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.
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