Hot Smoked Salmon | How to Cook Salmon in a Smoker | Salmon Recipe for Cookout

If you've got a smoker and you like salmon, consider my husband's infamous Smoked Salmon! First we brine in a brown sugar mixture, then we spice more brown sugar for the cooking rub. Make enough for leftovers!
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Hot Smoked Salmon Recipe for a 2-3 pound fillet of salmon
Brine ingredients:
3 cups brown sugar
1 cup kosher salt
2 tbsp each cumin, onion powder
Rub:
1/2 cup brown sugar
2 tbsp salt
1 tbsp each: paprika, cumin, onion powder, garlic powder
1 tsp black pepper
Summary:
In a tray large enough to fit the entire fillet, make a shallow layer with the brine mixture. Add salmon skin side down and fully encrust the salmon with the brine mixture. Let sit, covered in the fridge, for 12-24 hours. Scrape off remaining brine, rinse salmon, and pat dry. Set out on a wire rack or tray for 2 hours, to develop a film. Lightly cover the salmon in the rub mixture. Heat smoker to 200F and add salmon. Cook for about 2 hours or until internal temp is 130-140F.
Large Aluminum trays: a.co/d/5RWPaIm
Weber Apple wood chunks: a.co/d/9YgwgXP
Weber Hickory wood chunks: a.co/d/hk3Aqp6
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I'm Jenna Edwards, a food enthusiast and certified Integrative Nutrition Health Coach. Most importantly, I love food and the cultures and traditions around it. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.
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[@diggindiggenit6540]

Looks fantastic, made me hungry for salmon esp cooked that way.

[@CookingCompanionTV]

Haha, right? Made me hungry too

[@delish-ye-yumeats3137]

Fantastic recipe, Looks absolutely delicious.❤💯👍

[@CookingCompanionTV]

Thanks!! Sweet and savory

[@CookingCompanionTV]

For any griller-smokers out there, does this look doable to you?

[@tyramotar]

Looks very doable. Putting it on a cookie cooling rack (dedicated for smoking) would make it easier to put in and take out of the smoker; I use a rack for wings. Thanks for the recipe!

[@CookingCompanionTV]

Ah! I think François slides the fillet on the grates over to a board so he doesn’t have to pick it up.

[@CookingCompanionTV]

I also smoked some wings the other day for a BBQ Rub client

[@diggindiggenit6540]

I have a homemade reverse flow smoker and I have been dying to try fish, any fish lol

[@CookingCompanionTV]

@@diggindiggenit6540 a what the what?