Ingredients:

  • 1/2 cup (115g) dark brown sugar, packed
  • 1/4 cup (60g) kosher salt
  • 1 tbsp (6g) cracked black pepper
  • 1 tbsp (4g) dried dill
  • 1 tsp (2g) smoked paprika
  • 2 lb (900g) center-cut salmon fillet, skin-on
  • 1 tbsp (15ml) avocado oil
  • 2 tbsp (25g) brown sugar
  • 1 tbsp (15ml) soy sauce
  • 1 tbsp (15ml) melted unsalted butter
  • 1 tsp (5ml) fresh lemon juice

Instructions:

  1. Pat the salmon fillet completely dry with paper towels. Generously coat all sides of the fish with the brown sugar smoked salmon rub, pressing it firmly into the flesh.
  2. Place the salmon on a wire rack set over a baking sheet. Cover loosely with plastic wrap and refrigerate for 8 to 12 hours.
  3. Rinse the rub off under cold water—do not scrub. Pat the fish bone-dry.
  4. Place the fish back on the wire rack in the fridge, uncovered, for 2 hours until the surface feels tacky to the touch (forming a pellicle).
  5. Pre-heat smoker to 225°F (107°C) using alder or apple wood pellets.
  6. Lightly oil the grill grates or a soaked cedar plank. Place the salmon skin-side down.
  7. Smoke the salmon until the internal temperature reaches 140°F to 145°F (60°C to 63°C), typically taking 2.5 to 3.5 hours.
  8. In a small pot, simmer glaze ingredients (brown sugar, soy sauce, melted butter, and lemon juice) until the sugar dissolves and the mixture thickens slightly.
  9. Brush the glaze over the top of the fish during the final stages of smoking.