Salmon Burnt Ends

Salmon Burnt Ends

Salmon burnt ends are a quick, flavour-packed twist on classic BBQ burnt ends. Cubed salmon is seasoned, smoked low and slow, then glazed until sticky and caramelised. This recipe is easy, fast, and delivers an incredible balance of sweet heat, smoke, and tender fish.

Choosing the Salmon:
Use a skinless side of salmon with even thickness so the cubes cook consistently. Atlantic salmon works perfectly due to its fat content, which helps keep the burnt ends moist and rich after smoking.

Equipment You’ll Need:
•    Pellet smoker (Z Grills or similar)
•    Instant-read thermometer
•    Wire rack (helps airflow and prevents sticking)
•    Small saucepan for the glaze

Why Salmon Works for Burnt Ends:
Traditional burnt ends rely on fat rendering and bark formation. Salmon has a naturally rich fat content, and when coated in a sweet rub and smoked, it forms a sticky crust while staying flaky and tender inside. It’s also much quicker than beef or pork burnt ends.

Preparation:
Start by removing the skin from the salmon if it isn’t already off. Cut the salmon into even cubes, roughly 3–4cm (1.2–1.6 inches). This size gives a perfect bite while still allowing enough surface area for seasoning and smoke.

Mix the rub ingredients together in a small bowl. Coat the salmon cubes thoroughly, making sure all sides are covered. A wire rack sprayed with oil helps keep the salmon from sticking once it goes into the smoker.

The Cook:
Set your pellet smoker to 135°C (275°F). Once it has reached temperature, place the rack of seasoned salmon into the smoker.

Smoke the salmon for 35–40 minutes, or until the internal temperature reaches 51°C (125°F). This is the point where the salmon is ready for glazing.
While the salmon cooks, prepare your glaze on the stovetop. Let it simmer gently until slightly thickened.

Once the salmon hits temp, brush or toss the pieces in the glaze, then return them to the smoker for another 15 minutes, or until the internal temperature reaches 60°C (140°F) and the glaze has tacked onto the surface.

The Payoff:
Remove the salmon burnt ends from the smoker and allow them to cool for a couple of minutes. They should be shiny, sticky, sweet, smoky, and tender. Serve immediately as an appetiser or as part of a shared BBQ platter.

Ingredients:
Main Ingredient
•    1 side of salmon, skin removed (approx. 1–1.2kg / 2.2–2.6 lbs)

Rub Ingredients
•    2 tbsp sweet paprika
•    2 tbsp brown sugar
•    1 tsp kosher salt
•    ½ tsp coarsely ground black pepper
•    1 tsp mustard powder
•    1 tsp garlic powder
•    1 tsp onion powder
•    ¼ tsp cayenne pepper

Glaze Ingredients
•    ⅓ cup ketchup
•    1 tbsp apple cider vinegar
•    2 tbsp brown sugar
•    2 tbsp honey
•    1 tbsp kecap manis
•    2 tsp Worcestershire sauce
•    ½ tsp garlic powder

Recipe Steps:
1    Prep the salmon:
Remove the skin if needed, then cut the salmon into 3–4cm (1.2–1.6 inch) cubes.
2    Make the rub:
Combine all rub ingredients in a small bowl.
3    Season:
Coat the salmon cubes on all sides and place them onto an oiled wire rack.
4    Preheat the smoker:
Set pellet smoker to 135°C (275°F).
5    Smoke the salmon:
Place the rack into the smoker and cook for 35–40 minutes, or until internal temp reaches 51°C (125°F).
6    Make the glaze:
Combine glaze ingredients in a small pot. Simmer over low heat for 15 minutes, stirring occasionally.
7    Glaze the salmon:
Brush or toss the salmon cubes in the glaze, then return them to the smoker.
8    Finish cooking:
Smoke for another 15 minutes, or until internal temp reaches 60°C (140°F) and the glaze becomes tacky.
9    Serve:
Rest for 2–3 minutes, then serve warm.

Recipe Info:
•    Prep Time: 10 minutes
•    Cook Time: 50–60 minutes
•    Serves: 3–5
•    Effort: Easy
•    Course: Appetiser / Snack
•    Cuisine: American / Australian
•    Hydration: 2 beers (optional… but recommended)

Tips & Variations
Use different woods:
Fruit woods like apple or cherry work beautifully with salmon. For stronger smoke, try hickory or a hardwood blend.
Swap the glaze:
Use maple syrup instead of honey, or add a teaspoon of chipotle in adobo for a smoky kick.
Make it spicier:
Increase cayenne in the rub or add hot sauce to the glaze.
No pellet smoker?
You can cook these on a charcoal kettle using indirect heat at 135°C (275°F). Add a chunk of fruit wood for clean, gentle smoke.
Crispier exterior option:
For a firmer bark, give the glazed salmon an extra 5 minutes in the smoker.

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