This is my first go at smoked salmon in my new smoker. Got a cheap analog smoker on prime day and it works perfect.
INGREDIENTS:
2 pieces of fresh salmon
For the rub:
1 tsp salt
1 tsp pepper
1 tsp dill weed, dried
3 tbsp dark castor sugar
Pinch of chipotle pepper
INSTRUCTIONS:
Heat smoker to 200-225 degrees F.
I used 1 cup of hickory pellets and added sufficient water to the smoker.
Combine salt, pepper, dill and brown sugar to form the rub. Pat gently onto top of salmon.
Optionally, place salmon in refrigerator to dry brine for about an hour.
Smoke salmon on smoker for one hour until it hits 145 degrees F.
Some experts say to smoke at lower temperatures to avoid the salmon from bleeding a white liquid. You may try this at 175 degrees and extend cooking time for 15 minutes.