Cube all the salmon into 2-inch pieces
Coat salmon cubes with spicy honey then season with brown sugar and salt mixture
Put the seasoned salmon cubes in a bowl in the fridge and let them cure for 4-8 hours or overnight.
After curing, rinse off any excess cure with cold water.
Lay the salmon cubes on a wire rack over a baking sheet, and let them dry in the fridge for 1-2 hours. You're looking for a tacky texture on the outside.
Fire up your smoker to a low heat, about 185F-200F.
Let your salmon sit at room temperature while the smoker is preheating, then off to the smoker it goes!
Smoke for 1-2 hours, or until the thickest salmon cubes reach 125F
While the salmon is in the smoker, whip up that honey sriracha glaze by combining melted butter, sriracha, and honey.
Use a basting brush to slather the glaze all over the salmon burnt ends, flip them to ensure they're evenly coated
Continue cooking until the salmon is browned and caramelized. This should happen at a temperature of around 145F
Pull the salmon out, let it cool for 5 minutes, then sprinkle on your garnishes - scallions and sesame seeds.