Smoked Salmon Burnt Ends

Want to know how to make smoked salmon burnt ends? These delicious bites of juicy salmon have an irresistible crispy exterior with an explosion of flavors!

First cured in brown sugar, salt and honey, they are then smoked and doused in a glaze of butter, honey, and siracha, then you serve them up and watch as they disappear in no time, they are usually my most popular appetizers at my game day parties.

Salmon Burnt Ends Recipe

These burnt ends take a faction of time compared to brisket burnt ends. That means you will be eating or serving up 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 then disappear in no time. 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-size pieces, and place salmon into an extra 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 and pat dry with a paper towel, then place on a wired 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: Smoking the Salmon

Set the smoker to 200°F. Place the rack into the middle of the smoker. Catch any drippings by placing a sheet pan wrapped in foil beneath.

salmon-burnt-ends-recipe-pit-boss

Step 3: Glaze

Make a basting liquid of 2 tablespoons butter, 1 tablespoon siracha, 2 tablespoons honey, and 1/2 tablespoon soy sauce. Cook for 1 hour, then baste with the liquid every 30 minutes.

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.

What To Serve Them With

My favorite way to eat these salmon burnt ends is to sprinkle them with sesame seeds and green onions and serve with rice or for an appetizer, just 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

Are you looking for more burnt ends recipes?

Enjoy burnt ends? Here are some of my favorites

SPAM Burnt Ends

Smoked Pork Belly Burnt Ends

Burnt Ends From a Brisket Flat

Print Recipe
5 from 1 vote

Smoked Salmon Burnt Ends

You'll love this smoked salmon burnt ends recipe. These delicious little bites of juicy salmon have an irresistible crispy exterior with an exsplosion of flavors!
Prep Time15 minutes
Cook Time3 hours
Total Time3 hours 15 minutes
Course: Appetizer, Dinner, lunch, main, Main Course, Side Dish
Cuisine: American, Barbecue, bbq, dinner, grill, lunch
Servings: 4 people
Calories: 423kcal
Author: Charlie
Cost: 20

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.

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