Smoked Salmon

Ingredients

• 1 lb salmon filet
• 2 T kosher salt
• 2 T dark brown sugar
• 2 T white sugar
• Alderwood or Applewood pellets

Instructions

1. Pat the salmon dry with paper towel and plane on a rack lined sheet pan.
2. Mix brown sugar and salt in a bowl. Lightly coat the skin side and thoroughly coat the meat side of the salmon. Place the salmon back on the rack making sure that it is not touching the bottom of the pan. Cover the entire pan with foil.
3. Let sit in the fridge overnight or for 8 hours.
4. Rinse off the brine with water and pat dry. Place the salmon back onto the rack uncovered. Refrigerate at least 5 hours or until it forms the pellicle (skin should be tackly and glossy).
5. Remove the fish from the fridge and let sit out 30 minutes before smoking.
6. Preheat smoker to 140-150. Add the fish and close the lid.
7. Check the smoker and fish temp every 20 min. After about 1 hour (after internal temp is 110-120) raise the smoker to 180. Remove salmon when it reaches 145.
8. Rest uncovered on the counter for 10-15 minutes. Serve or cover in an airtight container until eating.