Ingredients:

  • 2 lbs Salmon fillet (skin-on, center cut)
  • 1/2 cup Brown sugar
  • 1/2 cup Kosher salt
  • 1 tbsp Coarsely ground black pepper
  • 1 tsp Garlic powder
  • 2 cups Alder or Apple wood chips

Instructions:

  1. Mix the brown sugar, salt, pepper, and garlic powder in a small bowl. Rub the mixture generously over all sides of the salmon fillet.
  2. Place the fillet on a baking rack set over a sheet pan. Cover loosely with plastic wrap and refrigerate for 4 hours. Note: This is where the cure happens.
  3. Thoroughly rinse the brine off under cold running water. Pat the salmon extremely dry with paper towels.
  4. Return the salmon to the rack in the fridge for 1 hour (uncovered) until the surface feels tacky.
  5. Set your pellet grill or smoker to 225°F (107°C). If using a charcoal grill, soak wood chips in water for 30 minutes.
  6. Place the salmon skin side down directly on the grill grates or a perforated tray.
  7. Close the lid and smoke for 30–60 minutes.
  8. Remove the fish when the internal temperature hits 135°F (57°C) for medium rare or 145°F (63°C) for medium.