Salmon Burnt Ends

How to make Salmon Burnt Ends


  • 2 lb salmon, skin off, diced into large cubes
  • Lane’s BBQ Q-Nami Seasoning



  • 1/2 cup Smoke on Wheels Kansas City Bootleg BBQ Sauce
  • 2 tbsp unsalted butter
  • 2 tbsp maple syrup
  • 1 tbsp Yellow Bird Blue Agave Sriracha Hot Sauce


Light a chimney of lump charcoal in the fire box of the Yoder Smokers Loaded Wichita Offset Smokers. When the charcoal is hot to the top of the chimney dump the charcoal in the back half of the fire box. Add a couple of splits of cherry wood to the charcoal. Adjust the airflow to stabilize the temperature around 250ºF.


Season the cubed salmon on all sides with Lane’s BBQ Q-Nami Seasoning. Place the cubed salmon on a wire rack and space evenly to allow smoke to flow around each piece of salmon.


Transfer the rack of cubed salmon to the smoker. Smoke until the salmon reaches an internal temperature of 125ºF.


While the salmon smokes, combine the glaze ingredients in a Lodge 8” Steel Skillet. Place on top of the fire box of the smoker. As the sauce heats up, whisk to combine all ingredients.

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When the salmon reaches an internal temperature of 125ºF, remove the rack from the smoker. Gently place the cubed salmon in a bowl and pour the glaze over the top. Gentle coat each cube of salmon in the sauce. Return the cubed salmon to the rack and return the rack to the smoker.

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Continue smoking until the salmon reaches an internal temperature of 140ºF. Remove from the smokers and serve your Salmon Burnt Ends warm.


6 servings. 


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