Easy Campfire Smoked Salmon Burnt Ends Recipe
The smoked Salmon burnt ends recipe offers a unique twist on the classic burnt ends we all know and love. This seafood version of the popular dish combines the sweet and salty flavors of salmon with a touch of spicy honey for a truly delicious result. Curing the salmon overnight in a brown sugar and salt mixture, then smoking it to perfection and finishing with a honey sriracha glaze creates a mouthwatering dish that is sure to impress. Learn how to make this flavorful and easy recipe for Smoked Salmon Burnt Ends that will have your guests coming back for more!
Key Takeaways:
Unique Twist: Smoked salmon burnt ends offer a seafood spin on traditional burnt ends, creating a sweet and salty flavor profile.
Curing Process for the smoked Salmon burnt ends recipe: Curing the salmon overnight in a mixture of brown sugar, salt, and spicy honey adds flavor and creates a sticky exterior.
Smoking Technique: Smoking the salmon at a temperature of 185-200F for 3-4 hours helps achieve a browned and caramelized texture.
rpicy Honey Glaze: A glaze made from melted butter, sriracha, and honey adds a sweet and spicy element to the smoked salmon cubes.
Garnishing: Garnishing with sesame seeds and chopped scallions enhances the presentation and adds additional flavor to the dish.
Storage: The smoked salmon burnt ends can be stored in the refrigerator for 3-4 days, making them a convenient make-ahead option for parties or meals.
Versatility: This recipe allows for customization, such as adjusting the curing time or experimenting with different types of salmon for varied flavor profiles.
FAQ For the Campfire Smoked Salmon Burnt Ends Recipe
What are Smoked Salmon Burnt Ends?
Smoked Salmon Burnt Ends are sweet and salty, bite-size pieces of salmon that are cured and smoked to perfection. They are a seafood spin on the traditional burnt ends, typically made with brisket.
How do you make Smoked Salmon Burnt Ends?
To make Smoked Salmon Burnt Ends, start by curing salmon cubes overnight in a mixture of brown sugar, salt, and honey. The next day, smoke the salmon at 185-200F for 3-4 hours. Glaze the salmon with a honey sriracha mixture towards the end of the cooking process.
How long can you store Smoked Salmon Burnt Ends?
Side Dishes to Pair WithYour Smoked Salmon Burnt Ends
To complement the flavors of your smoked salmon burnt ends, consider pairing them with a light and crisp white wine, such as a Sauvignon Blanc or a dry Riesling. The acidity and citrus notes of these wines can balance the richness of the salmon while enhancing its smoky and sweet undertones.
Side Dish Recipes to Try With Your Salmon Recipe
Easy Campfire Horseradish Potato Skewers Recipe
Campfire Dill Potato Salad Recipe
Campfire Cheesy Potato Stacks Recipe
Preparing the Salmon
Selecting the Right Salmon
Salmonis the star of the show when it comes to preparing smoked salmon burnt ends. For the best results, opt for a high-quality side of salmon that is fresh and preferably wild-caught. The rich flavor and texture of the salmon will truly shine through in this dish, elevating the overall taste experience.
Cubing and Skinning Techniques
With precision and care, cubing and skinning the salmon is a crucial step in the preparation process. Cubing the salmon allows for even cooking and ensures that each bite-sized piece is packed with flavor. Skinning the salmon not only enhances the visual appeal of the dish but also helps in creating a delicious caramelized exterior during the smoking process.
Plus, by properly skinning the salmon, you can achieve that perfect balance between a tender interior and a slightly crisp exterior, adding a delightful contrast in texture to each bite of these delectable smoked salmon burnt ends.
The Curing Process
Mixing the Cure Ingredients
Ingredients are key when it comes to the curing process for smoked salmon burnt ends. To start, mix together brown sugar, kosher salt, and a touch of spicy honey in a bowl. Once combined, evenly sprinkle this mixture over the cubed salmon, making sure each piece is coated. Cover the salmon and let it cure in the fridge for at least 2 hours or ideally overnight.
