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You won’t believe how easy this Brown Sugar Smoked Salmon is! The smoked salmon rub is absolute perfection. It’s ready in less than two hours with just five simple ingredients for the spice rub!
I think a lot of people are intimidated by the process of smoking meat. I totally get it! Most barbecue shows are focused on following barbecue teams around that work around the clock to get big cuts of meat prepared for competition.
When my husband first started experimenting with smoking meat, he did all of the traditional cuts; pork shoulder, brisket and ribs.
The more skilled he’s become, the more he leans towards cuts that don’t take all day, and learning how to smoke salmon is a breeze. Smoked salmon has become a favorite for us, and we eat it almost weekly at this point.
I buy about two pounds of fresh salmon on Friday, and then he spends about two hours smoking it over the weekend. When you have a smoked salmon rub that hits all the right notes it is absolute perfection!
We then eat this Brown Sugar Smoked Salmon all throughout the work week, on bagels with cream cheese, and as an easy protein-filled lunch for work!
“My favorite smoked salmon recipe!”
– Marty S, Facebook User
We have experimented with seasonings for our smoked salmon and have decided that a simple smoked salmon rub is best. A bit of salt and pepper, some dill, and brown sugar are all that you need to make a smoked salmon rub to top this simple smoked fish.
If you have the time, rub this mixture on top of the salmon and let it dry brine in the refrigerator for about an hour. If not, no worries, just rub the spices on and throw it on the smoker! We use a classic bullet-style smoker, the Smokey Mountain, which has lasted us nearly 10 years and is still going strong.
We eat salmon almost every week! When cooked perfectly with a great salmon rub, smoked salmon is such a treat.
If you love this smoked salmon recipe, I think you’ll also enjoy these salmon recipes:
- Easy Salmon Quiche with Spinach
- Praline Glazed Salmon
- Whole 30 Jerk Salmon with Tropical Salsa
- Herb Crusted Salmon with Tomato Relish
- 2 pounds fresh salmon
For the smoked salmon rub:
- 1 tsp salt
- 1 tsp pepper
- 1 tsp dill
- 2 tbsp brown sugar
- Heat smoker to 250-275 degrees F.
- Combine salt, pepper, dill and brown sugar to form the rub. Pat gently onto top of salmon. If time allows, place salmon in refrigerator to dry brine for about an hour.
- Smoke salmon on smoker for one hour until it hits 145 degrees F.
- We prefer to use pecan, oak, or cherry wood. Choose wood with subtle flavor.
- I think this is best served cold or at room temperature.
Both are made in the oven in no-time flat! Or, you can try my other recipe on the smoker, this Whole Smoked Turkey!