Updated: Jan 23
1 salmon fillet (1-2 pounds)
1/4 cup salt
1/4 cup sugar
1 tablespoon dried herbs (such as dill or parsley)
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
Wood Recommendation:- Apple Wood Or Cherry Wood
Begin by curing the salmon with salt, sugar, and dried herbs. Cover the salmon and let it cure in the fridge for at least 6 hours or overnight.
Preheat your offset smoker to 225°F.
In a small bowl, mix together the smoked paprika, garlic powder, onion powder, and black pepper to create a dry rub.
Rinse the cure off the salmon and pat it dry with paper towels. Rub the dry rub mixture evenly over the salmon.
Place the salmon on the smoker and smoke for 1-2 hours or until the internal temperature reaches 145°F.
Enjoy the smoked salmon on its own or in a variety of dishes, such as on a salad or in a sandwich.