Salmon Fillet

Salmon Fillet

Smoked with Sweet and Spicy Rub

Who says that eating healthy has to be bland and complicated? This recipe is easy, nutritious, and flavorful all at the same time.

Complexity icon

Complexity

Nice and Easy

Prep Time icon

Prep Time

0 H 20 M

Appliance icon

Appliance

Smoker

Cook Time icon

Cook Time

1 H 40 M

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Ingredients:

  • Salmon Fillet

    About 700g / 1½ lbs recommended Should be thawed to fridge temperature before starting cook

  • 3 Tbsp Brown Sugar

  • 1 tsp Chili Powder

  • 1 tsp Fine Salt

  • 1 tsp Black Pepper

    Freshly ground recommended

  • Tools:

  • Smoker Fuel

    Applewood or cherrywood recommended

  • Parchment Paper

  • Grilling Spatula

  • Tweezers

  • Knife

  • Small Bowl

  • Cutting Board

  • Heat-Resistant Gloves

  • About This Recipe:

    Finally, you can put an end to the conflict between eating healthy and fulfilling your passion for barbecue! Along with being a powerhouse of health benefits, salmon is super quick and easy to cook. It's tasty on its own or with a squeeze of lemon, but our recipe will make it sweet and smoky with just the teensiest bit of a kick. Either way, you get to pat yourself on the back for making such good choices. We're proud of you. Even low and slow smoking doesn't take very long with salmon, so it can be easy to overcook and dry out. Lucky for you, you've got MEATER to tell you when your fish is at its peak flaky deliciousness. So you've got yourself a healthy protein, why not go all out and fix yourself a whole nutritious meal? Brown rice and fresh greens are easy side dishes, and will make you feel better about indulging with an elegant beverage. Speaking of which, salmon is usually coupled with white wine, specifically sweet or sparkling whites when the salmon is smoked.

    Cooking Method:

  • 1

    Pre-Heat Smoker

    Pre-heat your smoker to 220°F (105°C). Turn on the Super Smoke setting if you have the option.

  • 2

    Check Salmon for Bones

    Feel the salmon flesh, and pull out any bones with clean tweezers.

    Even if you bought your fish deboned, there's still a chance of sneaky bones left behind.

  • 3

    Mix Rub

    Combine your dry ingredients.

    Since we're going for a sweeter flavor with this recipe, we made our rub with a base of brown sugar. Of course, we also enjoy a kick, so we added just enough chili powder to put some extra pep in our step.

  • 4

    Put Salmon on Parchment

    Set your salmon skin side down on a sheet of parchment.

    Parchment paper makes it easier to move your salmon in and out of the smoker, and spares you the shame of having to scrape fish chunks off of the smoker grates.

  • 5

    Season Salmon

    Sprinkle your rub on the flesh side and pat it in.

    This is going to seem like a lot of rub when you're putting it on, but don't worry. Some of it will naturally melt off while cooking, so you'll want to pile on some extra.

  • Step-By-Step Videos

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    Pre-Heat Smoker

    Pre-heat your smoker to 220°F (105°C). Turn on the Super Smoke setting if you have the option.

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