Dive into a plate of pure indulgence with these Smoked Salmon Burnt Ends. The tender, fatty cuts of salmon belly are slow-smoked to perfection, capturing that deep, rich wood-fired essence, then tossed in a sticky, sweet, and slightly spicy glaze that clings to every delicious bite. Each piece delivers a melt-in-your-mouth texture with an irresistible balance of smoky, sweet, and savory flavors.
Ideal for your next backyard BBQ or special gathering, these burnt ends are the showstopping seafood twist you’ve been craving. Easy to prepare yet guaranteed to impress, this dish turns simple ingredients into a mouthwatering masterpiece. Serve them as an appetizer, snack, or even the centerpiece of your seafood feast, either way, they’re bound to become a new favorite!
Full Recipe:
Ingredients:
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2 pounds salmon belly (skin removed)
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2 tablespoons olive oil
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1/4 cup brown sugar
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2 tablespoons honey
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2 tablespoons hot sauce
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1 tablespoon Dijon mustard
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1 teaspoon smoked paprika
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1/2 teaspoon black pepper
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1/2 teaspoon sea salt
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1/4 cup BBQ sauce (your favorite variety)
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2 tablespoons butter, melted
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Fresh parsley, chopped (for garnish)
Directions:
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Preheat your smoker to 250°F (121°C).
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Cut salmon belly into 1-inch cubes and place them in a large bowl.
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Drizzle olive oil over the salmon cubes and toss to coat.
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In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and sea salt.
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Sprinkle the seasoning mix over the salmon and gently toss to coat all pieces evenly.
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Arrange the seasoned salmon cubes on a wire rack or directly on the smoker grates.
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Smoke the salmon for 1.5 to 2 hours until they develop a rich, smoky color and firm texture.
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In a small saucepan over low heat, combine BBQ sauce, honey, hot sauce, Dijon mustard, and melted butter. Stir until warm and fully combined.
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Once the salmon cubes are smoked, carefully place them into a disposable aluminum tray.
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Pour the glaze over the smoked salmon and gently toss to coat.
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Return the tray to the smoker and cook uncovered for another 30 minutes, allowing the glaze to set and caramelize.
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Garnish with fresh chopped parsley before serving.
Prep Time: 15 minutes | Cooking Time: 2 hours | Total Time: 2 hours 15 minutes
Kcal: 310 kcal | Servings: 6 servings
Smoked Salmon Burnt Ends: A New Twist on a BBQ Classic
When you hear “burnt ends,” your mind probably jumps straight to smoky, melt-in-your-mouth beef brisket tips. But have you ever tried Smoked Salmon Burnt Ends? If not, you’re in for a treat that elevates seafood to a whole new level of barbecue mastery. These savory, slightly sweet, and tender salmon bites are proof that smoked flavors aren’t just reserved for red meat. They’re easy to prepare, incredibly flavorful, and perfect for impressing guests at your next backyard gathering.
Whether you’re a seafood lover or simply looking to try something new on the smoker, salmon burnt ends deliver a burst of flavor and texture that rivals any traditional BBQ dish. The fatty richness of salmon belly, combined with a smoky aroma and sticky glaze, offers a mouthwatering experience you’ll crave again and again. Plus, they cook much faster than beef burnt ends, making them ideal when you want big BBQ flavor without the long waiting time.
Let’s dive deeper into what makes these Smoked Salmon Burnt Ends so special, how to serve them, and a few tips to ensure yours come out absolutely perfect every time.
Why Salmon Belly?
Salmon belly is a highly prized cut of the fish, known for its high fat content, silky texture, and exceptional flavor. While often overshadowed by the fillet in most recipes, the belly holds immense culinary potential, especially when smoked. The fat marbling throughout the belly ensures it remains tender and moist even after long exposure to smoke and heat.
When used for burnt ends, the salmon belly mimics the luscious mouthfeel that people love about brisket burnt ends, but with a lighter, cleaner flavor. As it smokes, the fat renders slowly, basting each cube of salmon and intensifying the smoky, buttery goodness.
If you can’t find salmon belly specifically, a well-marbled section of salmon fillet can also be used, though the end result will be slightly leaner.
Choosing the Right Wood for Smoking
The type of wood you choose for smoking can dramatically affect the flavor of your salmon burnt ends. Here are some top choices:
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Alder: Traditional for salmon smoking, alder gives a light, sweet smoke that complements the natural flavor of the fish.
