Kingly Smoked Salmon
Pacific king salmon* Alder wood for smoking -----RUB----- 1/4 c Dill, dried 1/4 c Brown sugar 2 ts Kosher salt 2 ts Fresh-ground black pepper -----MOP (OPTIONAL----- Remaining rub ...
Ingredients
- 1/4cup brown sugar
- 2tsp kosher salt
- 2tsp fresh-ground black pepper
- 1/4cup oil (canola or corn)
Directions
- 1
Pacific king salmon* Alder wood for smoking -----RUB----- 1/4 c Dill, dried 1/4 c Brown sugar 2 ts Kosher salt 2 ts Fresh-ground black peppe
- 2
or use coho or silver salmon 1
- 3
The night before you plan to barbecue, combine the rub ingredients in a small bowl
- 4
Open the salmon flat and massage it well with about 2/3 of the rub, reserving the rest of the mixture
- 5
Fold the salmon back into its original shape, place it in a plastic bag, and refrigerate it overnight
- 6
Prepare the smoker for barbecuing, bringing the temperature to 180' to 200' F
- 7
Remove the salmon from the refrigerator and let it sit at room temperature for 30 minutes
- 8
If you plan to baste the fish, stir the remaining rub together with the other mop ingredients in a small saucepan and warm the mixture over