Kingly Smoked Salmon Recipe

Ingredients:

Salmon (Pacific king); butterflied at tail section

For the Rub:
1/4 c of dill (dried)
1/4 c of sugar (brown)
2 tsps of salt (kosher)
2 tsps of freshly ground pepper (black)

Optional:
1 c of vinegar (cider)
1/4 c of canola oil (or corn oil)

Instructions:

Combine dill, sugar, salt, and freshly ground pepper inside a bowl; mix them well. Open salmon then massage with two-thirds of rub; save remaining one-thirds of rub. Fold back salmon then place inside a (plastic) bag. Place inside refrigerator overnight.

Prepare grill at 180-200 degrees F. Take salmon out and allow to rest for half an hour. Combine saved rub, vinegar, and canola oil inside a saucepan; allow to warm above gentle heat. Set on the side to be used for basting.

Transfer salmon on the grill, skin facing down, don’t place directly on the heat. Grill for 50-60 mins, while basting every ten and thirty mins. Serve at once.

>> Kingly Smoked Salmon Recipe