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Stop swimming upstream and start smoking salmon with ease. Our smoked salmon recipe takes all the guesswork out of the equation, leaving you perfectly smoked salmon every time.
1 (2-1/2 to 3 lb) salmon fillet
1/2 Cup Kosher salt
1 Cup brown sugar, firmly packed
1 Tablespoon Freshly ground black pepper
1 (2-1/2 to 3 lb) salmon fillet
1/2 Cup Kosher salt
1 Cup brown sugar, firmly packed
1 Tablespoon Freshly ground black pepper
: 180 ˚F
: 140 ˚F