Salmon burnt ends

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Salmon burnt ends

I got a lot of complaints that I do not cook enough fish. But I do, actually. It just does not go on the channel because it doesn’t get appreciated enough. But when you like it, I deliver. That’s the way it goes.

I made bbq-style salmon by smoking it and brushing it with a hoisin bbq sauce. Salmon burnt ends are a bbq snack that you can serve as the perfect appetizer.

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  • Salmon no skin

For the dry rub

  • 1 part salt
  • 1 part curry powder
  • 1/4 part garlic powder
  • 1/4 part onion powder
  • 1/4 part sumac
  • 1/4 part ground black pepper

For the sauce

  • 1 part ketchup
  • 1/2 part hoisin sauce
  • 1 part honey
  • 1/4 part coarse mustard
  • 1/8 part of the dry rub

How to

  1. Set up your grill to an indirect temperature of 100°C (212F).
  2. For the salmon burnt ends, we only need the thicker parts of the side of the salmon. The thinner belly parts you cut off and save for yourself. We call this pitmaster privilege. Cut the rest into bite-size bits that can’t fall between the grates.
  3. Mix up the dry rub and sprinkle on an even layer on just the top side of the salmon.
  4. Ad a chunk of cherry smokewood before you place the grates. Clean the grates with a wired brush and a piece of paper towel with some vegetable oil.
  5. Place the salmon bits on the grates so that they don’t slip between the grates and close the lid. Now you immediately start making the bbq sauce before the salmon is cooked.
  6. Mix all the ingredients for the sauce and brush it on the salmon bits without damaging the dry rub layer too much.
  7. Now close the lid and smoke the salmon bits to a core temperature of 45°C (113F).
  8. Take the salmon burnt ends off the grates carefully and serve while they are still warm.

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BBQ gear used

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