These maple bourbon salmon burnt ends are off. The. Charts. I\u2019ve made a few versions of\u00a0salmon burnt ends\u00a0<\/a>over the years, including this\u00a0smoked salmon one<\/a>. So, I\u2019ve been wanting to try this combination of flavors for a while. It most definitely did not disappoint!<\/p>\n Maple syrup and bourbon are the perfect balance of flavors for the rich salmon in plenty of other dishes. I figured it would work well here too, especially since the burnt end method really emphasizes the smoky-sweet nature of any salmon recipe. Traditional burnt ends<\/a> are made of brisket<\/a>, but y\u2019all know that I can\u2019t resist making them not just with salmon, but with pork<\/a> and even hot dogs<\/a> and bologna<\/a> too.<\/p>\n This version isn\u2019t super complicated and has a short ingredient list, making it an easy yet impressive dish that is so freakin\u2019 delicious. Bring these maple bourbon salmon burnt ends to any backyard cookout, game day, summer dinner party or even your next holiday gathering (July 4 cookout, anyone?). You\u2019ll be a grill hero!<\/p>\n<\/div>\n Salmon<\/a> filets are rich, buttery and fatty (in the best way). Because of these qualities, the natural sweetness of maple syrup and the smokiness of bourbon really complement the fish. They cut through the rich oils of the fish and caramelize for that beautifully smoked finish we want in any burnt ends recipe. You\u2019ll often see soy sauce and brown sugar used in this way too!\u00a0<\/p>\n So, I\u2019ve got maple and bourbon in this maple bourbon salmon burnt ends recipe not once, but twice! Twice in the methods and twice in the ingredients. I\u2019m using both the raw ingredients and my new\u00a0Maple Bourbon Seasoning<\/a>\u00a0in the salmon cure and the sweet bourbon-maple glaze. Overall, it\u2019s a short ingredients list, so each component has a chance to shine. The salmon needs to cure for at least eight hours, so make sure you leave enough time for this step. I added brown sugar to the cure as well to get some extra stickiness into the cure. The cook itself is low and slow heat too, but it\u2019s all really hands off. So make yourself an Old Fashioned or a Manhattan for that cooking time, kick back while the salmon cooks and let the freakin\u2019 delicious salmon smoke smell fill your backyard!<\/p>\n Looking for more smoked salmon recipes? Check out my\u00a0Smoked Candied Salmon<\/a>, Hot Smoked Salmon<\/a> and Smoked Salmon<\/a>!<\/strong><\/p>\n You can typically buy salmon already skinned at the grocery store. But, if you come home with skin-on salmon fillets, it\u2019s easy to take the skin off at home. First, place the salmon skin side down on a cutting board. Make sure you\u2019ve patted the fish dry for this step. Then, grab the tail end (the narrower end of the side of salmon). Using a sharp knife, make a small cut between the fish flesh and the skin. This will separate a small bit of skin from the meat. Hold that piece nice and tight and stick your knife blade between the skin and the meat. Make sure you\u2019re angling the blade a little bit downward, toward the skin. Wiggle the skin back and forth (don\u2019t saw) while holding the knife steady, sliding the knife down the filet until you full separate the flesh and skin.\u00a0<\/p>\n You could also try\u00a0this method\u00a0<\/a>with just your hand?! If you do, let me know how it turns out!<\/p>\n<\/div>\n THE HOLY TRINITY GETS A CAMPFIRE UPGRADE.<\/p>\n Salt. Pepper. Garlic. Smoke<\/strong>. <\/p>\n Cowboy Campfire<\/strong>\u00a0is my take on SPG done right; hickory-smoked salt in the base so every shake brings real campfire flavor, whether you\u2019re over the fire or not.