Salmon burnt ends are a delicious and increasingly popular BBQ dish that involves smoking and grilling salmon to create tender, flavorful bites. Similar to traditional burnt ends made with beef, salmon burnt ends have a succulent texture and a smoky flavor. In this blog, we will guide you through the process of making mouth-watering salmon burnt ends that will be a hit at your next BBQ.
Table of Contents
How to Make Delicious Smoked Salmon Burnt Ends at Home
Choosing the Right Salmon
When making salmon burnt ends, it’s essential to choose the right type of salmon. There are five species of salmon: King (Chinook), Coho (Silver), Sockeye (Red), Pink (Humpy), and Chum (Dog). For salmon burnt ends, we recommend using King salmon, which has a higher fat content and will result in a more tender and flavorful dish.
When selecting salmon, look for fillets with a bright, shiny appearance and firm, shiny flesh. Avoid salmon with brown spots, a strong fishy odor, or a slimy texture.
Before smoking the salmon, it’s essential to remove the skin and any pin bones. To remove the skin, place the salmon skin-side down on a cutting board and use a sharp knife to cut between the flesh and skin, using a sawing motion.
Orange Butter Dipping Sauce
Mix and simmer the sauce ingredients on low heat for 5-10 minutes while stirring continuously. After 10 minutes, add butter and orange extract. Simmer for another 5 minutes to thicken. Reserve 1/4 of the sauce for dipping.
Preparing the Salmon Cubes
Preheat your Z Grills smoker to 225°F. Cut the salmon into uniform 1 1/2 x 1 1/2-inch cubes and generously apply your favorite sweet rub, such as Uncle Steve Shake desert shake. When the smoker reaches the desired temperature, carefully place the salmon cubes on a wire rack and insert it into the smoker. Smoke the salmon for about 30 minutes, or until the internal temperature reaches 125°F.
Basting the Salmon with Maple Bourbon Glaze
After 30 minutes, start basting the salmon with the maple bourbon glaze. Add all the salmon cubes to a pot and coat them with the glaze. Smoke for another 30 minutes, basting every 15 minutes, until the internal temperature of the salmon reaches 145°F.
Serving and Pairing
Salmon burnt ends can be served as an appetizer or a main dish, depending on the occasion. To serve as an appetizer, arrange the burnt ends on a platter and garnish with chopped parsley or cilantro. For a main dish, pair the burnt ends with a side salad or roasted vegetables.
When it comes to pairing salmon burnt ends, we recommend serving them with a crisp white wine or a light beer. For a non-alcoholic option, try sparkling water infused with lemon or lime.
To store leftover salmon burnt ends, wrap them in aluminum foil or an airtight container and refrigerate for up to three days. To reheat, place the salmon in a preheated oven or on a grill until heated through. Enjoy!
Salmon burnt ends are a delicious and unique take on traditional BBQ. With the right type of salmon, proper smoking technique, and flavorful seasoning, you can create a dish that will impress your guests and become a new favorite at your BBQ gatherings. So, give it a try, and enjoy the delicious taste of salmon burnt ends!
More Burnt Ends Recipes
If these salmon burnt ends didn’t hit the spot, no fear! Z Grills has a bunch of other burnt ends recipes to satisfy any craving you may have. Check out a few of our features below.
- Hot Dogs Burnt Ends
- Poor Man’s Burnt Ends
- Maple Bourbon Pork Belly Burnt Ends
- Brisket & Beef Chunk Burnt Ends
Q: What are salmon burnt ends?
A: Salmon burnt ends are small, bite-sized pieces of smoked salmon that are glazed with a sweet and savory sauce. They are a twist on traditional beef burnt ends and are a delicious way to enjoy smoked salmon.
Q: What is the best type of salmon to use for burnt ends?
A: The best type of salmon to use for burnt ends is a fattier fish like King or Coho salmon. The higher fat content will help keep the fish moist during the smoking process and prevent it from drying out.
Q: What type of seasoning should I use on the salmon?
A: A simple dry rub made with a combination of brown sugar, salt, black pepper, and paprika is perfect for salmon burnt ends. You can also add some garlic powder and onion powder for extra flavor.
Q: How long should I smoke the salmon?
A: Smoke the salmon for 1 hour at 225°F or until the internal temperature reaches 145°F.
Q: What type of glaze should I use for salmon burnt ends?
A: A sweet and savory glaze made with maple syrup, bourbon, soy sauce, and brown sugar is perfect for salmon burnt ends. You can also add a touch of orange extract for extra flavor.
Q: How often should I baste the salmon with the glaze?
A: Baste the salmon with the glaze every 15 minutes during the second half of the smoking process.
Q: Can I make salmon burnt ends ahead of time?
A: Yes, you can make salmon burnt ends ahead of time and reheat them in the oven or on the grill. Just be sure to store them in an airtight container in the refrigerator until you are ready to reheat them.
Q: What is the best way to serve salmon burnt ends?
A: Serve salmon burnt ends as an appetizer or main course. They are great on their own or served with a side of rice or roasted vegetables. Garnish with sesame seeds or chopped green onions for extra flavor and presentation.
Smoked Salmon Burnt Ends
- Uncle Steve Shake desert shake (or use your favorite sweet rub)
Maple Bourbon Glaze with notes of Orange
- 3/4 cup of a good grade A maple syrup
- 1/8 cup light brown sugar
- 2 TBS bourbon
- 1 TBS Dijon mustard
- 1 TSP Soy
- 1 TBS Granulated garlic
- 2 Drops of pure orange extract
- In a saucepan, mix together the maple syrup, brown sugar, bourbon, Dijon mustard, soy sauce, granulated garlic, pure orange extract, and butter. Simmer on low heat for 5-10 minutes while continuously stirring.
- Continue to simmer the rest for 5 more minutes or until the glaze thickens. Reserve 1/4 of the glaze for dipping.
- Preheat your Z Grills smoker to 225°F.
- Cube the salmon into uniform 1 1/2 x 1 1/2 inch pieces.
- Apply the sweet rub to all sides of the salmon.
- Once the smoker reaches 225°F, place the salmon on a wire rack and add it to the smoker.
- Smoke for 30 minutes or until the internal temperature of the salmon reaches 125°F.
- Baste the salmon with the maple bourbon glaze and continue to smoke for another 30 minutes, basting every 15 minutes.
- Once the salmon reaches an internal temperature of 145°F, remove it from the smoker.
- Sprinkle sesame seeds on top of the salmon.
- Plate the salmon burnt ends and serve with the reserved maple bourbon glaze for dipping. Enjoy!
How much orange extract? The measurement is not listed. What if I don’t have orange extract? Can orange juice be used?
You can add about 2 drops of dry orange extract to the saucepan. In this recipe, using orange extract will be better.”