- 2 lb Salmon hot dogs, approximately 8
- 3 tbsp Dijon mustard
- 3 tbsp Teriyaki seasoning blend, or Sweet Teriyaki Sake
- 4 tbsp unsalted butter
- 1/4 cup brown sugar
- 1/2 cup Teriyaki sauce
- Sriracha mayo
- Sliced scallions (optional)
- Sesame seeds for garnish
Teriyaki Seasoning Blend
- 1 tbsp brown sugar
- 1 tbsp garlic powder
- 1 tbsp chile flakes, or gochugaru
- 1 tbsp sesame seeds
- 2 tsp black pepper
- 2 tsp paprika
- 1 tsp ginger powder
- Preheat your smoker or grill for indirect cooking at 225°F.
- Slice the hot dogs into smaller pieces, roughly 1.5″ long. Place them into a bowl and add the Dijon mustard, stirring gently to completely coat them. Add in the spices a bit at a time and stir to make sure they are seasoned on all sides.
- Place the salmon hot dogs on a wire rack and into the smoker. Allow them to cook undisturbed for 60 minutes.
- Remove the hot dog pieces from the smoker and place them into a small grill-safe pan or foil pan. We want the hot dogs to touch each other and stay close, so make sure you use a smaller size. Add in the butter, brown sugar, and Teriyaki sauce.
- Turn up the heat on the smoker to 400°F. Place the pan, uncovered, back into the smoker for 30 minutes. Stir the hot dogs gently every 10 minutes or more, making sure the sauce doesn’t scorch on the bottom.
- Remove the hot dogs when you see the sauce that thickened and there’s very little liquid at the bottom of the pan.
- Serve and garnish with sriracha mayo, sesame seeds and sliced scallions.
You can use this same process for any type of hot dog, or combination of flavors.
- Prep Time: 5
- Cook Time: 90 minutes
- Category: Seafood
- Method: Smoking
- Cuisine: BBQ
Keywords: salmon, hot dog, burnt ends, salmon hot dog, hot dog burnt ends, appetizer, teriyaki, smoking, bbq