<\/p>\n<\/div>\n<\/div>\n<\/div>\n First, skin your 1 side of salmon and cut into cubes. I like 2-inch cubes here! But if you want smaller salmon snacks, you could try 1-inch cubes.\u00a0<\/p>\n Next, add the cubes to a bowl or food-safe bag. In a separate bowl, mix together your 1.5 cups brown sugar, 1\/4 cup kosher salt, 2 ounces bourbon and 1\/4 cup Maple Bourbon Seasoning. Add the mixture to your salmon, along with the 2 tablespoons maple syrup. Mix together and place the salmon into the fridge. Let cure for at least 8 hours but ideally 12-24 hours. Make sure to toss the salmon cubes every 4 hours so that it gets evenly cured.<\/p>\n When the curing is done, pull the salmon out and gently wash with cold water to release any excess cure from the outside of the salmon. Place the salmon cubes on a baking sheet, and place in the fridge uncovered for 1-2 hours until the outside has developed a tacky texture.<\/p>\n Next, preheat your smoker for 185 degrees Fahrenheit. Add some wood chips or wood chunks for more smoky flavor.<\/p>\n Pull your salmon out of the fridge and let sit at room temperature for 15 minutes. Then, place the salmon cubes into the smoker and cook for about 2 hours until they have become browned and caramelized all over. Make sure to keep the temperature within 185 degrees F as the white protein inside the salmon will leak out if hotter.\u00a0<\/p>\n About 1 hour before the salmon is done, mix together the maple bourbon glaze. You\u2019ll use 2.5 tablespoons melted butter, 2 tablespoons maple syrup and 1 tablespoon Maple Bourbon Seasoning for this sweet glaze. Glaze the salmon all over and let sit in the smoker until done. Once done, pull the salmon out and let cool for 5 minutes.<\/p>\n As the salmon cools, garnish with green onions and sesame seeds. Serve and enjoy!<\/p>\n Basically any side you love with salmon will work well with this maple bourbon salmon burnt ends recipe! Brussels sprouts, grilled asparagus or a simple green salad would be so freakin\u2019 delicious, along with some crusty bread, cornbread, rice, roasted potatoes or baked sweet potatoes.\u00a0<\/p>\n If you have leftover salmon burnt ends, store in an airtight container in the fridge for up to 3 days. You\u2019ll want to reheat these delicious burnt ends at low heat so you don\u2019t dry out the salmon. Place them in a 250-degree F oven or in your smoker at the same temp for 10-15 minutes and you\u2019ll be ready for more smoked salmon burnt ends.\u00a0<\/p>\n So most of the salt and sugar is actually for the cure! You\u2019ll wash off that much salt before the salmon hits the smoker. This step is to create the outside texture that is sticky so that the smoke will adhere to the salmon. The end result is very similar to\u00a0candied salmon<\/a>\u00a0or\u00a0cured salmon<\/a>.<\/p>\n<\/p><\/div>\n For these maple bourbon salmon burnt ends, it\u2019s more about achieving the right outside texture when they are done, rather than the internal temperature. The salmon bites cure and smoke for so long that you\u2019ll be all good on them cooking through.\u00a0<\/p>\n<\/p><\/div>\n The problem with a marinade is that it won\u2019t get the same sticky texture on the outside. That\u2019s because the curing process creates a thin layer of sugar on the outside of the fish. That being said, I would just cure it for 4 hours!<\/p>\n<\/p><\/div>\n<\/p><\/div>\n Get The Cookbooks!