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Smoked Salmon


  • ▪1 boned fresh Chinook salmon fillet
  • ▪1 cup dark brown sugar
  • ▪1 cup kosher salt
  • ▪¼ cup Oakland Dust Seafood Rub
  • ▪½ cup 100% maple syrup
  • ▪alder wood for smoking


Combine dry ingredients and blend well. Spread half the mixture in a hotel pan or large casserole dish. Place the salmon skin side down on top of the mixture and evenly spread the remaining mixture on top of the fillet. Now drizzle the maple syrup over the fillet and place in the refrigerator for up to 4 hours. The longer you wait, the more moisture will be pulled from the meat. Remove the fillet and rinse with cold water and pat dry. Place back in the refrigerator for 2 hours. This will create a pellicle, or tacky surface for the smoke to cling to. Once your smoker is holding at 200-degrees place the fillet skin side down on the grate and smoke for 2 hours. Remove and place in your refrigerator until cooled. Serve as an appetizer with crackers, sliced pickled red onions, cream fraiche, and capers.

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