Cured & Smoked Salmon Burnt Ends
Rated 5 stars by 1 users
Category
Seafood
Servings
6-8
Prep Time
24 hours
Cook Time
3-4 hours
Author:
PS Seasoning
The holiday salmon just jumped into the big pool. Hunks of flaky salmon tossed in a sweet ginger teriyaki will make your mouth water. Just keep swimming.
Ingredients
1 Side Salmon- 2.5-3Lb
1 1/2 C Brown Sugar
1/4 C Kosher Salt
2 T Honey
-
1/4 C Thai Fighter Ginger Teriyaki
1/2 C Thai Fighter Ginger Teriyaki
1/4 C Honey
Tip: Remove as much bloodline from the skin side of the filet as you would like. I find the bloodline creates the “fish” flavor which I would like to eliminate.
Cure
Glaze
Directions
Debone and skin the salmon.
Cut into 2” pieces.
Combine the ingredients for the cure in a bowl and mix until well incorporated.
Place the salmon pieces in a1 gallon ziplock bag and add the cure. Massage the cure into the salmon until the fish is well coated.
Place in the fridge for 24 hours to cure, flipping every 6 hours to ensure an even cure.
The next day, remove the fish from the cure and rinse excess cure off.
Place the fish on a rack lined tray, 1” apart.
Place back in the fridge for 1 hour to dry out and become tacky.
Preheat smoker to 190 degrees.
Remove the fish from the fridge and let sit at room temp for 45 minutes before placing on the smoker.
Smoke for 3 hours.
Combine Thai Fighter and honey to make the glaze and brush generously onto the fish.
Cook for additional 30-60 minutes or until the fish reaches an internal temperature of 155 degrees.
Allow to cool slightly before garnishing with few shakes of Open Sesame and chopped green onion.