This is my “go to” recipe for Salmon or Steelhead. It is moist, full of flavor and a definite crowd pleaser.

Time: 4 to 5.5 hours

  • Pre-prep: 0-10 minutes
  • [tooltip_sc tip_text=”Time you will be actively doing something that requires your attention”]Active Preparation[/tooltip_sc]: 30 minutes
  • [tooltip_sc tip_text=”Wait time where you can go do something else”]Passive Preparation[/tooltip_sc]: 2.5 to 3.5 hours
  • Smoke: 1 to 1.5 hours
  • Rest: 15 minutes

Overview

  • 3-4 pound salmon or steelhead fillet.
  • Remove pin bones.
  • Apply dry rub and refrigerate for 2-3 hours.
  • Rinse off the dry rub, pat dry and allow the fillet to air-dry for 30 minutes.
  • Apply the finishing rub.
  • Cook at 225-250°F to a final internal temperature of 140-155°F.
  • Cover loosely with aluminum foil and let rest for 5-10 minutes before serving.

Dry Rub

  • 1 cup light brown sugar, packed
  • 1 cup non-iodized table salt (You must use non-iodized salt – otherwise it reacts with the smoke and ruins the flavor)
  • 3 Tablespoons granulated garlic powder
  • 3 Tablespoons granulated onion 1 Tablespoon dried dill weed
  • 1 Tablespoon dried savory
  • 2 teaspoons dried tarragon

Mix all ingredients thoroughly.

Place the salmon flesh-side up on a non-reactive platter or in a glass baking dish. Pour all of the rub over the salmon and spread it evenly over the surface, about 1/4″ thick.

refrigerate for 2-3 hours.

Next, rinse the fillet thoroughly under cold running water to remove all the salt and sugar. Pat all surfaces dry with paper towels. You’ll notice that the fillet now has a more intense color.

I place the fillet flesh-side up on a [amazon text=cooling rack&asin=B00OY91N90] that is on a [amazon text=baking sheet&asin=B000G0KJG4] and let it dry about 30 minutes until the flesh of the fish is tacky. This tackiness is known as “pellicle”. It is the result of water-soluble proteins drawn to the surface of the fish by the rub that dry to create a sticky layer. This layer prevents moisture loss and attracts and holds smoke particles during cooking.

You can dry the fish in the refrigerator, or on the kitchen counter in front of a fan

Apply The Finishing Rub  

Here’s the recipe for the rub that’s applied to the salmon just before cooking.

Finishing Rub

  • 1/4 cup light brown sugar, packed
  • 1 Tablespoon granulated garlic powder
  • 1 Tablespoon granulated onion
  • 1 teaspoon dried savory
  • 1 teaspoon dried tarragon

Mix all ingredients thoroughly.

Fold a piece of heavy duty aluminum foil in half to make a sling slightly larger than the salmon fillet. Spray the foil with [amazon text=cooking spray&asin=B00KQ14X06] and place the salmon flesh-side up on the foil.

Sprinkle on the finishing rub on all surfaces except the skin side. This rub is sweet, so adjust the amount used according to your taste. I suggest applying twice the amount you would if you were applying heavy salt and pepper to meat.

Fire The Smoker

Choose a mild smoke wood like [amazon text=Alder wood&asin=B001VKYABI] or other fruit wood. My personal favorite is [amazon text=Cherry&asin=B002Y0RRT6] and [amazon text=Pecan&asin=B002YO3GN8] I used four small to medium-sized pieces of dry Cherry wood and 3 pieces of Pecan. Set your probes and start your traditional fire

When the cooker gets to 325°F, open the top vent fully and leave it that way throughout the entire cooking session. Put the foil with the salmon on the top cooking grate. Add the smoke wood to the hot coals.

Leave the bottom vents closed until the cooker comes down to about 225°F, then adjust a single bottom vent to maintain 225-250°F.

Smoke The Fillet

Cook the fillet at 225-250°F to a final internal temperature of 140-155°F.

There is no need to turn or baste the salmon during cooking.

Remove the fillet from the cooker when it is about 5°F below your desired final internal temperature. Cover loosely with aluminum foil and let rest for 10-15 minutes to allow the residual heat to finish cooking the salmon.