Smoked Salmon


  • 1 Full Plank of Salmon (no skin)
  • 1/2 cup Brown Sugar
  • 1/4 cup Kosher Salt
  • Apple Wood Chips


    Mix brown sugar and salt. Rub mixture all over salmon plank. Wrap in plastic wrap and store in the refrigerator overnight or a minimum of 4 hours.
    Bring smoker up to 275 degrees. When it reaches desired temperature, rinse salmon plank with water to wash most of the brown sugar/salt mixture off. Place salmon plank on rack and close door. Allow to smoke for 1.5 hours. Enjoy!

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