Burnt ends de saumon fumé

Ingrédients

• 1 (2 lb) salmon fillet, skinned
• 1 Cup light brown sugar
• 1/4 Cup kosher salt
• 4 Tablespoon butter
• 4 Tablespoon maple syrup
• 2 Tablespoon sriracha, divided
• cooked white rice
• scallions, sliced
• sesame seeds

Préparation

1. 1

   Cure the [salmon](https://www.traeger.com/salmon): Cut the salmon into 1-inch cubes and place in a medium bowl. Toss with brown sugar and salt until evenly coated. For best absorption, vacuum seal the salmon, or cover the bowl. Alternatively, you could use a gallon size freezer bag and remove as much air as possible to mimic a vacuum seal. Refrigerate for at least 8 hours and up to 12 hours, tossing occasionally if using a bowl.

2. 2

   Recipe Step 2: When ready to cook, set the Traeger temperature to 225˚ F and preheat with the lid closed for 15 minutes. Use [Super Smoke](https://www.traeger.com/learn/super-smoke) if available. Place the salmon on a wire rack about ½ inch apart and cook for 2 to 2 ½ hours or until [internal temperature](https://www.traeger.com/learn/safe-meat-internal-temperatures) reaches 145F.

3. 3

   Make the glaze: In a small saucepan over medium heat, combine the butter, maple syrup, and sriracha. Cook, whisk occasionally, until the butter melts, about 2 minutes. Set aside.

4. 4

   When salmon reaches 145 F, brush the smoked salmon pieces with the glaze and cook, until the glaze sets and is tacky, another additional 3 minutes.

5. 5

   Remove from grill and toss with remaining glaze.

6. 6

   Serve over cooked rice, topped with sliced scallions and sesame seeds. Enjoy!