If you love melt-in-your-mouth BBQ bites, these Salmon Burnt Ends are the ultimate sweet, smoky, and tender twist on a classic.

This Salmon Burnt Ends recipe takes fresh salmon and transforms it into bite-sized cubes of smoky perfection. Coated in a flavorful dry rub, slow-smoked to develop rich layers of flavor, and finished with a sticky glaze, these salmon bites are a crowd-pleasing appetizer or main dish. Perfect for backyard BBQs, game day spreads, or anytime you want to impress with something unique, Salmon Burnt Ends deliver that irresistible balance of savory, smoky, and slightly sweet in every bite.

Feeds 2-4 People 

Prep time 15 minutes 

Cook time 90 minutes

Why Smoked Salmon Burnt Ends Work

A Creative BBQ Twist on a Classic: Traditional burnt ends are made with brisket, but swapping in salmon gives you a lighter, yet still indulgent, BBQ option. The natural richness of salmon pairs beautifully with smoke and sweet glaze, creating a unique recipe that’s both unexpected and irresistible.

Perfect Bite-Sized Portions: Cutting the salmon into cubes before smoking ensures every piece cooks evenly and absorbs maximum flavor. These tender bites are easy to serve as appetizers, snacks, or as the star of your BBQ spread — no carving or slicing needed at the table.

Balanced Flavor Combination: This recipe layers smoky, savory, and sweet flavors in just the right way. The dry rub brings spice and depth, the low-and-slow smoke infuses rich flavor, and the glaze adds a glossy, sticky finish. Together, they make salmon taste like candy for BBQ lovers.

Quick Cook Compared to Traditional Burnt Ends: Unlike brisket burnt ends that require hours of smoking, salmon cooks in a fraction of the time while still delivering bold BBQ flavor. That means you can enjoy all the fun of burnt ends without the long wait — perfect for weeknights or last-minute entertaining.

Ingredients

• 1 ½ – 2 pounds fresh salmon
  
• 2 teaspoons olive oil
  
• 1 ½ tablespoons Cajun seasoning (approximate)
  
• ¼ cup maple syrup
  
• 2–3 fresh thyme sprigs
  
• Cedar planks (optional, for extra smoky flavor)

Instructions

Prepare the Salmon: First, slice your salmon into uniform cubes, about ½ inch by ½ inch. Keeping the pieces consistent helps them cook evenly and absorb more flavor.

Season the Cubes: Next, place the salmon cubes into a mixing bowl. Drizzle with olive oil and toss until coated. Then, sprinkle the Cajun seasoning evenly over the salmon, making sure every piece is well-seasoned.

Arrange for Cooking: After that, set your salmon cubes on cedar planks or an elevated cooking rack. Be sure to leave a little space between each piece so the smoke can circulate and caramelization can develop.

Smoke the Salmon: Now, place the salmon on your smoker or in the oven at 225°F (about 107°C). For the best results, I recommend using cherry or apple wood/pellets to complement the natural richness of the fish.

Add the Glaze: When the salmon is almost done — usually around an internal temperature of 130–135°F (55–57°C) — brush each cube generously with maple syrup. This step adds a sweet, glossy glaze that balances out the Cajun spice.

Finish Cooking: Continue cooking until the salmon reaches an internal temperature of 145°F (63°C). At this point, the burnt ends will be perfectly tender and ready to serve.

Garnish and Serve: Finally, remove the thyme leaves from the sprigs, give them a rough chop, and sprinkle over the salmon burnt ends as a fresh garnish. Serve immediately and enjoy these smoky, sweet, and savory bites!

Love burnt ends? Check out these Pork Butt & Chuck Roast Burnt End recipes!

Yield: 12

Smoked Salmon Burnt Ends Recipe | Sweet, Smoky & Tender BBQ Bites

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This Salmon Burnt Ends recipe takes fresh salmon and transforms it into bite-sized cubes of smoky perfection. Coated in a flavorful dry rub, slow-smoked to develop rich layers of flavor, and finished with a sticky glaze, these salmon bites are a crowd-pleasing appetizer or main dish. Perfect for backyard BBQs, game day spreads, or anytime you want to impress with something unique, Salmon Burnt Ends deliver that irresistible balance of savory, smoky, and slightly sweet in every bite.

Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 45 minutes

Ingredients

• 1 ½ – 2 pounds fresh salmon
• 2 teaspoons olive oil
• 1 ½ tablespoons Cajun seasoning (approximate)
• ¼ cup maple syrup
• 2–3 fresh thyme sprigs
• Cedar planks (optional, for extra smoky flavor)

Instructions

Prepare the Salmon: First, slice your salmon into uniform cubes, about ½ inch by ½ inch. Keeping the pieces consistent helps them cook evenly and absorb more flavor.

Season the Cubes: Next, place the salmon cubes into a mixing bowl. Drizzle with olive oil and toss until coated. Then, sprinkle the Cajun seasoning evenly over the salmon, making sure every piece is well-seasoned.

Arrange for Cooking: After that, set your salmon cubes on cedar planks or an elevated cooking rack. Be sure to leave a little space between each piece so the smoke can circulate and caramelization can develop.

Smoke the Salmon: Now, place the salmon on your smoker or in the oven at 225°F (about 107°C). For the best results, I recommend using cherry or apple wood/pellets to complement the natural richness of the fish.

Add the Glaze: When the salmon is almost done — usually around an internal temperature of 130–135°F (55–57°C) — brush each cube generously with maple syrup. This step adds a sweet, glossy glaze that balances out the Cajun spice.

Finish Cooking: Continue cooking until the salmon reaches an internal temperature of 145°F (63°C). At this point, the burnt ends will be perfectly tender and ready to serve.

Garnish and Serve: Finally, remove the thyme leaves from the sprigs, give them a rough chop, and sprinkle over the salmon burnt ends as a fresh garnish. Serve immediately and enjoy these smoky, sweet, and savory bites!

Notes

Using a cedar plank for salmon burnt ends is highly recommended because it does much more than simply hold the fish in place. As the plank heats up, it releases natural oils and smoke that gently infuse the salmon with a subtle, woodsy flavor that a plain cooking rack can’t provide. This creates a gentle steaming effect that keeps the inside tender while allowing the edges to caramelize into those signature burnt ends. Another benefit is that salmon, especially when cut into small cubes, has a tendency to stick or break apart on a traditional rack.

Nutrition Information:

Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 495Sodium: 480mgSugar: 8gProtein: 36g