Get some smokey goodness in your salmon! Then get a bagel and a schmear for some bagel and lox!
If the salmon has skin, remove it.
Mix together the sugar, salt, and pepper.
In a dish that is big enough for the salmon to lay flat, sprinkle half of the dry rub on the bottom.
Lay the salmon on top, then cover with the remaining dry rub.
Place in the fridge, uncovered, for 4 - 12 hours.
Follow the smoker and wood chips' instructions for preparation.
Rinse salmon fillet of the dry rub. Pat dry.
Place salmon on aluminum foil so it doesn't stick to the grate.
Smoke for 20-40 minutes depending on thickness of salmon. Salmon should be flaky.
Enjoy with a bagel and cream cheese, eggs benedict, or simply on its own!
Ingredients
Directions
If the salmon has skin, remove it.
Mix together the sugar, salt, and pepper.
In a dish that is big enough for the salmon to lay flat, sprinkle half of the dry rub on the bottom.
Lay the salmon on top, then cover with the remaining dry rub.
Place in the fridge, uncovered, for 4 - 12 hours.
Follow the smoker and wood chips' instructions for preparation.
Rinse salmon fillet of the dry rub. Pat dry.
Place salmon on aluminum foil so it doesn't stick to the grate.
Smoke for 20-40 minutes depending on thickness of salmon. Salmon should be flaky.
Enjoy with a bagel and cream cheese, eggs benedict, or simply on its own!