Simple Hot Smoked Salmon
The first step is to brine the salmon with a simple 2-to-1 ratio of brown sugar and kosher salt for 1 to 2 hours, then wipe off excess liquid with paper towels.
Prep the smoker
for indirect heat smoking at 225° F with alder wood chips for smoke.
Place the salmon on foil
skin-side down and transfer to the smoker.
Smoke it until
the internal temperature reaches 140° F.
Remove and Rest
for 5 minutes then enjoy!