Brown Sugar Smoked Salmon

Ingredients

• 2 lbs fresh salmon
• 2 tsp salt
• 2 tsp pepper
• 2 tsp dill
• 4 tbsp brown sugar
• Cayenne pepper

Directions

1. 01

   Heat smoker to 250 degrees.

2. 02

   Combine salt, pepper, dill, cayenne pepper and brown sugar in a rub. Pat gently onto top of salmon. If time allows, place salmon in refrigerator to dry brine for a few hours. Add a little more brown sugar just before putting it in the smoker.

3. 03

   Smoke salmon on the smoker with cherry wood for one hour until internal temp is 145 degrees.

4. 04

   Best served warm!

Notes

• I like to dry-brine the salmon overnight before applying the rub.
• If you aren't sure what Dry-Brining is, it's the process of applying salt to the protein and putting it in the fridge. The salt will pull the moisture out of the meat then suck the flavor back in. You'll know dry-brining is complete if you touch the protein and it feels dry.