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Ingredients
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- 2 tablespoons brown sugar
- 1 tablespoon kosher salt (non-iodized)
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (adjust to taste)
- 2–3 pounds salmon fillet (skin on, pin bones removed)
- 2 cups alder, applewood, or cherry wood smoking chips or pellets
Instructions
- Mix brown sugar, salt, black pepper, garlic powder, smoked paprika, and cayenne in a bowl to create the spice rub.
- Place salmon on a wire rack, skin-side down, and apply spice mixture evenly.
- Cover with plastic wrap and refrigerate for 1 hour or overnight.
- Soak wood chips in water for 30 minutes before smoking.
- Preheat smoker to 225°F (107°C) and prepare for indirect heat.
- Pat salmon dry and place it in the smoker.
- Smoke salmon until it reaches an internal temperature of 135°F (57°C), about 30 to 90 minutes.
- Let salmon rest for 5 minutes before serving.
Notes
Adjust cayenne pepper to suit spice preference.
Monitor the smoker’s temperature for even cooking.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Main Course
- Method: Smoking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 48g
- Cholesterol: 100mg