Simple Smoked Salmon

• 2 Tbsp dark brown sugar
• 1 Tbsp Diamond kosher salt (2 tsp if using Morton brand Kosher salt)
• 2-4 lb salmon filet (skin on and pin bones removed)
• 2 cups alder, applewood or cherry wood smoking chips or pellets

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Make the brine: Combine brown sugar and salt in a small bowl.

Brine the Salmon: Place salmon skin-side down on a wire rack over a rimmed baking sheet. Evenly sprinkle the brine mixture over the top of the salmon filet.

Refrigerate uncovered for at least 1 hour (and up to 8 hours).

Preheat Your Smoker to 225°F: Set it up for indirect heat with a water bath drip pan and wood chips/pellets.

Remove salmon from the refrigerator and pat dry with paper towels (there is no need to rinse it).

Smoke the Salmon: Place salmon skin-side down on a sheet of foil and transfer it to the smoker.

Check for doneness after 30 minutes using a probe thermometer. It is done cooking when the internal temperature reaches 140°F in the thickest part.

Rest: Remove from the smoker and rest for 5 minutes before serving, or cover tightly and chill in the refrigerator for up to 1 week.

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