Ingredients:
• Some fresh or thawed salmon fillets
• Some dry brine: (Mixture of ⅓ kosher salt and ⅔ brown sugar and a touch of freshly ground pepper)
Instructions:
• Remove any pin bones left in the fish.
• Wipe down the fish. Cover it with the dry brine. Rub it in some. be generous. Let it sit for between 2 and 12 hours.
• Choose Alder, cherry or apple chips. Pre-heat the smoker to 175° F. (I always add secondary smoke, as 175° F isn't hot enough to generate much smoke.)
• Rinse briefly. Wipe off the excess liquid, put the salmon, skin-side down on aluminum foil, and transfer to the smoker (still on the foil).
• Smoke until the internal temperature reaches 145° F and let it rest at least five minutes. Expect less than an hour for this.
