This is going on the smoker in about an hour. I realized I was rinsing off the salt rub that I had neglected to take a photo of it. Right now it is air curing to form a bit of a pellicle. (Look at that poor photo, I didn't center the subject on the plate and I have noise from the cutting board next to it. And I have the shadow of the lens.) I follow this recipe from the WeberBullet web site. It gives me consistent results and the usual comment from people when I serve it is "This is the best Salmon I have ever had in my life!" Can't go wrong with that. You PNW guys might disagree with me but I find that Altantic Salmon is superior in the smoker as its inherent oil content makes for a moister, more tender smoke. Whenever I try this with King salmon it is too dry. I'm off to light the Weber Bullet. I'll get it up to 225 with a few pieces of cherry and red oak in it. Then dust with the sweet rub and smoke till it is at about 135.
Here it is dusted with the sweet rub, just prior to being put on the smoker. Brown sugar, garlic, onion, savory and tarragon. I have found that you need to use this sparingly. Too much and the salmon is more like candy. Sprinkled on judiciously it will be perfectly balanced against the smoke.
OK, well here is a rack of smoked candied salmon... BC style. Homer Simpson wiggly fingered YUUUUUUM....
That is king salmon (AKA: Chinook) with the skin left on and dry brined in kosher salt, brown sugar, powdered Worcestershire and garlic. The wet look comes from the oiling the fish before it is brined (helps the brine stick and adds flavor). Smoked at low heat (120-150) with alder and apple.
OOOOOOOH! and I am trying to eat less. That looks good. Some cream cheese and crackers and... good thing it is only a picture!!!