Imagine a dish so irresistible that it transforms ordinary smoked salmon into a mouthwatering delicacy that will have your guests begging for more. These Smoked Salmon Burnt Ends are not just a recipe; they're a flavor explosion that combines the rich, smoky essence of salmon with a tantalizing sweet and spicy marinade that caramelizes to perfection. Get ready to elevate your appetizer game and become the culinary hero of your next gathering!
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb smoked salmon
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
Instructions
- Begin by preparing your smoked salmon. If you are using cold-smoked salmon, ensure it is cut into bite-sized cubes, approximately 1-inch in size. This will allow for even cooking and flavor absorption.
- In a mixing bowl, combine the brown sugar, maple syrup, smoked paprika, black pepper, and cayenne pepper. Stir well until all ingredients are thoroughly mixed and a sticky marinade forms.
- Gently toss the smoked salmon cubes in the marinade until they are evenly coated. Be careful not to break the salmon apart; you want to keep the cubes intact for the best texture.
- Cover the bowl with plastic wrap or transfer the salmon to a resealable plastic bag. Refrigerate for at least 30 minutes to 1 hour to allow the flavors to meld and penetrate the salmon.
- Preheat your smoker or grill to a temperature of 225°F (107°C). If using a grill, set it up for indirect heat by placing the coals on one side and leaving the other side empty for the salmon.
- Once the smoker or grill is preheated, place the marinated salmon cubes on a piece of aluminum foil or a grill-safe pan. Make sure to spread them out in a single layer to ensure even cooking.
- Insert the salmon into the smoker or on the grill, close the lid, and let it smoke for about
- 5 to 2 hours. During this time, the salmon will absorb the smoky flavor and caramelize from the sugars in the marinade.
- Check the salmon occasionally to ensure it is cooking evenly. If you prefer a stronger smoky flavor, you can add wood chips to the smoker or grill as needed.
- Once the salmon has reached a nice caramelized color and is firm to the touch, remove it from the smoker or grill. Allow it to rest for about 5 minutes before serving.
- Serve the smoked salmon burnt ends warm as an appetizer or main dish. They pair wonderfully with cream cheese, bagels, or on their own as a flavorful snack.
Tips
- Choose Quality Salmon: Start with high-quality smoked salmon for the best results. Cold-smoked salmon works best for this recipe.
- Marinate Thoroughly: Don't rush the marinating process. Let the salmon sit in the marinade for at least 30 minutes to allow the flavors to fully penetrate the fish.
- Maintain Low and Slow Temperature: Keep your smoker or grill at a consistent 225°F (107°C). This low temperature ensures even cooking and prevents the salmon from drying out.
- Wood Chip Selection: For an extra layer of flavor, experiment with different wood chips like apple, cherry, or hickory to complement the salmon.
- Watch the Caramelization: Keep an eye on the salmon to achieve that perfect golden-brown caramelization without burning.
- Serving Suggestions: These burnt ends are incredibly versatile. Serve them as an appetizer, on top of a salad, or as a luxurious topping for bagels and cream cheese.
- Make Ahead: These can be prepared in advance and gently reheated, making them perfect for entertaining.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 20g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 45mg
