Delicious Salmon on the Smoker
Salmon on the Smoker is tender, smoky, and full of flavor—easy to make and perfect for your next cookout.
Ingredients
- 2 lb fresh salmon fillet skin-on
- ½ cup brown sugar
- ¼ cup kosher salt or equivalent ratio as per recipe
- Dill specific amount not given
- Black pepper optional, per editorial context
Instructions
- Preheat smoker to 225 °F.
- Mix brown sugar, salt, dill (and optional pepper) to create dry rub.
- Rub mixture over salmon fillets, skin-side down. Optionally rub ~1 hour ahead for dry brine.
- Place fillets directly on smoker rack (skin-side down).
- Smoke for ~1 hour, until salmon is cooked through and flakes easily.
- Remove and serve warm, or chill for later use.