Get some smokey goodness in your salmon! Then get a bagel and a schmear for some bagel and lox!
2 lbs Salmon Fillet; skinned
½ cup Brown Sugar
¼ cup Sea Salt
1 tbsp Black Pepper
1 cup Wood ChipsWe used Hickory. Alder is traditional. Or try Cedar or Apple.
1
If the salmon has skin, remove it.
2
Mix together the sugar, salt, and pepper.
3
In a dish that is big enough for the salmon to lay flat, sprinkle half of the dry rub on the bottom.
4
Lay the salmon on top, then cover with the remaining dry rub.
5
Place in the fridge, uncovered, for 4 - 12 hours.
6
Follow the smoker and wood chips' instructions for preparation.
7
Rinse salmon fillet of the dry rub. Pat dry.
8
Place salmon on aluminum foil so it doesn't stick to the grate.
9
Smoke for 20-40 minutes depending on thickness of salmon. Salmon should be flaky.
10
Enjoy with a bagel and cream cheese, eggs benedict, or simply on its own!
Ingredients
2 lbs Salmon Fillet; skinned
½ cup Brown Sugar
¼ cup Sea Salt
1 tbsp Black Pepper
1 cup Wood ChipsWe used Hickory. Alder is traditional. Or try Cedar or Apple.