Brown Sugar Smoked Salmon
You won't believe how easy this Brown Sugar Smoked Salmon is! The rub is absolute perfection. It's ready in less than two hours with just five simple ingredients and your smoker!
Ingredients
- 2 pounds salmon, skin-on
For the smoked salmon rub (dry rub):
- 2 tablespoons brown sugar
- 1 teaspoon dill weed, dried
- 1 teaspoon salt
- 1 teaspoon black pepper
Equipment
Instructions
- Heat smoker to 250-275 degrees Fahrenheit.
- In a small bowl, combine salt, pepper, dill and brown sugar to form the rub. Pat the salmon fillet dry with a paper towel.
- Pat the seasoning mix onto the surface of the fish, focusing on the flesh side of the raw salmon.
- (Optional) If time allows, place salmon in refrigerator to dry brine for about an hour, covered with plastic wrap.
- Smoke salmon skin side down, directly on the wire rack of the smoker for one hour or until the salmon hits 145 degrees Fahrenheit using an instant read thermometer.
- When it reaches an internal temperature of 145 degrees Fahrenheit, pull the salmon from the smoker and allow it to rest on a cooling rack for 5-10 minutes before serving.
Notes
- I prefer to use pecan, oak, apple or cherry wood when smoking salmon. Choose wood with subtle flavor.
- I think this salmon is best served cold or at room temperature.
- For the rub, use dill WEED (the green leaves), not dill seed. Dill seed will likely be too overpowering of a flavor. You can absolutely substitute fresh dill if that is what you have.
- I have had several people report that they DOUBLED the rub quantities, and it turned out great, kind of like salmon candy! :)
Serving: 1, Calories: 346kcal, Carbohydrates: 6g, Protein: 45g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 5g, Cholesterol: 125mg, Sodium: 683mg, Potassium: 1126mg, Fiber: 0.1g, Sugar: 6g, Vitamin A: 95IU, Vitamin C: 0.02mg, Calcium: 35mg, Iron: 2mg
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