This salmon is sooooo good, you need to try it if you have a smoker. You may try it on a regular BBQ, if you can place the salmon on the opposite side of the heating source and control your heat.
Ingredients:
- Good quality fresh salmon (about 1.5 kg)
Dry rub:
- 250 ml brown sugar, packed
- 250 ml coarse salt
- 50 ml granulated onion
- 50 ml granulated garlic
- 15 ml dill weed
- 15 ml savory
- 10 ml tarragon
Finishing rub:
- 75 ml light brown sugar
- 15 ml granulated onion
- 15 ml granulated garlic
- 5 ml dried savory
- 5 ml dried tarragon
Method:
- Place the salmon in a platter or glass dish.
- Combine the ingredients of the dry rub and spread evenly over the surface of the salmon.
- Refrigerate the salmon for 2-3 hours.
- Take the salmon out of the refrigerator and rinse the filet under cold water to remove all the rub.
- Pat dry with a paper towel.
- Place flesh side up on a clean platter for about 30 minutes. A pellicle will develop.
- Heat the smoker and when ready, place the salmon flesh side up on the grill. I usually use maple wood chips to smoke this salmon.
- Sprinkle on the finishing rub and smoke/cook for about 45 minutes to 1 hour at 250 degrees.
