Easy homemade Brown Sugar Rub For Smoked Salmon! Making rubs is one of my favorites and I know brown sugar rub on the brisket is amazing, so why not on salmon? Making rubs is easy once you have done a few, and they taste amazing!
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I made this for the first time in 2021, on my Pit Boss Pro 1100, which is my favorite way to cook low and slow! I picked up my Pit Boss Grill at Lowes, but Walmart and Amazon carry other Pit Boss options or the Pitboss website. I love the cost of them vs. other pellet smokers, plus it hasn’t disappointed me yet.
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Brown Sugar Rub For Smoked Salmon Ingredients:
- Salmon– You can use freshly caught salmon or from the store. The salmon will need to have its skin on it for smoking. Atlantic Salmon works just as well in this.
- Brown Sugar
- White Sugar
- Salt– Kosher salt or table salt will work in this recipe.
- Garlic Powder
- Chili Powder
You will need Cedar Planks, I grabbed mine at Walmart (like these here), or you can get them on Amazon.
How To Make Brown Sugar Rub:
In a large bowl, combine all of the rub ingredients. Now a rub can also be known as a dry brine as there is no liquid to it like a wet brine.
Mix all the spices with a fork or a whisk until they are well blended. You can also do this in a mason jar as well and shake the jar.
Remove your salmon from its packaging; mine was fresh and frozen and caught here in Puyallup, Wa! But if you don’t have access to fresh salmon, you can order from Omaha Steaks -> here to be delivered to the house.
Cut into salmon filets if needed.
Keep the skin on the fillets.
How To Use Cedar Planks
Soak your cedar planks in a pan or clean water sink for at least one to two hours before you start smoking your salmon.
Why do cedar planks need to be soaked before use on the grill or smoking? You soak the planks to allow them not to burn while smoking or grilling with them. The moisture of the wood will also help to keep the salmon moist as well. (You can grab at Walmart -> here or Amazon -> here) I grabbed the Grill Expert 2 pack at Walmart this time, and they worked great, especially for the price.
Remove from the water; you will use the board when it is still wet and place salmon on it within 15 minutes of taking it out of the water. You can pat dry with a paper towel if it seems to be to wet.
How To Smoke Salmon:
The smoking process for this recipe is easy; all your do is set the cedar board with the salmon in the smoker and let the smoker smoke, and tend to the pellets.
Start your smoker rolling smoke. I set my Pit Boss Pellet Grill directly to 200 degrees. You could do a little smoke setting time if you want to.
The wood pellets in the wood pellet grill on this salmon recipe can be whatever you have in your smoker. I used mesquite pellets this time around, but a fruit blend pellet would work as well .
Money and time saving tips from the old lady. If you order pellets online from Walmart and spend $35, they will drop them off at your door for free!! Their everyday price on pit boss pellets is amazing, plus the expert grill brand has a great price. (see them ->here)
Layout your fillet’s skin side down on the wet cedar board. You could rub the salmon fillet skin with a bit of olive oil, I just stick mine directly on the board.
Rub down the skin with the brown sugar rub and then rub over the fillet part on the top part of Salmon.
I smoked my brown sugar salmon at 200 degrees for one hour and 250 degrees for one more hour. There is no exact time to smoke the salmon filet, smoke to temperature, not to a set time.
I smoked this alongside my smoked cream cheese, and a lemon smoked salmon recipe.
The low temperatures are what I consider the best way to smoke salmon. You don’t want to cook at high temperatures and dry out the piece of salmon.
Be sure to use a meat thermometer to ensure the internal temperature of the salmon is cooked to 145 degrees for food-safe cooking temperatures.
Serve and enjoy!
Smoked Salmon Recipes
- Lemon Smoked Salmon– Use a rub with fresh lemon to make a tasty smoked salmon! This rub adds amazing flavor to a salmon fillet combined with the smoky flavor from the smoker.
- Dill Smoked Salmon– Fresh dill adds fantastic flavor to salmon when smoked on a cedar plank.
What To Serve With Smoked Salmon:
Now there is no wrong side dish to serve with smoked salmon. I love to make smoked side dishes right in the smoker when cooking the main part of the meal. See my collection of smoked side dishes -> here.
- Smoked Baked Potatoes
- Cheese Stuffed Portabella Mushrooms
- Smoked Mac & Cheese
- Smoked Deviled Egg Macaroni Salad
- Hibachi Fried Rice
- Green Bean Casserole Smoked
Pellet Smoker Recipes To check out
Looking for more smoker recipes?? Be sure to check out Smoker Recipes. The post contains smoker recipes from ham to macaroni and cheese to Prime Rib! See it -> here.
- Dutch Oven In The Smoker Recipes
- Special Occasion And Holiday Recipes
- Smoked Side Dishes
- Smoked Deli Salads
Brown Sugar Rub For Smoked Salmon
- 1/2 Cup Brown Sugar
- 1/2 Teaspoon Paprika
- 1/4 Cup White Sugar
- 2 Tablespoon Salt
- 1 Tablespoon Garlic Powder
- 1 Teaspoon Chili Powder
HOW TO MAKE BROWN SUGAR RUB
- In a large bowl combine all of the rub ingredients.
- With a fork or a whisk mix together all the spices until it is well blended. You can also do this in a mason jar as well and shake the jar.
- Remove your salmon from its packaging. But if you don't have access to fresh salmon store bought is fine it needs to be thawed.
- Cut into salmon filets if needed.
- Keep the skin on the fillets.
How To Use Cedar Planks
- Soak your cedar planks in a pan or clean sink of water for at least one to two hours before you are ready to start smoking your salmon.
- Why do cedar planks need to be soaked before using on the grill or smoking? You soak the planks to allow them not to burn while smoking or grilling with them. The moisture of the wood will also help to keep the salmon moist as well.
- Remove from the water, you will use the board when it is still wet, and place salmon on it with in 15 minutes of taking it out of the water.
How To Make Smoked Salmon
- Start your smoker rolling smoke.
- Layout your fillet's skin side down on the wet cedar board.
- Rub down the skin as well as with the brown sugar rub and then rub over the fillet part of it.
- I smoked my brown sugar salmon at 200 degrees for 1 hr and 250 degrees for 1 more hour.
- Be sure to use a meat thermometer to ensure your salmon is cooked to 145 degrees for food-safe cooking temperatures.
- Serve and enjoy!
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