Asian Salmon Burnt Ends
Serves 415 mins prep80 mins cook
Happy #fishfriday Yall! 🎣 Cut salmon into 1" cubes and place in a bowl with: ½ Brown Sugar 2 tbsp Honey 2 tbsp Salt Place in the fridge covered overnight! 🎣 Dust with @whitebullsbbq x @verdugogourmet Hippoe Fish On the smoker at 250° with @bearmountainbbq x @walmart Maple Bourbon Pecan Pull when IT reaches 110° and place in pan with: ¼ cup @bibigousa 2 tbsp Sriracha 2 tbsp Soy Sauce 1 tbsp Honey 2 tbsp @bearandburtons W Sauce Back on the smoker for another 20-30 min Garnish withHippie Fish (can sub with your favorite fish rub), Sesame Seeds, and ENJOY!
0 servings
What you need
oz sesame seed
tbsp soy sauce
cup brown sugar
tbsp honey
tbsp table salt
tbsp sriracha hot sauce
tbsp worcestershire sauce
tbsp liquid honey
Instructions
Cut salmon into 1" cubes and place in a bowl with ½ cup Brown Sugar, 2 tbsp Honey, and 2 tbsp Salt. Place in the fridge covered overnight. Dust the marinated salmon with Hippoe Fish rub (or your favorite fish rub). Place on the smoker at 250°F (using Maple Bourbon Pecan wood pellets). Pull the salmon when its internal temperature reaches 110°F. Place the salmon in a pan with ¼ cup Bibigo sauce, 2 tbsp Sriracha, 2 tbsp Soy Sauce, 1 tbsp Honey, and 2 tbsp W Sauce. Return to the smoker for another 20-30 minutes. Garnish with Hippie Fish (can sub with your favorite fish rub) and Sesame Seeds, then ENJOY!View original recipe