Comments on: Smoked Salmon Burnt Ends

By: Derek Wolf

Derek Wolf — Mon, 24 Mar 2025 19:24:36 +0000

In reply to Susan. So I would use your oven. Same temperatures it just wont have the smokiness too it. Keep the temperature low so the sugar doesnt burn! I would not use a broiler but maybe a brulee torch at the end? I havent done this so I am not 100% sure about that one!

By: Susan

Susan — Mon, 24 Mar 2025 16:19:09 +0000

Hi, Derek – since I don’t have a smoker, what are the alternatives, along with time and temp? My available options are in the oven or on the gas grill. Can this recipe be made in the oven, and if so at what temp? If they can be made in the oven, what’s your thoughts on putting under the broiler for a few minutes. Thanks in advance! ~ Susan

By: Derek Wolf

Derek Wolf — Tue, 02 Apr 2024 00:00:39 +0000

In reply to Wolfgang. Thank you! It depends on fattiness and how humid it is outside on how long you cook. That being said, I am testing recipes so I can add this to the list so I can make it more accurate.

By: Wolfgang

Wolfgang — Mon, 01 Apr 2024 12:49:14 +0000

Your smoked salmon burnt ends are highrunner at our parties. But I can't believe that you cook or some them for 3-4h. In this case I would expect something like leather.

By: Lauren

Lauren — Sun, 14 Jan 2024 02:52:06 +0000

This recipe is totally worth it! I used a 2.6lb side of salmon, and pretty much followed the directions with a few exceptions. I did cure it with the ingredients as listed to around 2-2 1/2 hours and rinsed thoroughly. I placed the cubes on the tray they were in the fridge for around 1.5 hours. I took the tray directly from the fridge and placed on my Pitboss at the smoke setting. I did end up putting the temp to 200 because it’s so cold today and the smoker was having trouble staying at temp. I sprayed the tray with water every hour, but after hour 2 I started putting on the glaze so I doubled the recipe in the end. I took it off around 3.5 hours and sprinkled sesame seeds on top. Currently eating over top some scallion rice. These smoked salmon burnt ends are amazing!! They are so tender and cooked to perfection! Best salmon I ever had! 10/10!

By: Derek Wolf

Derek Wolf — Sun, 07 Jan 2024 18:00:56 +0000

In reply to Kaeti Kincaid. It was king salmon so about 2.5-3 lbs of salmon if I recall correctly

By: Kaeti Kincaid

Kaeti Kincaid — Sun, 07 Jan 2024 05:31:26 +0000

In reply to Eric. What kind of salmon do you use? Or rather what is the weight of how much salmon to use for this recipe? A side of salmon varies greatly depending upon what kind it is & I want to get it right.

By: Derek Wolf

Derek Wolf — Sat, 23 Dec 2023 18:28:55 +0000

In reply to Stacey. I would take it out at the 3-4 hour mark and rise it dry then add to the fridge overnight to get tacky. They will be fine like that!

By: Stacey

Stacey — Sat, 23 Dec 2023 17:15:01 +0000

If we started the curing process at 9am, will it ruin it if we dont smoke until the next day? Mother Nature is being mean today.

By: Derek Wolf

Derek Wolf — Fri, 11 Aug 2023 11:53:09 +0000

In reply to Julie. You definitely can do it overnight! I prefer it that way but I’m trying to making this recipe a little more accessible for those that don’t want to cure overnight.