<\/p>\n All the major tastes\u2014salty<\/strong>, sour<\/strong>, sweet<\/strong>, bitter<\/strong>, and umami<\/strong>\u2014are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma<\/strong>, heat<\/strong>, and texture<\/strong>.<\/p>\n<\/div>\n<\/div>\n<\/div>\n Cube and skin your salmon first. Next, add it to a bowl or food safe bag. In a separate bowl, mix together your brown sugar, kosher salt, bourbon and Maple Bourbon Seasoning. Add the mixture to your salmon along with the maple syrup. Mix together and place the salmon into the fridge. Let cure for at least 8 hours but ideally 12-24 hours. Make sure to mix the salmon every 4 hours so that it gets evenly cured.<\/p>\n<\/li>\n When the curing is done, pull the salmon out and gently wash with cold water to release any excess cure. Place the salmon cubes on a baking sheet, and place in the fridge uncovered for 1-2 hours until the outside has developed a tacky texture.<\/p>\n<\/li>\n Preheat your smoke for 185F. Add some wood chips or wood chunks for added smoke flavor.<\/p>\n<\/li>\n Pull your salmon out of the fridge and let sit at room temperature for 15 minutes. Place the salmon into the smoker and cook for about 2 hours until they have become browned and caramelized all over. Make sure to keep the temperature within 185F as the white protein inside the salmon will leak out if hotter.<\/p>\n<\/li>\n About 1 hour before the salmon is done, mix together the maple bourbon glaze. Glaze the salmon all over and let sit in the smoker until done. Once done, pull the salmon out and let cool for 5 minutes.<\/p>\n<\/li>\n As the salmon cools, garnish with scallions and sesame seeds. Serve and enjoy!<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n![\"A](\"https:\/\/overthefirecooking.com\/wp-content\/uploads\/2026\/06\/FinishedSalmonBurntEnds-scaled.jpg\"\/)
<\/figure>\n![\"Derek](\"https:\/\/overthefirecooking.com\/wp-content\/uploads\/2026\/06\/GlazedSalmon2-scaled.jpg\"\/)
<\/figure>\nWhy You\u2019ll Love Maple Bourbon Salmon Burnt Ends<\/h2>\n
![\"A](\"https:\/\/overthefirecooking.com\/wp-content\/uploads\/2026\/06\/SalmonPrep-scaled.jpg\"\/)
<\/figure>\nMaple Bourbon Salmon Burnt Ends Ingredients<\/h2>\n
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How to Skin Salmon<\/h2>\n
![\"\"](\"https:\/\/overthefirecooking.com\/wp-content\/uploads\/2026\/06\/Derek-Wolfs-Cowboy-Campfire-Rub-1.png\"\/)
<\/figure>\n<\/div>\nCowboy Campfire Is Here<\/h2>\n
How to Make Maple Bourbon Salmon Burnt Ends<\/h2>\n
Prepping and Curing the Salmon<\/h3>\n
![\"Raw](\"https:\/\/overthefirecooking.com\/wp-content\/uploads\/2026\/06\/CubedSalmon-scaled.jpg\"\/)
<\/figure>\n![\"Seasoning](\"https:\/\/overthefirecooking.com\/wp-content\/uploads\/2026\/06\/CuringSalmon-scaled.jpg\"\/)
<\/figure>\nSmoking the Salmon<\/h3>\n
![\"Cubes](\"https:\/\/overthefirecooking.com\/wp-content\/uploads\/2026\/06\/SalmonPreppedforSmoker-scaled.jpg\"\/)
<\/figure>\n![\"Rows](\"https:\/\/overthefirecooking.com\/wp-content\/uploads\/2026\/06\/SmokingSalmonBurntEnds-scaled.jpg\"\/)
<\/figure>\nGlazing the Salmon<\/h3>\n
![\"Brushing](\"https:\/\/overthefirecooking.com\/wp-content\/uploads\/2026\/06\/GlazingSalmon-scaled.jpg\"\/)
<\/figure>\n![\"Derek](\"https:\/\/overthefirecooking.com\/wp-content\/uploads\/2026\/06\/GlazedSalmon-scaled.jpg\"\/)
<\/figure>\nWhat to Serve with Maple Bourbon Salmon Burnt Ends<\/h2>\n
Leftovers and Reheating<\/h2>\n
More Burnt Ends<\/h2>\n<\/p>\n<\/header>\n<\/section>\n
FAQs<\/h2>\n
![\"\"](\"https:\/\/overthefirecooking.com\/wp-content\/uploads\/2023\/03\/cookbooks.png\"\/)
<\/figure>\n<\/div>\nFlavor X Fire & FOOD X Fire<\/h2>\n
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