Curing Time and Tips
On average, the curing time for smoked salmon burnt ends ranges from 2 hours to overnight. For optimal results, ensure the outside of the salmon develops a tacky texture before smoking. Understanding the curing process is crucial; the salt and sugar work to infuse flavor while also creating that desirable sticky exterior. Remember to rinse off excess cure before smoking. Assume that longer cure times may result in a firmer texture but be mindful not to overdo it.
Smoking the Salmon
Setting Up the Smoker
An vital step in creating perfect smoked Salmon burnt ends recipe is the smoking process. Setting up your smoker to a temperature between 185-200°F is crucial for achieving the desired texture and flavor. The low and slow cooking method allows the salmon to absorb the smoky flavors while retaining its natural juices.
The Glazing Method
To enhance the flavor profile of the smoked Salmon burnt ends recipe, the glazing method plays a key role. A mixture of melted butter, sriracha sauce, and honey is prepared to create a sweet and spicy glaze that complements the salmon perfectly. The glaze is applied to the salmon cubes towards the end of the smoking process, adding a caramelized finish and a burst of flavor.
With the glazing method, the combination of butter, sriracha, and honey creates a harmonious blend of sweet, spicy, and savory notes that elevate the taste of the salmon burnt ends. This step adds an extra layer of depth to the dish, making each bite a delicious explosion of flavors.
Serving and Garnishing
Recommended Garnishes
On the topic of garnishing your smoked Salmon burnt ends recipe, consider adding a sprinkle of multicolored sesame seeds and chopped scallions for a visually appealing and flavorful finish. These garnishes not only add a pop of color but also a layer of texture and freshness to your dish, enhancing the overall taste experience.
Another option to consider is serving the smoked salmon burnt ends alongside a simple arugula salad dressed with a light vinaigrette. The peppery arugula can provide a refreshing contrast to the savory salmon, creating a well-rounded and satisfying meal.
Troubleshooting
Managing Salt Levels
All curing processes involve salt to add flavor and help with preservation. However, excessive salt can ruin the final dish. When curing the salmon for Smoked Salmon Burnt Ends, make sure to rinse the salmon thoroughly after the curing process to remove excess salt. If you find the salmon too salty after curing, reduce the amount of salt used in the cure mixture for future batches.
Maintaining Ideal Smoking Temperature
When smoking salmon for burnt ends, it is crucial to maintain a consistent temperature to ensure even cooking. The ideal temperature range for smoking salmon is between 185-200F. Fluctuations in temperature can affect the texture and flavor of the final dish. Use a reliable thermometer to monitor the temperature throughout the smoking process and make adjustments as needed to stay within the recommended range.
Summing Up the Smoked Salmon Burnt Ends Recipe
So, if you’re looking to add a seafood twist to a classic favorite, smoked Salmon burnt ends recipe are a must-try. The sweet and salty combination, along with the spicy honey glaze, creates a delicious bite-size treat that is perfect for gatherings or just a special meal at home. While the curing process may seem a bit different than traditional methods, the end result is well worth the effort. Whether enjoyed as a snack or as a main dish, these smoked Salmon burnt ends recipe bits are sure to impress with their unique flavor and texture. Give this recipe a try and elevate your seafood game!
Smoked Salmon Burnt Ends Recipe
Equipment
- Smoker
- Tongs
- Campfire Spatula
- dining utensils
- large bowl
Ingredients
- 4 lb salmon center cut
- 3 tbsp olive oil
- 5 tbsp lemon pepper seasoning
- 5 tbsp honey hot
- 4 tbsp black pepper coarse ground
- 1 tbsp salt kosher
Video
Instructions
- Get a campfire with rack for a cast iron skillet
- Soak the salmon in brine for 2 hours. Rinse when done.
- Make cubes of your salmon that are 1-1/2" thick, and then coat each one in olive oil.
- Put the salmon on the grill and season them with lemon pepper spice. Make sure to cover all sides. Then smoke them for 20 minutes.
- Take the burnt ends out of the skillet and glaze each cube of salmon with hot honey. Re-grill for another 10 to 15 minutes, or until the salmon is cooked the way you like it.
Nutrition
