Traeger Smoked Salmon Burnt Ends

These Traeger smoked salmon burnt ends are little nuggets of deliciousness with a caramelized, crispy outer and bursting with flavors.

The salmon is cured in brown sugar and salt, then slowly smoked before I coat them in a sweet and spicy glaze of sriracha, honey, and maple syrup; they are so freaking yum!

Traeger salmon burnt ends

I bet you didn’t know that salmon burnt ends were the burnt ends you needed to try! I have many names for them; smoked salmon bites, smoky salmon nuggets, honey salmon bites, or even salmon candy.

These also cook in a fraction of the time it takes to make classic burnt ends. If you’re not into seafood, try my spam-burnt ends or brisket-burnt ends.

Your guests will be left asking for more when these bite-sized pieces of heaven explode with sweetness and savoriness in each bite!

What You’ll Need

  • Salmon
  • Brown Sugar 
  • Kosher salt 
  • Honey 
  • Butter 
  • Maple Syrup 
  • Sriracha 

How to Make Traeger Salmon Burnt Ends

Step 1: Cure

Remove the skin from the salmon, cut it into 1-inch cubes, and place it in a food-safe bag or bowl. Combine the brown sugar, and kosher salt and coat the salmon.

Cover the salmon and place them in the fridge to cure overnight.

Step 2: Smoke

Preheat your smoker between 200°F and 225°F and pick the wood pellets you will use. Also to catch any drippings place a sheet pan wrapped in foil beneath the rack you’ll use in the smoker

Light wood chips like fruitwood, such as cherrywood or applewood, are recommended to not overpower the fish’s flavor. You could also go a little heavier with maple, pecan, or oak, but I wouldn’t recommend mesquite.

Remove the salmon from the refrigerator after curing overnight, and gently rinse with cold water. Pat dry and place the pieces of salmon on a wire baking rack before returning them to the fridge for another hour (which forms a thin layer around the salmon to help adhere the smoke).

Place the baking rack in the smoker.

Step 3: Make The Glaze And Baste

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.

Step 4: Serve

There are many ways to serve these burnt ends. My favorite is to sprinkle the salmon bites with sesame seeds, green onions, and chili flakes and serve them hot!

You can eat these salmon burnt ends with white rice to make it a meal or serve it with more appetizers.

How To Store Leftovers

You can store leftovers in an airtight container in the refrigerator for up to three days. Avoid leaving the salmon at room temperature for more than two hours.

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, just serve with a dipping sauce.

Here are some more appetizers I like to pair these burnt ends with at parties.

Smoked Onion Bombs

Duck Poppers

Smoked Zucchini

Want More Easy And Delicious Traeger Recipes?

Here are some of my favorite Traeger recipes you can try at home.

Traeger Smoked Chicken Thighs

0-400 Wings on a Traeger

Traeger Duck Poppers

Traeger Sweet Potatoes

Traeger Grilled Cheese

Traeger Salmon Burnt Ends

Want to make Traeger salmon burnt ends? These bite-sized salmon pieces have a caramelized crispy outer and bursting with flavors.
Prep Time10 minutes
Cook Time3 hours 15 minutes
Total Time3 hours 25 minutes
Course: Appetizer, Main Course, Side Dish
Cuisine: American, Barbecue, bbq, dinner, grill
Servings: 4 serves
Calories: 423kcal
Author: Charlie
Cost: 16

Ingredients

  • 1 2.5lbs salmon filet

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

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.

Hungry For More?

Want More Easy And Delicious Recipes?

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Smoked Sweet Potatoes

Seared and Smoked Filet Mignon

Pulled Pork

Smoked Brisket

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