Salmon Burnt Ends on a Pit Boss

Do you love the smoky flavor of burnt ends but want to switch up your usual recipe?

Introducing this perfect combination of sweet and smoky flavor-infused salmon pieces.

Quality fish is a must before we get creative with a beautiful glaze.

Get your Pit Boss fired up for this smoked salmon recipe with amazing flavor.

Burnt Ends – Why Are They So Good?

Burnt ends comes from a chemical reaction known as the milliard reaction.

This is when sugar caramelizes on the fat and proteins of your meat ingredient. 

The classic protein used to make burnt ends is beef brisket.

They became a delicacy in BBQ culture for their intense flavor and caramelised candy texture. 

Burnt ends from salmon are a replication of this process.

The natural and added sugars combined with the fatty fish skin are heaven producing a burnt-end salmon candy!

What You To Make Salmon Burnt Ends

Salmon

Brown sugar

Kosher salt

Honey

Butter

Apricot jam

Soy sauce

Siracha/ hot sauce

Sesame seeds

Chopped chives

Equipment You Need

  • Pellet grill or charcoal smoker
  • Choice of Pit Boss wood chips
  • Mixing bowl
  • Sharp knife
  • Wire rack
  • Airtight container
  • Thermometer probe
  • Basting brush
  • Aluminum foil

Why You’ll Love This Pit Boss Salmon Burnt Ends Recipe

  • Smoked salmon burnt ends have a quicker cook time for barbecue cravings.
  • Salmon is packed with omega-3 fatty acids and makes a healthy alternative. 
  • Use flavor infusions that might not work with other types of meat.
  • A delicious alternative to a classic BBQ dish.

What Is The Temperature When Cooking Salmon Burnt Ends 

We will be smoking the salmon on indirect heat at 200˚F.

How Long To Smoke The Salmon Burnt Ends On A Pit Boss

I recommend smoking for 3 hours.

This is enough time for the salmon to transform to burnt ends and for the flavor to infuse.

What If I don’t Have A Pit Boss Smoker?

I highly recommend using a Pit Boss smoker.

But it can be done on a wood fire or charcoal grill.

Tip: Still want a smoke flavor?

Add a drop of liquid smoke to your glaze.

What Internal Temperature Should Salmon Burnt Ends Be?

The safe internal temperature to eat salmon is 140˚F

After curing the salmon is ready to eat.

So no need to mess around with a temperature probe.

Or monitoring the internal temp.

Go have some fun!

What To Serve With Our Delicious Salmon Burnt Ends Recipe

– Cream cheese stuffed mushrooms with garlic.

– Burnt ends from other products like beef brisket or pork butt.

– Coconut rice with peas.

Methods for Salmon Burnt Ends

How To Prepare The Salmon

Buy the freshest side of salmon you can find available.

Ask them to remove all the pin bones. 

– Cut the quality fish into pieces that are all a similar size. 

– Pat dry with a paper towel.

– Refrigerate while you make the cure. 

Tip: Keep the fish skin to make a stock or smoke for later!

How To Cure The Salmon

Smoking is a popular way to cure salmon. In this recipe smoking is our cooking process. 

But we will be dry curing with salt and sugar first which removes excess water.

It will also permeate the protein and fat in the skin adding the first layer of flavor to our salmon portions.

– Mix the dry cure ingredients in a bowl thoroughly. 

– Put half of your cure mix in an airtight container.

– Take the salmon pieces and cover them in the dry cure. 

– Cover the salmon with the remainder of your cure mix.

– Seal and refrigerate for at least 12-14 hours. 

Step 1: Cure & Preparation Of The Salmon 

Cut into 1.5-inch bite-size pieces.

Add salmon into an extra large zip lock bag. Add curing mix and massage until coated.

Sit in the fridge for 12-14 hours. Rotate every 4 hours or so to ensure even brining.

The cure will draw out a lot of liquid.

Empty the zip lock bag into a colander.

Strain out the excess liquid.

Rinse with fresh water for 1 minute to remove all cures.

Pat dry with a paper towel then place on a wired rack.

Let it sit in the fridge for 1 hour to dry. 

Step 2: Smoking The Salmon

Set the Pit Boss Smoker to 200F.

Place the rack into the middle of the smoker.

Drippings will be caught by placing a foil-wrapped pan beneath.

Step 3: Making The Glaze 

While the smoking is in the smoker, you should make the glaze

The sweet apricot and heat in this glaze will cut through the natural fat in the salmon pieces. 

Super easy and quick to make.

This is not a sauce so watch for the consistency. It should be sticky and caramelized from the sugars. 

A little goes a long way!

This part is for brushing onto the burnt ends at the last minute of this recipe. 

– Melt the butter in a saucepan on low heat. (Make sure it doesn’t brown or burn)

– Add the other ingredients to your melted butter.

– Reduce until half. 

– Has it become too thick? Add a dash of water to get the consistency you want!

Step 4: Apply The Glaze 

Cook the salmon for an hour then baste with liquid every 30 min.

Smoke for another 1.5 hrs or so or until the salmon is at least 140°F.

Step 5: Plate Up and Devour!

Remove the salmon burnt ends and portion them up.

Garnish with chopped chives and sesame seeds

Salmon Burnt Ends

Get your Pit Boss fired up for this smoked salmon burnt ends recipe. It just like meat candy but better
Prep Time1 hour
Cook Time3 hours
Total Time4 hours
Course: Appetizer, lunch, main
Cuisine: American, Barbecue
Servings: 5 serves
Calories: 233kcal
Author: Charlie
Cost: 12

Equipment

  • Pellet grill or charcoal smoker
  • Choice of Pit Boss wood chips
  • Mixing bowl
  • Sharp knife
  • Wire rack
  • Airtight container
  • Thermometer probe
  • Basting brush
  • Aluminum foil

Ingredients

  • 2.5 lbs Salmon side

Cure Ingredients 

  • cups brown sugar
  • ¼ cup kosher salt
  • ½ cup honey

Basting/Glaze Ingredients

  • 2 tbsp butter
  • 2 tbsp apricot jam
  • 1 tbsp soy sauce
  • 1 tsp sriracha/hot sauce

Garnish Ingredients 

  • sesame seeds
  • fresh chopped chives

Instructions

Step 1: Cure & Preparation Of The Salmon 

  • Cut into 1.5-inch bite-size pieces.
  • Add salmon into an extra large zip lock bag.
  • Add curing mix and massage until coated.
  • Sit in the fridge for 12-14 hours.
  • Rotate every 4 hours or so to ensure even brining.
  • Empty the zip lock bag into a colander.
  • Strain out the excess liquid.
  • Rinse with fresh water for 1 minute to remove all cures.
  • Pat dry with a paper towel then place on a wired rack.
  • Let it sit in the fridge for 1 hour to dry. 

Step 2: Smoking The Salmon

  • Set the Pit Boss Smoker to 200F.
  • Place the rack into the middle of the smoker.
  • Drippings will be caught by placing a foil-wrapped pan beneath.

Step 3: Making The Glaze 

  • Make the basting glaze as per the directions above.

Step 4: Apply The Glaze 

  • After cooking for an hour begin baste with liquid every 30 min.
  • Smoke for another 1.5 hrs or until the salmon is at least 140°F

Step 5: Create Your Dishes & Enjoy

  • Remove the salmon burnt ends and portion them up.
  • Sprinkle the garnishes on top.

Smoke On!

Charlie

Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).

I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!

You can read more about me on our About Us page.

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