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smoked salmon burnt ends

Smoked Maple Salmon Burnt Ends

Tender salmon cubes smoked with layers of caramelized maple syrup glaze for the perfect sweet and smoky seafood treat
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Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Salmon:
  • - 1 whole salmon fillet skin on (2-3 lbs)
  • - 2 teaspoons kosher salt
  • - 2 teaspoons black pepper
  • - 1 teaspoon garlic powder
  • - Cedar plank or butcher paper
For the Maple Glaze:
  • - 2 cups pure maple syrup
  • - ½ cup brown sugar

Method
 

  1. Soak cedar plank 30 minutes (If using a cedar plank but I used butcher paper for this recipe). Score salmon in 1-inch crosshatch pattern down to skin but not through.
  2. Brush salmon lightly with maple syrup, then season with salt, pepper, and garlic powder.
  3. Mix remaining maple syrup with brown sugar for glaze.
  4. Preheat smoker to 225°F with mild wood. Heat cedar plank on grates 5 minutes.
  5. Place salmon skin-down on plank and smoke 15 minutes before first glaze application.
  6. Brush with maple glaze every 15 minutes, building layers of caramelized coating.
  7. Smoke until internal temperature reaches 140°F, about 1-1.5 hours total.
  8. Rest 5 minutes, then cut along score lines to separate into individual cubes.

Notes

- Use pure maple syrup for best flavor and caramelization
- Don't cut through the skin when scoring - it holds everything together
- Cedar plank prevents sticking and adds subtle wood flavor
- Internal temperature should reach 140°F for properly cooked salmon

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