Brown Sugar Rub For Smoked Salmon

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!

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 Fillet– I was lucky enough to have freshly caught, but you can also use store-bought and previously frozen fillets. Amazon and Walmart both have a great selection.
• Brown Sugar 
• Paprika
• 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 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!

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 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)

Lay your fillet 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 of the 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 salmon’s internal temperature reaches 145 degrees for food-safe cooking. 

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 and divide them into serving sizes.

Salmon Recipes

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, see my collection-> here!

• 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 Appetizers: Smoked Cream Cheese, Easy Smoked Queso Dip, Easy Smoked Refried Bean Dip

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

Grilled Side Dishes: Cheesy Grilled Asparagus, Cheese Stuffed Mushrooms, Grilled Loaded Twice Baked Potatoes, Grilled Corn On The Cob, Grilled Zucchini