1 (2-3 pound) salmon fillet, skin-on
1/4 cup brown sugar
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
Wood chips (alder or applewood are recommended)
1. Prepare the Salmon: Rinse the salmon fillet and pat it dry with paper towels. Place it skin-side down on a baking sheet or platter.
2. Make the Glaze: In a small bowl, combine the brown sugar, soy sauce, Dijon mustard, garlic powder, onion powder, and black pepper. Mix well until the sugar is dissolved.
3. Glaze the Salmon: Brush the glaze generously over the top of the salmon fillet.
4. Prepare the Smoker: Soak the wood chips in water for at least 30 minutes. Preheat your smoker to 225°F (107°C) and add the soaked wood chips to the smoker box or directly on the coals.
5. Smoke the Salmon: Place the salmon fillet on the smoker grate, skin-side down. Smoke for 1-1.5 hours, or until the internal temperature of the salmon reaches 145°F (63°C).
6. Rest and Serve: Remove the salmon from the smoker and let it rest for 5-10 minutes before serving. The salmon should be flaky and moist.