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Applewood: Offers a subtle fruitiness that enhances the glaze and pairs wonderfully with the sweetness of the sauce.
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Cherrywood: Adds a touch of color and mild sweetness, making the burnt ends visually stunning and flavor-packed.
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Maple: Slightly stronger than fruitwoods, maple imparts a deep, earthy sweetness perfect for richer BBQ glazes.
Avoid heavy woods like mesquite or hickory, which can overpower the delicate flavors of the salmon.
Tips for Perfect Smoked Salmon Burnt Ends
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Even Cubes: Cut the salmon into uniform 1-inch cubes to ensure they cook evenly and absorb smoke consistently.
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Low and Slow: Keep your smoker temperature around 250°F (121°C) for best results. Too high a heat can dry out the salmon before it absorbs enough smoke.
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Use a Wire Rack: Placing the salmon on a wire rack allows the smoke to circulate fully around each cube without sticking.
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Don’t Skip the Glaze: The sticky glaze not only adds incredible flavor but also locks in moisture and gives the burnt ends that signature glossy finish.
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Finish with Care: After glazing, return the salmon to the smoker but keep an eye on it. You want the sauce to set and caramelize, not burn.
Serving Suggestions
These smoked salmon burnt ends are incredibly versatile. Serve them:
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As an appetizer: Skewer a few on toothpicks and serve with extra dipping sauce.
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As a main course: Pile them on a plate with sides like coleslaw, cornbread, or smoked vegetables.
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In tacos: Stuff the burnt ends into warm tortillas with a slaw and a drizzle of spicy aioli.
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On salads: Toss a few cubes over a bed of mixed greens, avocado, and a lemon vinaigrette for a fresh, smoky twist.
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With rice or grits: Create a hearty bowl with smoky salmon atop creamy grits or fluffy rice.
No matter how you serve them, these burnt ends steal the spotlight!
Variations and Flavor Twists
If you want to customize the flavor, try these variations:
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Asian-Style: Swap the BBQ sauce for teriyaki sauce and sprinkle sesame seeds on top.
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Spicy Kick: Add extra hot sauce to the glaze or a pinch of cayenne pepper.
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Maple Mustard: Use a maple syrup and Dijon mustard blend for a sweet-and-savory Canadian spin.
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Herb-Infused: Add fresh dill, thyme, or rosemary to the glaze for an aromatic upgrade.
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Citrus Glaze: Mix orange or lime zest into the glaze for a bright, zesty finish.
These tweaks allow you to tailor the flavor profile to your taste preferences or the theme of your meal.
Storage and Reheating
Although they’re best fresh, you can store leftover smoked salmon burnt ends:
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In the refrigerator: Place them in an airtight container and refrigerate for up to 3 days.
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In the freezer: Freeze in a single layer and then transfer to a freezer-safe bag. They’ll keep for up to 2 months.
To reheat, warm them gently in the oven at 275°F (135°C) until heated through. Brush with extra glaze if desired to restore moisture and shine.
Health Benefits of Smoked Salmon Burnt Ends
While rich and indulgent, salmon is also packed with health benefits:
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Omega-3 Fatty Acids: Supports heart and brain health.
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High-Quality Protein: Essential for muscle repair and maintenance.
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Vitamins and Minerals: Salmon is an excellent source of B vitamins, potassium, and selenium.
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Antioxidants: The glaze often contains honey and spices, offering antioxidant properties.
Thus, while smoked salmon burnt ends feel decadent, they also deliver nutritional value, a delicious win-win!
Conclusion
Smoked Salmon Burnt Ends are a fantastic way to break away from traditional BBQ dishes while still delivering on flavor, texture, and smoky goodness. They’re easy enough for a weeknight dinner but impressive enough for special occasions or outdoor parties. Plus, with endless possibilities for customization, you can easily make this recipe your own.
Whether you’re a BBQ purist or a seafood aficionado, these burnt ends are guaranteed to delight. With their irresistible balance of smokiness, sweetness, and tender bite, Smoked Salmon Burnt Ends just might become your next BBQ obsession. Grab your smoker, fire up the coals, and prepare to wow everyone with this mouthwatering seafood masterpiece!