Ingredients
Salmon
- 2 pounds salmon (skin-on)
Seasoning Rub
- 2 tablespoons brown sugar
- 1 teaspoon dill weed (dried)
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Preheat the smoker: Heat your smoker to a temperature between 250 and 275 degrees Fahrenheit to prepare for the smoking process.
- Make the rub: In a small bowl, combine the brown sugar, dried dill weed, salt, and black pepper thoroughly to create the seasoning mix for the salmon.
- Prepare the salmon: Pat the salmon fillet dry with a paper towel to remove excess moisture, then generously pat the seasoning rub onto the flesh side of the fish ensuring an even coating.
- Dry brine (optional): If you have time, cover the seasoned salmon with plastic wrap and place it in the refrigerator for about one hour to allow the rub to penetrate the fish for enhanced flavor.
- Smoke the salmon: Place the salmon skin side down directly on the wire rack of the smoker. Smoke for approximately one hour or until the internal temperature of the salmon reaches 145 degrees Fahrenheit, checking with an instant-read thermometer.
- Rest and serve: Remove the smoked salmon from the smoker and place it on a cooling rack. Allow it to rest for 5 to 10 minutes before serving to let the juices redistribute for moist, tender fish.
Notes
- Using skin-on salmon helps keep the fish moist during smoking and makes it easier to handle.
- Dry brining the salmon helps the flavors penetrate better and improves texture but can be skipped if short on time.
- Maintain smoker temperature consistently for even cooking and optimal smoke flavor.
- Use an instant-read thermometer to ensure salmon reaches a safe internal temperature of 145°F.
- Resting the fish after smoking allows juices to settle, enhancing flavor and improving texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Seafood
- Method: Smoking
- Cuisine: American
