Ingredients
- 1/2 cup Kosher Salt (You can substitute Zatarain’s crab boil for a Cajun touch)
- 1/4 cup Brown Sugar
- 1/4 Cup Granulated Sugar
- 2 tablespoons Coarse Ground Black Pepper
- 1 tablespoon Ground White Pepper
- 1 tablespoon Ground Cayenne Pepper
- 1 Salmon Fillet (1 to 3 pounds)
Directions
In a small bowl, mix all ingredients.
- Place a large piece of plastic wrap on counter and put about 1/2 the mixture down the middle. Place Salmon on plastic wrap and cover with remaining mixture. Gently rub the mixture all over the fillet. Wrap up the fillet in the plastic wrap (I usually wrap a second time as well), place on a sheet pan (to catch juices) and refrigerate for 16 to 24 hours.
- Rinse salmon under cold running water to remove all excess spices. Pat dry with paper towel and smoke 150 degrees F for about 5 hours.
- Woods:
Apple is great.
- A mixture of cherry and alder is fantastic as well.
Notes
Smoked salmon is one of my all time favorite foods. This recipe is one I have been making for years and it is always a hit! I usually wait until salmon goes on sale at Meijer (usually once a month 1/2 price) to make this. The salmon below is a bit dark due to the fact I used hickory (only a couple ounces) to get a deeper smoked flavor. It is amazing how much of a difference different woods make… Experiment and have fun!