Ingredients
Salmon
- 1 filet salmon 3 pounds
- 2 tbsp seasoning
Dry Brine
- 1 cup brown sugar
- 1/2 cup kosher salt
- 1 tbsp black pepper
Marinade
- 2 tbsp brown sugar
- 1/3 cup honey
- 1 lime juiced
Instructions
- Combine dry brine ingredients in a bowl and mix well. Apply liberally to both sides of the salmon. Put the salmon on a wire rack in the refrigerator for at least an hour.
- When you're done with the dry-brining process, remove the salmon from the fridge, and apply the dry rub and marinade. Allow the salmon to rest for at least 10 minutes.
- Place the salmon skin-side down on a pre-heated 225F smoker and cook until it reaches an internal temperature of 125F, which should take around 45 minutes, depending on how big your salmon is.
- Once the salmon is done, remove from the smoker and let it rest for a few minutes. Serve with some dill sauce and ENJOY!
Nutrition
Calories: 346kcalCarbohydrates: 91gProtein: 1gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 0.1mgSodium: 14167mgPotassium: 230mgFiber: 4gSugar: 83gVitamin A: 142IUVitamin C: 5mgCalcium: 191mgIron: 4mg
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