Smoked Maple Salmon Burnt Ends
Directions
- 1If using a cedar plank, soak it in water for at least 30 minutes; otherwise, use butcher paper.
- 2Pat the salmon fillet dry with paper towels and score the flesh in a 1-inch crosshatch pattern down to the skin, but not through it.
- 3Brush the scored salmon lightly with a small amount of maple syrup.
- 4In a small bowl, combine kosher salt, black pepper, and garlic powder, then season the salmon evenly, ensuring seasoning gets into all scored cuts.
- 5In a separate small bowl, mix the remaining maple syrup with brown sugar until smooth to create the glaze.
- 6Preheat your smoker to 225°F with mild wood chips (apple, cherry, or alder).
- 7Place the soaked cedar plank on the smoker grates and heat for about 5 minutes until it starts to release aromatic smoke.
- 8Carefully place the seasoned salmon fillet skin-side down on the heated cedar plank or butcher paper.
- 9Close the smoker and maintain 225°F, letting the salmon smoke for about 15 minutes before the first glaze application.
- 10After 15 minutes, brush the salmon generously with the maple-brown sugar glaze, coating all scored surfaces.
- 11Continue smoking and reapply the glaze every 15 minutes, building up layers of caramelized sweetness (approximately 4-5 applications).
- 12Monitor the internal temperature of the thickest part of the salmon until it reaches 140°F, which typically takes 1-1.5 hours total.
- 13Apply one final coat of glaze during the last few minutes of cooking for maximum stickiness and shine.
- 14Remove the salmon from the smoker and let it rest on the cedar plank for 5 minutes.
- 15Using a sharp knife, cut along the scored lines to separate the salmon into individual "burnt end" cubes.
- 16Serve immediately while warm.
Ingredients
- 1 whole whole salmon fillet, skin on
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 1 teaspoon garlic powder
- Cedar plank or butcher paper
- 2 cups pure maple syrup
- 0.5 cup brown sugar
Equipment
cedar plankbutcher papercutting boardpaper towelssharp knifesmall bowlsmokermeat thermometer
Tips
- Use pure maple syrup for best flavor and caramelization.
- Don’t cut through the skin when scoring – it holds everything together.
- Cedar plank prevents sticking and adds subtle wood flavor.
- Internal temperature should reach 140°F for properly cooked salmon.
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