Smoked Maple Salmon Burnt Ends

105 mins
Serves 8
https://cwfeats.com/smoked-maple-salmon-burnt-ends/

Directions

  1. 1If using a cedar plank, soak it in water for at least 30 minutes; otherwise, use butcher paper.
  2. 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.
  3. 3Brush the scored salmon lightly with a small amount of maple syrup.
  4. 4In a small bowl, combine kosher salt, black pepper, and garlic powder, then season the salmon evenly, ensuring seasoning gets into all scored cuts.
  5. 5In a separate small bowl, mix the remaining maple syrup with brown sugar until smooth to create the glaze.
  6. 6Preheat your smoker to 225°F with mild wood chips (apple, cherry, or alder).
  7. 7Place the soaked cedar plank on the smoker grates and heat for about 5 minutes until it starts to release aromatic smoke.
  8. 8Carefully place the seasoned salmon fillet skin-side down on the heated cedar plank or butcher paper.
  9. 9Close the smoker and maintain 225°F, letting the salmon smoke for about 15 minutes before the first glaze application.
  10. 10After 15 minutes, brush the salmon generously with the maple-brown sugar glaze, coating all scored surfaces.
  11. 11Continue smoking and reapply the glaze every 15 minutes, building up layers of caramelized sweetness (approximately 4-5 applications).
  12. 12Monitor the internal temperature of the thickest part of the salmon until it reaches 140°F, which typically takes 1-1.5 hours total.
  13. 13Apply one final coat of glaze during the last few minutes of cooking for maximum stickiness and shine.
  14. 14Remove the salmon from the smoker and let it rest on the cedar plank for 5 minutes.
  15. 15Using a sharp knife, cut along the scored lines to separate the salmon into individual "burnt end" cubes.
  16. 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.