Hot-Smoked Salmon

Ingredients

• 1 side of salmon (2-3 lbs), skin on
• 1/2 cup brown sugar
• 1/4 cup kosher salt
• 1 tsp black pepper
• Lemon wedges
• Wood chips (alder or apple)

Instructions

1. 1

   Mix sugar, salt, and pepper. Rub over salmon flesh.

2. 2

   Cure in fridge for 4 hours. Rinse and pat dry.

3. 3

   Let sit uncovered in fridge for 1 hour to form a pellicle (sticky layer).

4. 4

   Preheat smoker or grill to 225°F (107°C).

5. 5

   Smoke salmon for 60-90 minutes until internal temp reaches 140°F.

6. 6

   Serve warm or chilled.