Brown Sugar Smoked Salmon

You won't believe how easy this Brown Sugar Smoked Salmon is!  The rub is absolute perfection for a piece of salmon.   It's ready in less than two hours with just five simple ingredients and your smoker!  This dish goes great with a bottle of Casa Cassara Grenache!


  • 2 pounds fresh salmon

For the smoked salmon rub:

  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp dill weed, dried
  • 2 tbsp brown sugar


  1. Heat smoker to 250 - 275 degrees F.
  2. Combine salt, pepper, dill and brown sugar to form the rub. Pat gently onto top of salmon. If time allows, place salmon in refrigerator for about an hour.
  3. Smoke salmon on smoker for one hour until the internal temperature is 145 degrees F.


  • I prefer to use pecan, oak, or cherry wood with salmon. You will want to choose wood with subtle flavor.
  • We use dill weed, not dill seed. Dill seed will likely be too overpowering of a flavor.


Now enjoy this dish with a bottle or two of Casa Cassara Grenache!  It is wonderful!