Asian Salmon Burnt Ends

Name: Asian Salmon Burnt Ends
Prep time: 15 min
Cook time: 80 min
Total time: 15 min
Yield: 4
Cuisine: Asian
Ingredients: Salmon; 0.5 cup Brown Sugar; 2 tbsp Honey; 2 tbsp Salt; Hippoe Fish rub (or favorite fish rub); Maple Bourbon Pecan wood pellets; 0.25 cup Bibigo sauce; 2 tbsp Sriracha; 2 tbsp Soy Sauce; 1 tbsp Honey; 2 tbsp W Sauce; Sesame Seeds

15 mins prepServes 4

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!

4 servings

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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!

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Asian Salmon Burnt Ends

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