Smoked Salmon Burnt Ends

  • Cooking Time: 1.5 to 2 hours at 225°F–250°F
  • Serving: 4-6
  • Difficulty: Medium

Ingredients:

  • For the Salmon:

  • 2 lbs skinless salmon fillet, cut into 1½-inch cubes

  • 1 tbsp olive oil or melted butter

  • 1 tbsp brown sugar

  • 1 tsp garlic powder

  • ½ tsp smoked paprika

  • ½ tsp salt

  • ¼ tsp black pepper

Honey Glaze:

  • ¼ cup honey or maple syrup
  • 2 tbsp melted butter
  • 1 tbsp soy sauce
  • 1 tsp Dijon mustard or lemon juice

Optional: pinch of chili flakes

Estimated Nutrition (Per 4 oz serving)

  • Calories: ~320 kcal
  • Protein: ~22g
  • Fat: ~18g
  • Saturated Fat: ~6g
  • Carbs: ~15g
  • Sugars: ~12g
  • Sodium: ~300mg 

Note: Values vary depending on glaze amount and salmon fat content.

 Instructions:

1. Preheat Pellet Grill:

  • Set to 225–250°F using maple, applewood, or cherry pellets for mild, sweet smoke.

2. Season the Salmon:

  • Toss salmon cubes gently with olive oil and dry rub (brown sugar, garlic powder, paprika, salt, pepper).

  • Let rest for 15–60 minutes in the fridge uncovered to dry the surface slightly for better bark.

3. Smoke the Salmon:

  • Place cubes on a grill-safe wire rack or foil-lined tray with space between each piece.

  • Smoke for 60–75 minutes, until salmon firms up and edges begin to caramelize.

4. Glaze & Finish:

  • Toss the salmon gently in a bowl with the glaze mixture (honey, butter, soy sauce, Dijon).

  • Return to the grill for another 20–30 minutes, until the glaze sets and the cubes are glossy and slightly sticky.

5. Serve:

  • Rest 5 minutes, then serve hot or warm. Garnish with sesame seeds, scallions, or a drizzle of extra glaze.

Pro Tips:

  • Use fatty cuts like the salmon belly or collar for the best “burnt end” texture.

  • For heat, add a touch of hot honey, chipotle powder, or sriracha to the glaze.

  • Serve with pickled onions, grilled flatbread, or cucumber slaw.