– Skin-on salmon – Brown sugar – Dill weed, dried – Salt – Pepper

Combine salt, pepper, dill and brown sugar to form the rub. Pat gently onto top of the flesh side of the raw salmon.

step 1

If time allows, place salmon in refrigerator to dry brine for about an hour.

step 2

Smoke salmon directly on the grates of the smoker for one hour.

step 3