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.
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.