Introduction

Smoked Maple Salmon Burnt Ends offer a delightful twist on traditional burnt ends, combining the rich flavors of smoky salmon with the sweetness of a maple glaze. This recipe is perfect for a special barbecue or any time you want to impress with minimal effort.

A single large piece of cooked salmon fillet lies on a wooden cutting board with a checkered pattern. The salmon is orange with a glazed and slightly oily surface, showing a few specks of black pepper. The fish is scored with deep diagonal cuts that create several thick, rectangular segments across its surface, highlighting its flaky texture and firm meat. The edges of the salmon are slightly darker, indicating a cooked finish with a moist and shiny appearance. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
2 cups pure maple syrup

½ cup brown sugar

Instructions

Step 1: If using a cedar plank, soak it in water for 30 minutes to prevent burning. For this recipe, you may also use butcher paper as an alternative.
Step 2: Score the salmon fillet in a 1-inch crosshatch pattern, cutting down to the skin but not through it. This helps the glaze penetrate and creates distinct pieces after cooking.

Step 3: Lightly brush the entire salmon surface with maple syrup. Then season evenly with kosher salt, black pepper, and garlic powder.
Step 4: In a separate bowl, combine the remaining maple syrup with brown sugar to make the glaze.
Step 5: Preheat your smoker to 225°F using mild wood like alder or fruitwood. If using a cedar plank, place it on the grates and heat for 5 minutes before adding the salmon.

Step 6: Place the salmon skin-side down on the cedar plank or directly on the smoker rack if using butcher paper. Smoke the salmon for 15 minutes before applying the first layer of glaze.
Step 7: Brush the salmon with the maple glaze every 15 minutes, allowing the glaze to build up and form a caramelized coating on the surface.
Step 8: Continue smoking until the salmon reaches an internal temperature of 140°F, which should take about 1 to 1.5 hours in total.

Step 9: Once done, remove the salmon and let it rest for 5 minutes. Then, cut along the scored lines to separate the fish into individual burnt ends cubes.

Tips & Variations

Use a mild wood like apple or cherry to complement the sweetness of the maple without overpowering the salmon’s natural flavor.
For a spicy kick, add a pinch of cayenne pepper or smoked paprika to your seasoning mix.

If you prefer a less sweet glaze, reduce the brown sugar to ¼ cup or substitute with a savory barbecue sauce.
Serve burnt ends with a squeeze of fresh lemon to brighten the flavors.

Storage

Store leftover smoked salmon burnt ends in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or covered skillet to maintain moisture. They can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

A large, raw salmon fillet lies flat on a white marbled surface, showing three layers of thick, orange-pink flesh with distinct lines of white fat running through. The top layer of the salmon is sprinkled generously with a coarse mix of salt and black pepper, adding a speckled texture. A light brown sauce pools slightly beneath the fillet, giving a glossy shine to the salmon’s surface. The whole scene is close-up, focusing on the fish’s fresh, moist texture as tiny droplets of seasoning fall gently onto it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

It’s best to use fresh or fully thawed salmon to ensure even cooking and the best texture. Frozen salmon can release excess water and affect the glaze.

What if I don’t have a smoker?

You can achieve a similar effect using a grill with indirect heat and wood chips in a smoker box or foil packet. Maintain a temperature around 225°F and follow the same glazing routine.