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Sweet and spicy bites of hot dog burnt ends

Salmon Hot Dog Burnt Ends

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Grab a fork or toothpick, it’s time to devour these smoky, Salmon Hot Dog Burnt Ends. Seasoned with teriyaki spices and sauce, these are irresistible.

  • Total Time: 95 minutes
  • Yield: 4-6 people 1x


  • 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


  1. Preheat your smoker or grill for indirect cooking at 225°F.
  2. 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. 
  3. Place the salmon hot dogs on a wire rack and into the smoker. Allow them to cook undisturbed for 60 minutes.
  4. 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.
  5. 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.
  6. Remove the hot dogs when you see the sauce that thickened and there’s very little liquid at the bottom of the pan.
  7. 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.

  • Author: Brad Prose
  • Prep Time: 5
  • Cook Time: 90 minutes
  • Category: Seafood
  • Method: Smoking
  • Cuisine: BBQ
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