Brown Sugar Rub
- ½ cup brown sugar
- ¼ cup salt
- ½ teaspoon black pepper
- ½ teaspoon chili powder
- ½ teaspoon crushed red peppers optional
Brown Sugar Rub Instructions
Mix together the brown sugar, salt, black pepper, chili powder, and crushed red peppers
Using your hands, rub enough of the brown sugar rub into the salmon fillets to completely coat the top of each fillet.
Heat your grill or smoker to 225ºF.
Let the salmon fillets sit while the grill or smoker is heating up. Also, at this time soak the wood chips or wood chunks in tap water for 30 minutes.
When the grill or smoker has reached 225ºF, place the salmon on to a piece of aluminum foil skin side down and place it on to the grill or smoker for 15 minutes.
After 15 minutes add the wood to the coals or smoke box. Let smoke for 30-45 minutes. Smoked salmon internal temp should be 145ºF.
Remove the fish from the grill and run a butter knife in between the skin and bottom of the fish.
Calories: 429kcal | Carbohydrates: 27g | Protein: 45g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Cholesterol: 125mg | Sodium: 7189mg | Potassium: 1162mg | Fiber: 1g | Sugar: 27g | Vitamin A: 240IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 2mg