Easy homemade Brown Sugar Rub For Smoked Salmon! Making a new smoked salmon rub was new, but I knew a brown sugar rub on the brisket is delicious, 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.
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
How To Make Brown Sugar Rub:
In a large bowl, combine all of the rub ingredients. Now smoked salmon seasoning can also be known as a dry brine or dry rub for smoked salmon as there is no liquid to it like a wet brine or wet rub.
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 making brown sugar smoked salmon is easy; all you do is set the cedar board with the salmon in the smoker, 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.
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!
How to Store Leftover Salmon
You can store leftover smoked salmon in a Ziploc bag or air-tight container in the fridge for up to three days after smoking. Smoked Salmon can be frozen for up to three months after being made in the proper container.
Storing leftovers properly requires the right tools! My preferred storage method is if the leftovers can be sealed in a food saver. If not, then an air-tight container or Ziploc bag for the fridge is the way I go. The air-tight container and a freezer Ziploc bag are the next best bet for freezing the leftovers. I also use a food scale to measure portions into serving sizes.
I love to use salmon in main dishes but also the leftovers in other recipes for lunch or appetizers. These are some of my favorite salmon recipes to make!
- Smoked Cedar Plank Salmon
- Brown Sugar Salmon Rub
- Salmon Salad
- Smoked Salmon Dip
- Dill Smoked Salmon
- Grilled Salmon on 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 Side Dishes: Smoked Baked Potatoes, Smoked Green Bean Casserole, Smoked Sweet Potato Casserole, Smoked Baked Potatoes, Smoked Loaded Cheesy Potatoes, Smoked Deviled Eggs, Smoked Loaded Baked Beans, Creamy Smoked Macaroni And Cheese, Smoked Loaded Cheesy Potatoes
Pellet Smoker Recipes To check out
- Dutch Oven In The Smoker Recipes
- Special Occasion And Holiday Recipes
- Smoked Side Dishes
- Smoked Deli Salads
Brown Sugar Rub For Smoked Salmon
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!