Want to know how to make smoked salmon burnt ends? These delicious bites of juicy salmon have an irresistible, crispy exterior with super juicy and succulent salmon inside.
First cured in brown sugar, salt, and honey, they are then smoked and doused in a glaze of butter, honey, and sriracha. These irresistible bites are perfect for any gathering – whether you’re hosting game day parties, backyard barbecues, holiday celebrations, or casual get-togethers with friends.
They also make an excellent addition to potluck dinners, tailgate parties, or even as a special weekend treat for the family. Once you serve them up, you’ll watch as they disappear in no time – they’re consistently the most popular appetizers at my game day parties and never fail to have guests asking for the recipe.”
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Table of contents
Easy Salmon Burnt Ends Recipe
These burnt ends take a fraction of the time compared to brisket burnt ends. That means you will eat or serve juicy salmon bites with a honey butter glaze in less than two hours. The perfect way to impress at a cookout, tailgating, or even a dinner party….because we all know that salmon is fancy.
So whip up a batch of these salmon nuggets and watch them disappear quickly. Whenever I make these for our annual game day party they are the first appetizer to run out, I now make a second batch and surprise everyone at half time.
Shopping List
- Salmon
- Brown Sugar
- Kosher salt
- Honey
- Butter
- Maple Syrup
- Sriracha
How to Make Salmon Burnt Ends
Step 1: Prep
Remove skin. Cut into 1.5-inch bite-sized pieces, and place salmon into a large ziplock bag. Add curing mix and massage until coated, and place in the fridge for at least 12 hours.
Empty the ziplock bag into a colander to strain the excess liquid. Rinse with fresh water, pat dry with a paper towel, and place on a wire rack. Sit in the fridge for 1 hour to dry (which forms a thin layer around the salmon to help the smoke adhere).
Step 2: Smoke
Set the smoker to 200°F. Place the rack in the middle of the smoker. Catch any drippings by placing a sheet pan wrapped in foil beneath.
Step 3: Glaze
Make a basting liquid of 2 tablespoons butter, one tablespoon sriracha, two tablespoons honey, and 1/2 tablespoon soy sauce. Cook for 1 hour, then baste with the liquid every 30 minutes.
Then, close the lid, let the smoked salmon burn, and continue cooking. Pull the salmon from the smoker once the internal temperature is 145°F and the salmon bites have darkened in color.
Storage and Reheating Instructions
- Store leftovers in an airtight container in the refrigerator for up to 2-3 days (shorter than other meats due to salmon’s delicate nature)
- For freezing, wrap individual portions in plastic wrap then foil, and freeze for up to 1-2 months
- Let cool completely before storing to prevent condensation
Reheating:
- Oven (recommended): Preheat to 300°F, place on a baking sheet, and gently warm for 5-8 minutes. Lower temperature prevents the salmon from drying out
- Air fryer: Heat at 300°F for 2-4 minutes – watch closely as salmon reheats quickly
- Microwave: Use 50% power in 15-20 second intervals to avoid overcooking the delicate fish
- Pan: Quickly warm in a lightly buttered skillet over low-medium heat for 1-2 minutes per side
Pro tips:
The burnt ends are also delicious served cold or at room temperature on salads or bagels
Salmon reheats much faster than other proteins, so err on the side of less time
Brush lightly with extra honey-sriracha glaze before reheating to add moisture and refresh flavors
If frozen, thaw overnight in the refrigerator first
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Are you looking for more burnt-end recipes?
Enjoy burnt ends? Here are some of my favorites
SPAM Burnt Ends
Smoked Pork Belly Burnt Ends
Burnt Ends From a Brisket Flat
What To Serve Them With
My favorite way to eat these burnt salmon ends is to sprinkle them with sesame seeds and green onions and serve with rice, or, for an appetizer, serve with a dipping sauce.
Here are some more appetizers I like to pair these burnt ends with at parties.
Pulled Pork Cakes
Pulled Pork Queso
Crunchy Meatballs
Smoked Cuban Cigars
Smoked Salmon Burnt Ends
Ingredients
- 2.5 lbs Salmon 2.5 lbs or 1.5kg
Cure:
- 1 1/2 cup brown sugar
- 1/4 cup kosher salt
Basting:
- 2 tbsp butter
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp siracha
Instructions
- Remove skin. Cut into 1.5-inch bite-size pieces. Add salmon into an extra large ziplock bag or bowl
- 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 ziplock bag into a colander to strain out all the excess liquid. Rinse with fresh water for 1 minute to remove all cure.
- Sit in the fridge for 1 hour to dry (which forms a thin layer around the salmon to help adhere the smoke).
- Set the smoker to 200°F-225°F.
- Also to catch any drippings place a sheet pan wrapped in foil beneath the rack you’ll use in the smoker
- Place the baking rack in the smoker.
- Begin making your basting liquid of 2 tbsp butter, 1 tbsp siracha, 2 tbsp honey, 1/2 tbsp soy sauce. Melt the butter over low heat in a large mixing bowl, then add sriracha, honey, and maple syrup.
- After two hours, use a basting brush to spread this glaze across the salmon cubes.
- Then, close the lid and let the smoked salmon burnt ends continue cooking. Pull the salmon from the smoker once the internal temperature is 145°F and the salmon bites have darkened in color.
- Remove the salmon burnt ends from the smoker and serve
Smoke On!
Charlie
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.
Hungry For More?
best way to do salmon!!
Can you use different types of fish with this recipe?
Great question! 😊 This recipe is written for salmon, but I think it could work well with other types of fish too. I haven’t personally tried it with anything else yet, but something like trout or snapper might be a good fit. If you give it a go, I’d love to hear how it turns out!”