Description
A unique twist on classic BBQ burnt ends using salmon, these sweet, smoky bites are rich and perfect for any gathering.
Ingredients
- 1 side of fresh salmon, skinned and cut into cubes
- 1/2 cup brown sugar
- 1/4 cup kosher salt
- 1/4 cup spicy honey
- 1/4 cup butter, melted
- 2 tablespoons honey
- 1 tablespoon sriracha
- Sesame seeds, for garnish
- Chopped scallions, for garnish
Instructions
- Cut the salmon into evenly sized cubes and place them in a bowl.
- Mix brown sugar and salt, then coat the salmon thoroughly. Add spicy honey and mix again.
- Cover and refrigerate for at least 120 minutes.
- Rinse the salmon gently under cold water to remove excess salt, then pat dry.
- Place the cubes on a tray and refrigerate uncovered for 1–2 hours.
- Preheat your smoker to about 85–95°C (185–200°F).
- Let the salmon sit at room temperature for 15 minutes, then place it in the smoker.
- Cook for 180–240 minutes, keeping the temperature steady and low.
- Mix melted butter, honey, and sriracha about an hour before the end, then brush over the salmon cubes.
- Continue smoking until the salmon is caramelized and slightly firm on the outside.
- Remove, let cool slightly, then garnish with sesame seeds and scallions.
Notes
For best results, ensure the salmon develops a tacky surface before smoking. Rinse well after curing to avoid excessive saltiness.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Appetizer
- Method: Smoking
- Cuisine: American