Brown Sugar Rub For Smoked Salmon
This Brown Sugar Rub For Smoked Salmon is the perfect rub to make for smoked salmon! Use cedar planks to add to the flavor and moist fillet as well! This is easy to make on your pellet grill or electric smoker! You can use freshly caught salmon or salmon fillets.
Servings: 12 Servings
Ingredients
- 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
Instructions
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!