Salmon Burnt Ends
Ride the wave to this delicious dinner! These salmon burnt ends are made with our Big Kahuna Teriyaki rub and sauce.
Salmon Burnt Ends
PS Seasoning
6-Apr
10 minutes
45-60 minutes
BBQ
Seafood
Ride the wave to this delicious dinner! These salmon burnt ends are made with our Big Kahuna Teriyaki rub and sauce.
Ingredients
3 LB – Salmon
½ C – Big Kahuna Pineapple Teriyaki Rub
½ C – Big Kahuna Pineapple Teriyaki Sauce
Toasted Sesame Seeds and Green Onion for Garnish
Directions
- Preheat smoker to 250 degrees.
- Clean and remove the skin from the salmon.
- Cut the salmon into 2” cubes.
- Season the salmon generously with Big Kahuna rub and place the pieces on a rack lined tray. Allow to sit at room temperature for 15 minutes.
- Place the tray on the smoker and cook for 35-40 minutes until the internal temperature of the salmon reaches 145 degrees.
- Baste the burnt ends with the Big Kahuna sauce and cook for an additional 10 minutes.
- Remove from the smoker and rest for 10 minutes before plating. Garnish with toasted sesame seeds and chopped green onion.
- Enjoy!
