Recipe

Smoked Salmon Bites with Honey and Sour Orange

Name: Smoked Salmon Bites with Honey and Sour Orange
Prep time: 15 min
Cook time: 45 min
Total time: 85 min
Ingredients: 800 g center-cut salmon fillet, skinless and boneless, 3-4 cm thick; 15 ml olive oil; 6 g salt; ½ teaspoon garlic powder; ¼ teaspoon cumin; ¼ teaspoon black pepper; 60 g honey; 60 ml sour orange juice; 20 g unsalted butter; 1 clove garlic grated (3 g); 5 g chopped fresh parsley; 1 teaspoon (5 ml) olive oil to grease the grate

Salmon cubes with a light smoke and a glaze of honey, garlic, and sour orange: a Cuban adaptation of American salmon burnt ends.

CiberCubaNovember 6, 2026

Image generated with AI.CiberCuba

Preparation15 min
Cooking45 min
Total time1 h 25 min
Servings4 servings as a main dish
DifficultyMedium

This recipe is a Cuban adaptation of salmon burnt ends, salmon cubes cooked slowly with a light smoke until juicy and glossy. It is a fusion recipe from American barbecue, designed to be prepared on a covered charcoal grill.

The Cuban touch lies in the sour orange and garlic, two flavors common in mojo and home marinades. The honey provides the sweetness of the glaze. The result is bites with a soft golden exterior, flaky juicy interiors, and an amber sheen, ideal for a family barbecue.

Method

Preparation and cold resting

Pat the salmon very dry with paper towels and cut it into cubes about 4 cm on a side and similar thickness, so they cook evenly. Remove any remaining bones. In a bowl, mix the cubes with the 15 ml olive oil, salt, garlic powder, cumin, and pepper until well coated.
Image generated with AI.CiberCuba
Let the salmon rest for 20 minutes in the refrigerator. Meanwhile, prepare the fire: place a moderate amount of charcoal on one side of the grill, leaving another large area without coals underneath. Cover and stabilize the temperature at 120 °C (248 °F).
Image generated with AI.CiberCuba
Take advantage of this resting time to make the glaze: in a saucepan, heat the honey, sour orange juice, and grated garlic for 3-4 minutes, stirring until integrated and slightly thickened. Remove from heat and add the butter. Set aside two tablespoons in a clean container for the final finishing; never use the brush that touched the fish during cooking on this portion.

Grilling

Lightly grease the small grate with the reserved 5 ml of oil and arrange the salmon cubes leaving space between them. Place it in the indirect heat zone, away from the coals. If using applewood, one small piece on the charcoal is enough: the smoke should be light and the combustion clean.
Image generated with AI.CiberCuba
Cook with the lid on and start checking several pieces, including the smallest ones, at 25 minutes. When the center reaches around 50-55 °C (122-131 °F), brush them with a thin layer of the glaze intended for cooking (not the reserved one) and continue cooking with the lid on.
Image generated with AI.CiberCuba
Remove each cube as soon as it reaches 63 °C (145 °F) in the center. Calculate between 35 and 55 minutes total grilling time, depending on thickness, but let the thermometer be your guide. Do not extend cooking to seek a black crust: here we aim for a soft golden color.

Resting and finishing

Let the bites rest for 5 minutes. Then drench them with the clean glaze you reserved, sprinkle with chopped parsley, and serve hot.
Image generated with AI.CiberCuba

Tips and variations

Equipment: covered charcoal grill, instant-read thermometer, small grill grate suitable for grilling, and a saucepan. Optional: a small piece of applewood suitable for smoking.

Timing: 15 minutes of active work, 20 minutes of cold resting (during which you prepare the fire and the glaze), about 45 minutes on the grill, and 5 minutes of final resting. Cooking time can range from 35 to 55 minutes depending on the thickness of the cubes: always guide yourself by the thermometer and remove each cube when it reaches 63 °C (145 °F) in the center.

If you cannot find sour orange: substitute the 60 ml with 40 ml of sweet orange juice and 20 ml of lime or lemon juice.

About seasoning: this version uses a brief cold seasoning, not a long cure. The resting period does not replace the full cooking of the fish. The citrus goes mainly in the glaze to preserve the texture of the salmon's surface, and the sweet layer is added towards the end, away from direct flame, so it does not burn.

To serve with: they go well with white rice and a fresh salad, served separately.

Storage: store leftovers in a sealed container in the refrigerator and consume within a maximum of 2 days.