Description
Easy Smoked Salmon - is made with a simple rub made of brown sugar, salt, and pepper and then the salmon gets smoked at a low temperature of 165 degrees for only an hour!
Ingredients
Scale
- 2 6 oz salmon fillets
- 3/4 cup of brown sugar
- 1 tablespoon of salt
- 1 1/2 tsp of pepper
Instructions
- In a shallow dish, spread the brown sugar, salt, and pepper down on the bottom of the dish. USe half of the rub on the bottom and then place the salmon fillets on the top of the rub. Place the rest of the rub on the top of the fish and let the salmon sit in the fridge for up to 8 hours. The rub will be almost liquid by the time it is done.
- Smoke on low heat at 165 for only 1 hour to 3 hours (depends on humidity or size of fish or until the internal temperature of the fish reaches 150 degrees.
- You can do this with more than 2 salmon fillets. Just increase the number of spices used.
Notes
You do not need to rinse the brine off the salmon before smoking.
It can take up to 2 - 3 hours for the salmon to finish smoking. The salmon is done when the temperature reaches 150 degrees.
Nutrition
- Serving Size: 1
- Calories: 207
- Sugar: 27g
- Sodium: 1202mg
- Fat: 5g
- Saturated Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 14g