Salmon Burnt Ends

Debone your Salmon using a proper knife and cutting board.

Cube the Salmon into 2” x 2” squares using a Chef’s Knife, leaving the skin on.

Use equal amounts of the sauces. Add about 1 tsp of garlic powder (or more, if you wish). If you feel really bold, add a squeeze of lemon
Reserve some for basting.
Coat salmon with sauce, making sure the it is evenly coated.

Marinate or Cure your Salmon overnight.

Prepare your smoker (or grill) for 300 degrees F.

Remove the Salmon to an oiled rack, skin side down. Sprinkle with any barbecue seasonings you enjoy with fish (pepper, smoky paprika, onion powder, thyme, basil, dill, parsley, etc.) Traeger fin and feather for instance.

Cook for about 40 minutes Baste with sauce every 15 minutes.

Remove salmon from rack (salmon should easily slide off the skin) Plate by garnishing with chopped green onion.

My choice condiment for the day: Spicy Mayo!