Smoked Maple Salmon Burnt Ends
Tender salmon cubes smoked with layers of caramelized maple syrup glaze for the perfect sweet and smoky seafood treat Tender salmon cubes smoked with layers of caramelized maple syrup glaze for the perfect sweet and smoky seafood treat
Ingredients
- 1 unit - 1 whole salmon fillet (skin on (2-3 lbs))
- 1 unit - 2 teaspoons kosher salt
- 1 unit - 2 teaspoons black pepper
- 1 unit - 1 teaspoon garlic powder
- 1 unit - Cedar plank or butcher paper
- 1 unit - 2 cups pure maple syrup
- 1 unit - 1/2 cup brown sugar
Tap an ingredient to check it off as you shop or cook.
Directions
-
1
Soak cedar plank 30 minutes (If using a cedar plank but I used butcher paper for this recipe). Score salmon in 1-inch crosshatch pattern down to skin but not through.
-
2
Brush salmon lightly with maple syrup, then season with salt, pepper, and garlic powder.
-
3
Mix remaining maple syrup with brown sugar for glaze.
-
4
Preheat smoker to 225°F with mild wood. Heat cedar plank on grates 5 minutes.
-
5
Place salmon skin-down on plank and smoke 15 minutes before first glaze application.
-
6
Brush with maple glaze every 15 minutes, building layers of caramelized coating.
-
7
Smoke until internal temperature reaches 140°F, about 1-1.5 hours total.
-
8
Rest 5 minutes, then cut along score lines to separate into individual cubes.
More Details
Source
https://cwfeats.com/smoked-maple-salmon-burnt-ends/?fbclid=IwdGRjcAS1CA9jbGNrBLUEbGV4dG4DYWVtAjExAHNydGMGYXBwX2lkDDM1MDY4NTUzMTcyOAABHpgWrbkI-I7aQWx9b3byxoGyRYmWSanrnMlpswKM6Ew7Fjs5FcC7LJ_yOI90_aem_j6RvIzKoEQjaHm7thJ13Qw
Sign in to rate this recipe
Comments
Save this recipe to your kitchen
Free — keep it, plan your week, and auto-build your grocery list.