Ingredients:

  • 1/2 cup dark brown sugar, packed
  • 1/4 cup kosher salt
  • 1 tbsp dried dill
  • 1 tsp cracked black pepper
  • 1/2 tsp smoked paprika
  • 2 lbs center-cut salmon fillet, skin-on
  • 2 tbsp maple syrup

Instructions:

  1. Cut the salmon fillet into uniform strips, approximately 1 inch wide and 3 inches long, keeping the skin on.
  2. Whisk together the dark brown sugar, kosher salt, dried dill, black pepper, and smoked paprika in a small bowl.
  3. Coat each salmon strip generously on all sides with the rub.
  4. Place strips in a single layer in a glass dish or sealed bag and refrigerate for 12 hours, flipping halfway through.
  5. Remove salmon from the refrigerator and rinse thoroughly under cold water to remove excess salt, then pat completely dry with paper towels.
  6. Place strips on a wire rack over a baking sheet and refrigerate uncovered for 2 to 4 hours until a tacky pellicle forms on the surface.
  7. Smoke the salmon at a low temperature for 4 hours, applying maple syrup as a final glaze to achieve a mahogany finish.