Dry Brine Smoked Salmon

Makes Enough for 4 Large Salmon Filets, Skin On, Pin Bones Removed

• 2 cups brown sugar
• 1 cup kosher salt
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp dry thyme
• 1 tbsp black pepper

 
Mix dry ingredients together. Rub gently on filets on flesh side only. Refrigerate 3-4 hrs. Rinse brine of filets gently, then pat dry. Prepare smoker with alder chips. Smoke low heat for 2 hrs or until fat starts to leech from salmon.