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Smoked Maple Salmon Burnt Ends Recipe

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★★★★★

4.6 from 138 reviews

Deliciously tender smoked maple salmon burnt ends feature a perfect balance of smoky flavor and sweet maple glaze, smoked low and slow to achieve a caramelized crust. This recipe uses either a cedar plank or butcher paper to enhance the salmon’s smoky aroma while maintaining moistness.

Ingredients

Scale

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

Instructions

  1. Prepare the cedar plank (optional): Soak the cedar plank in water for 30 minutes to prevent burning during smoking. If using butcher paper, this step can be skipped.
  2. Score the salmon: Using a sharp knife, 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 the salmon cook evenly.
  3. Season the salmon: Lightly brush the salmon with maple syrup. Then evenly season with kosher salt, black pepper, and garlic powder for a balanced flavor profile.
  4. Prepare the maple glaze: In a bowl, mix the remaining pure maple syrup with brown sugar until the sugar dissolves to create a thick, sweet glaze.
  5. Preheat the smoker: Set your smoker to 225°F using mild wood such as alder or apple for a gentle smoky flavor. Place the soaked cedar plank on the grates and heat it for 5 minutes.
  6. Smoke the salmon: Place the salmon skin-side down on the hot cedar plank inside the smoker. Smoke the salmon for 15 minutes before applying the first coat of maple glaze.
  7. Glaze and continue smoking: Brush the salmon evenly with the maple glaze every 15 minutes, allowing the glaze to build up layers of caramelized sweetness and a glossy crust.
  8. Cook to temperature: Continue smoking and glazing until the internal temperature of the salmon reaches 140°F, which should take approximately 1 to 1.5 hours in total.
  9. Rest and serve: Remove the salmon from the smoker and allow it to rest for 5 minutes. Then cut the fillet along the score lines into individual cubes, serving as delicious burnt ends.

Notes

  • The cedar plank adds a subtler wood flavor, but butcher paper can be used if unavailable.
  • Maintain a consistent smoker temperature around 225°F for even cooking.
  • Use a digital thermometer to check the internal temperature for perfect doneness.
  • The repeated glazing forms a rich, sticky crust characteristic of burnt ends.
  • This recipe is perfect for salmon between 2 to 3 pounds to ensure proper smoking time.

Keywords: Smoked salmon, maple glazed salmon, burnt ends, cedar plank salmon, smoked fish recipe

Find it online: https://www.sanacooks.com/smoked-maple-salmon-burnt-ends-recipe/