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
Rated 4.0 stars by 4 users
Category
Seafood
Cuisine
BBQ
Author:
PS Seasoning
Servings
4-6
Prep Time
10 minutes
Cook Time
45-60 minutes
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!
