Smoked Salmon Burnt Ends
Experience the unique and savory taste of smoked salmon burnt ends, a delectable treat perfect for seafood lovers and BBQ enthusiasts. Fatty chunks of salmon are smoked until they are charred on the outside and melt-in-your-mouth tender on the inside, offering a creative twist on traditional burnt ends. Packed with omega-3 fatty acids and high-quality protein, these bites are a delicious and nutritious addition to any diet. Whether you're entertaining guests or looking for a special snack, don't hesitate to treat your taste buds to the mouthwatering flavor of smoked salmon burnt ends.
Equipment
- Z Grills 10502B Wood Pellet Grill
- Z Grills Cherry Wood Pellets
Ingredients
- Salmon
- 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
Instructions
- 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!