- 1 16 - 24 Oz Salmon fillet
- ¾ cup - Salt
- 1 ¼ cup - Brown sugar
- 6 cup - Wood chips for smoking, preferably a blend of apple, cherry and alder
This recipe works better during colder days when the weather is below 70°F.
- Place the salmon fillet in a glass baking dish; Combine the salt and sugar in a bowl then spread generously on top of the fish so it is completely covered; Let the salmon cure in the refrigerator overnight;
- Wash the salmon under cold water to remove all the salt and sugar;
- Place only one lit briquette in your smoker’s firebox chamber then toss a handful of wood chips on top; Slightly open the air vent for a 5% opening and let the salmon smoke for 6 to 8 hours, make sure the temperature doesn’t rise above 70°F; Add more wood chips every two to three hours;
- Remove the salmon from your smoker then cut into thin slices and serve.