Step 1

Preheat your smoker to 225°F. Choose your favorite wood, I am using apple but you can use whatever you prefer. Using a mellow wood is best like oak, maple, pecan or alder.

Step 2

Unwrap your salmon and put it on a platter or if it is too big use a cookie sheet with sides. I like using the marinade tray from William Sonoma.

Step 3

Take 2 paper towels and pat the whole salmon dry. Set aside.

Step 4

In a small bowl combine the spices for the rub. Whisk until all combined.

Step 5

Sprinkle the rub on the salmon and gently rub until the salmon coated all over. Set aside.

Step 6

Place the salmon skin side down on the grates on the smoker.

Step 7

Insert the probe thermometer and cook until the internal temperature reaches 145°F, about 50-55 minutes.

Step 8

Once the salmon reaches temperature, remove from the smoker. Allow the salmon to rest for 10 minutes.

Step 9

Peel your garlic clove and mash them. *NOTE* For seasoned butter we also love using Gilroy Garlic when we do not want to use garlic cloves.

Step 10

In a microwave safe bowl, melt 4 tablespoons of butter.

Step 11

Add smashed garlic and chopped chives.

Step 12

Mix well and set aside.