Smoked Salmon Burnt Ends
Smoked Salmon Burnt Ends, let's get after it!
Servings: 4 People
Ingredients
Salmon & Cure:
- 1 Side of Salmon skinned & cubed
- 1.5 cups Brown Sugar
- ¼ cup Kosher Salt
- 2 tbsp Spicy Honey
Honey Sriracha Glaze:
- 2.5 tbsp Melted Butter
- 1 tbsp Sriracha Sauce
- 1 tbsp Honey
Garnish:
- Sesame Seeds
- Scallions Chopped
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 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 2 hours or at least 30 minutes.
- 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-200F. 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 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.
- 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!
Video
Nutrition
Serving: 0.25Salmon Filet | Calories: 485kcal | Carbohydrates: 94g | Protein: 9g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 7264mg | Potassium: 334mg | Fiber: 1g | Sugar: 93g | Vitamin A: 241IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 1mg