Step 1

BRINE Make your simple brown sugar salmon brine. Combine the brown sugar, salt and cold water and mix in a large bowl until it is fully dissolved. Pour over your salmon fillets and cover them with plastic wrap for 15 minutes. Preheat your smoker to 225°F (107°C) at this time. After your brine time, drain the salmon, rinse well, and blot the fillets dry with paper towel. Simply season with salt and black pepper to taste or use your favourite rub (Traeger Fin and Feather is a great option).

Step 2

SMOKE Place the salmon fillets skin side down, directly on the grill grates of your preheated smoker. Smoke the salmon fillets for around 2 hours. Use a probe to measure the internal temperature of the fish after 90 minutes and cook for an additional 30 minutes if needed. The meat thermometer should read 145 degrees F (63°C). Larger fillets will take a longer amount of time. Salmon is done when heated to 145°F and the flesh is opaque and easily flakes apart. A nice red color will form on the top crust of your smoked salmon when it is nearing the end of the cooking process.....While the salmon is smoking, combine all of the ingredients for the creamy dill sauce in a bowl including 1/4 cup mayonaise, 3/4 cup sour cream or plain yogurt, 1 tablespoon lemon juice, 1/4 cup (4.5g) loosely packed fresh chopped dill or 1 tablespoon dried dill, 1/4 teaspoon garlic powder, 1/8 teaspoon salt, and 1/8 teaspoon cracked pepper.

Step 3

SERVE Garnish your smoked salmon fillets with a sprig of dill or other fresh herbs, a lemon wedge, and a drizzle of creamy dill sauce.