Smoked salmon fillet

Flaky, smoky and done in under an hour.

You need

• 2 lb salmon fillet, skin on
• 2 tbsp brown sugar
• 1 tbsp salt
• 1 tsp pepper
• Lemon slices, dill

Steps

1. Mix sugar, salt and pepper. Rub on the salmon flesh and rest 30 minutes in the fridge. Pat dry.
2. Fill the smoke box. Smoker at 250°F, preheat.
3. Smoke skin-side down 45–60 minutes until 145°F.
4. Serve with lemon and dill.

🌿 Make it healthier: Already a great pick. Use half the sugar in the cure.

Handy for this recipe

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