Salmon Burnt Ends

Salmon Burnt Ends are small, smoky cubes of salmon with a sweet and spicy glaze that caramelize as they cook.

introduction — Salmon Burnt Ends

Salmon Burnt Ends bring bold flavor in small bites and work great as a snack or main.
If you want another bold salmon dish, try air-fryer salmon with avocado salsa for a bright contrast.

why make this recipe — Salmon Burnt Ends

Salmon Burnt Ends are quick to make and full of flavor.
They give you smoky, sweet, and savory notes in each bite with simple steps.

how to make Salmon Burnt Ends

Follow these simple steps to get caramelized cubes of salmon that melt in your mouth.
You can use a smoker for real smoke or an oven for ease.

Ingredients : Salmon Burnt Ends

• 1 lb salmon, skinless
• 1/4 cup brown sugar
• 1/4 cup paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/2 cup barbecue sauce
• Wood chips for smoking (optional)

Directions : Salmon Burnt Ends

1. Preheat your smoker or oven to 225°F (107°C).
2. Cut the salmon into bite-sized cubes.
3. In a bowl, mix together brown sugar, paprika, garlic powder, onion powder, black pepper, and salt.
4. Toss the salmon cubes in the spice mixture until evenly coated.
5. If using a smoker, add wood chips for flavor. Place the salmon cubes on a grate or in a grilling basket.
6. Smoke the salmon for about 1.5 to 2 hours, or until it reaches an internal temperature of 145°F (63°C). If using an oven, bake until cooked through.
7. Brush the salmon with barbecue sauce during the last 30 minutes of cooking.
8. Remove from heat and let cool slightly before serving.

how to serve Salmon Burnt Ends

Serve Salmon Burnt Ends warm for best texture.

• As an appetizer with toothpicks.
• Over rice or mashed potatoes as a main.
• On top of salads or in tacos for a smoky twist.

how to store Salmon Burnt Ends

Let the salmon cool to room temperature first.

• Store in an airtight container in the fridge for up to 3 days.
• Freeze in a sealed bag for up to 1 month; thaw in the fridge before reheating.
  Reheat gently in an oven at low heat to avoid drying out.

tips to make Salmon Burnt Ends

Use even cubes so they cook the same.
For a change in flavor, see this blackened salmon recipe to learn a bolder spice mix you can adapt.
Brush sauce in stages to build a sticky glaze and avoid overcooking.

variation (if any) Salmon Burnt Ends

• Honey glaze: swap half the brown sugar for honey.
• Spicy: add cayenne or chili powder to the spice mix.
• Citrus finish: squeeze lemon over the finished bites for brightness.

FAQs Salmon Burnt Ends

Q: Can I use skin-on salmon?
A: Yes. You can leave the skin on and remove it after cooking, or cut cubes away from the skin first.

Q: How do I get a smoky flavor without a smoker?
A: Use smoked paprika in the rub and a small tray of liquid smoke in the oven, or briefly sear the cubes on a hot pan after baking.

Q: What smoker or tool should I buy to make Salmon Burnt Ends?
A: A small electric smoker works well for low-and-slow fish. Buy it here.

Q: Can I make Salmon Burnt Ends in an air fryer?
A: Yes, cut the cubes slightly larger and cook at 375°F for a shorter time while checking often.

Q: How do I know when Salmon Burnt Ends are done?
A: They reach 145°F (63°C) internally and should flake easily but remain moist.

Salmon Burnt Ends

Salmon Burnt Ends are smoky, sweet, and savory cubes of salmon coated in a flavorful glaze, perfect for snacks or as a main dish.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Course Appetizer, Main Course

Cuisine American, Barbecue

Servings 4 servings

Calories 300 kcal

Ingredients

  

Main Ingredients

• 1 lb salmon, skinless Cut into bite-sized cubes
• 1/4 cup brown sugar
• 1/4 cup paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/2 cup barbecue sauce To be brushed on during the last cooking phase
• Wood chips for smoking Wood chips for smoking Optional for added smokiness

Instructions

 

Preparation

• Preheat your smoker or oven to 225°F (107°C).
• Cut the salmon into bite-sized cubes.
• In a bowl, mix together the brown sugar, paprika, garlic powder, onion powder, black pepper, and salt.
• Toss the salmon cubes in the spice mixture until evenly coated.

Cooking

• If using a smoker, add wood chips for flavor. Place the salmon cubes on a grate or in a grilling basket.
• Smoke the salmon for about 1.5 to 2 hours, or until it reaches an internal temperature of 145°F (63°C). If using an oven, bake until cooked through.
• Brush the salmon with barbecue sauce during the last 30 minutes of cooking.
• Remove from heat and let cool slightly before serving.

Notes

Serve Salmon Burnt Ends warm for best texture. They can be used as an appetizer, main dish, or added to salads and tacos. Store in an airtight container in the fridge for up to 3 days, or freeze for up to 1 month. Reheat gently in an oven at low heat to avoid drying out.

Keyword appetizers, barbecue salmon, main dish, Salmon Burnt Ends, smoky salmon