I‘m sure that by now, you know much I love salmon. I’ve tried many different ways to hot smoke salmon, and I must say that I am proud of this recipe. I’ve developed a system that has been working very well. You won't believe how easy this recipe is! The smoked salmon rub is absolutely delicious. It's ready in less than two hours with just a few simple ingredients for the rub! Try my recipe! You will see that my salmon cure is very simple and easy to make. Feel free to add different spices to your rub, add any flavours that you like!
2 lbs of salmon
1teaspoon of salt
1teaspoon of pepper
1 teaspoon of dill weed (dry)
2 tablespoons of brown sugar
a dash of garlic plus blend (this blend is like Frank’s Red Hot at my moms house: “I Put That $#!t on Everything”)
3 lemons, sliced (for the smoker grates)
Combine all the dry ingredients.
Rub the mixture of dry ingredients on salmon, as evenly as possible.
Put the salmon in the fridge for 1 hour.
Place the lemon slices into the smoker, covering the grates. Make sure the area is large enough for the size of the salmon piece (more is better than less, this prevents any sticking).
Cook in the smoker at 250°F, until the thickest part reaches an internal temperature of 130°F (it took me about 2 hours)