Preparation:
This recipe makes enough for 4 - 4 1/2 LB tail piece of salmon, butterflied. Sprinkle brown sugar and vinegar on open piece of salmon. Close up salmon, cover and refrigerate, 12-24 hours.
One hour before smoking, open the salmon and rub with mixture of olive oil, salt, pepper, and dill on the skin side. Cover the salmon and let sit at room temperature for one hour before placing on the smoker. |
