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Fish, Smoker


2 pounds fresh salmon
For the smoked salmon rub:
1 tsp salt
1 tsp pepper
1 tsp dill weed, dried
2 tbsp brown sugar

Heat smoker to 250-275 degrees F (preferred wood should be mild/sweet oak, pecan, cherry, apple, etc.)
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 (you can go lower if you like it rarer)

Unrated