Smoked Salmon Belly Burnt Ends

How to Make Smoked Salmon Belly Burnt Ends

1. 1

   Step 1: Trim, cube and season the salmon belly

   Trim any connective tissue and remove the skin if present, then cut the salmon belly into 1–1½ inch cubes. In a bowl combine kosher salt, brown sugar, black pepper and smoked paprika; toss the cubes gently until evenly coated so the salt and sugar begin to season the fish.

   For this step

   • 1 1/2 lbSalmon belly, skin removed and cut into 1–1½ inch cubes
   • 2 tbspKosher salt
   • 2 tbspLight brown sugar, packed
   • 1 tspFreshly ground black pepper
   • 1 tspSmoked paprika
   
2. 2

   Step 2: Rest to cure and dry

   Arrange the seasoned cubes on a wire rack set over a tray and refrigerate uncovered for 20–30 minutes to allow a brief cure and help form a tacky exterior. After resting, pat the cubes lightly with paper towel to remove excess moisture and let them come close to room temperature while you preheat the smoker.
3. 3

   Step 3: Smoke at low temperature

   Preheat your smoker to 225°F (107°C) and load mild fruit woods like apple or alder for a complementary flavor. Place the cubes in a single layer on a rack or perforated tray and smoke for about 60–75 minutes, or until they have a firm, lightly smoked exterior and flake slightly when tested with a fork.
   
4. 4

   Step 4: Glaze and caramelize

   While the salmon smokes, combine maple syrup, soy sauce and butter in a small saucepan and warm just until the butter melts and the glaze is combined. Toss the smoked cubes gently in the glaze, then return them to the smoker (or a 300°F/150°C oven) for 8–12 minutes to caramelize the glaze, turning once for even color and stickiness.

   For this step

   • 1/4 cupPure maple syrup
   • 2 tbspLow-sodium soy sauce
   • 2 tbspUnsalted butter
   
5. 5

   Step 5: Finish and rest

   Remove the glazed burnt ends from the smoker and let them rest on a plate for 3–5 minutes so the glaze sets slightly. Squeeze fresh lemon over the pieces right before serving to brighten the rich, smoky flavor.

   For this step

   • 1 eachFresh lemon (for finishing)
   
6. 6

   Step 6: Serve and enjoy

   Serve warm as an appetizer on toothpicks, piled on a bagel with cream cheese, or alongside pickles and rye crackers for contrast. Leftovers keep well refrigerated for a couple of days and can be reheated gently to preserve texture.
   

1. Trim any connective tissue and remove the skin if present, then cut the salmon belly into 1–1½ inch cubes. In a bowl combine kosher salt, brown sugar, black pepper and smoked paprika; toss the cubes gently until evenly coated so the salt and sugar begin to season the fish.
2. Arrange the seasoned cubes on a wire rack set over a tray and refrigerate uncovered for 20–30 minutes to allow a brief cure and help form a tacky exterior. After resting, pat the cubes lightly with paper towel to remove excess moisture and let them come close to room temperature while you preheat the smoker.
3. Preheat your smoker to 225°F (107°C) and load mild fruit woods like apple or alder for a complementary flavor. Place the cubes in a single layer on a rack or perforated tray and smoke for about 60–75 minutes, or until they have a firm, lightly smoked exterior and flake slightly when tested with a fork.
4. While the salmon smokes, combine maple syrup, soy sauce and butter in a small saucepan and warm just until the butter melts and the glaze is combined. Toss the smoked cubes gently in the glaze, then return them to the smoker (or a 300°F/150°C oven) for 8–12 minutes to caramelize the glaze, turning once for even color and stickiness.
5. Remove the glazed burnt ends from the smoker and let them rest on a plate for 3–5 minutes so the glaze sets slightly. Squeeze fresh lemon over the pieces right before serving to brighten the rich, smoky flavor.
6. Serve warm as an appetizer on toothpicks, piled on a bagel with cream cheese, or alongside pickles and rye crackers for contrast. Leftovers keep well refrigerated for a couple of days and can be reheated gently to preserve texture.