The idea of smoked salmon intimidated me at one time, but as I began smoking more and more dishes, I decided to give Trager smoked salmon a try — and now, it’s one of my favorite foods to smoke.
Mix together in a medium bowl the salt, brown sugar, and white sugar.
Place a wire baking rack on a rimmed baking sheet. Place the filet skin side down on the wire rack. Coat the filet surface with the sugar dry brine mixture.
Place in the refrigerator for 2 hours uncovered, up to 8 hours.
Heat your smoker to 225 F degrees
Rinse salmon to remove any excess brine and place on a baking sheet, pat dry with a paper towel.
Place the salmon skin-side down on a sheet of foil and transfer it to the smoker.
The salmon is finished smoking when the internal temperature reaches 140 F degrees. Begin checking for doneness after 30 minutes using an instant-read thermometer.
Remove from the smoker and rest for 5 minutes before serving, or cover and chill in the refrigerator until ready to serve.
Salmon should be eaten no more than 3-4 days after cooking