Salmon Burnt Ends
Category
Seafood
Smoke
Healthy
Servings
6
Prep Time
12 Hours
Cook Time
2.5 Hours
If you're a fan of burnt ends, you have to try this seafood spin on the classic dish. These Salmon Burnt Ends are brined overnight with brown sugar, honey, and our Pit Boss Maple Chipotle Rub before hitting the smoker for a bit of wood-fired flavor.
Author:
Pit Boss Kitchen
Pit Boss Kitchen
Ingredients
- Atlantic Salmon, Whole 2 lb
- 1/2 Cup Honey
- 3/4 Cup Brown Sugar
- 2 tbsp salt
Special Tools
- Ziploc Bag
- Sheet Tray
- Parchment Paper
Directions
- Dice salmon into medium size cubes (if it still has the skin make sure to remove before brining).
- Mix all dry ingredients first don't forget our Sweet Heat Rub, toss salmon into a ziploc bag and add the dry mix. Once you are done, add the honey and mix everything again. Put it in the fridge for at least 12 hours before smoking.
- After 12 hours, get your smoker to 225°F.
- Put salmon on a sheet tray with parchment paper. Place in smoker and leave it for 2 or 2 ½ hours.
- Once finally cooked take them out and let them rest for 10 minutes before digging in. Enjoy!