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? (I have included affiliate links to products I love. As an Amazon Associate, I earn from qualifying purchases.)
I made this on my Pit Boss Pro 1100, cooking low and slow, my favorite way to cook! I picked up my Pitboss at Lowes, but Walmart and Amazon carry other Pit Boss options or the Pitboss website itself. Personally, I love the cost of them vs other pellet grills, plus it hasn’t disappointed me yet.
Pit Boss Austin XL 1000 sq. in. Pellet Grill w/ Flame Broiler & Cooking Probe
Z GRILLS Wood Pellet Grill Holiday 8-in-1 BBQ SmokerCamp Chef 24 in. WiFi Woodwind Pellet Grill & Smoker with Sidekick
Brown Sugar Rub For Smoked Salmon Ingredients:
- Cedar Planks (You can grab at Walmart -> here or Amazon -> here)
- Salmon
- 1/2 Cup Brown Sugar
- 1/2 Tsp Paprika
- 1/4 Cup Sugar
- 2 Tbsp Salt
- 1 Tbsp Garlic Powder
- 1 Tsp Chili Powder
How To Make Brown Sugar Rub:
In a large bowl combine all of the rub ingredients.
Remove your salmon from its packaging, mine was fresh and frozen 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.
Keep the skin on the fillets.
How To Make Smoked Salmon:
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 does 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 helps 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.
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. I smoked this alongside my smoked cream cheese (grab the recipe -> here) and also another salmon recipe.
Be sure to use a meat thermometer to ensure your salmon is cooked to 145 degrees for food-safe cooking temperatures.
Serve and enjoy!
What To Serve With Smoked Salmon:
- Smoked Baked Potatoes
- Cheese Stuffed Portabella Mushrooms
- Smoked Mac & Cheese
- Smoked Deviled Egg Macaroni Salad
- Hibachi Fried Rice
- Green Bean Casserole Smoked
Brown Sugar Rub For Smoked Salmon
Ingredients
- Cedar Planks
- Salmon
- 1/2 Cup Brown Sugar
- 1/2 Tsp Paprika
- 1/4 Cup Sugar
- 2 Tbsp Salt
- 1 Tbsp Garlic Powder
- 1 Tsp Chili Powder
Instructions
HOW TO MAKE BROWN SUGAR RUB
- In a large bowl combine all of the rub ingredients.
- Remove your salmon from its packaging, mine was fresh and frozen caught here in Puyallup, Wa! But if you don't have access to fresh salmon.
- Keep the skin on the fillets.
HOW TO MAKE SMOKED SALMON
- 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.
- 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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