed

1

1.5

cups

Brown Sugar

Kosher Salt

Spicy Honey

2

Melted Butter

Sriracha Sauce

2.5

tbsp

Honey

¼

cup

1

tbsp

1

tbsp

Sesame Seeds & Scallions

Garnish

tbsp

Cure the Salmon

Pre-Preparation

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 and kosher salt.  Add the mixture to your salmon along with the 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.

Step 1

Prep the Salmon

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.

Step 2

Smoke the Salmon

Let the salmon sit at room temp for 15 minutes while you preheat the smoker. Place the salmon into the smoker and cook for about 3-4 hours until they have become browned and caramelized all over. Make sure to keep the temperature within 185-200F as the white protein inside the salmon will leak out if hotter.

Step 3

Glaze

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.

Step 4

Serve

As the salmon cools, garnish with scallions and sesame seeds. Serve & enjoy!

Derek has been grilling outdoors for years, host of OvertheFireCooking, his viral instagram and social accounts, is a published cookbook author, and has launched 4 spicelines inspired by his culinary style.

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