- 2 pounds fresh salmon
- 1 tsp salt
- 1 tsp pepper
- 1 tsp dill
- 2 tbsp brown sugar
Heat smoker to 250-275 degrees F.
Combine salt, pepper, dill and brown sugar. Pat gently onto top of salmon. If time allows, place salmon in refrigerator to dry brine for about an hour.
Smoke salmon on smoker for one hour until it hits 145 degrees F.