Smoked Salmon with Dill
- 2 tablespoons brown sugar
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon dill weed
- 1 pound salmon fillet, cut into 4 pieces
Mix brown sugar, pepper, salt, and dill in a small bowl. Rub over top of salmon fillets. Cover and refrigerate 1 hour.
In Presto® Indoor Smoker position charring cup around heating element and fill half full with wood chips; cover with charring cup lid. Place base rack in smoker and put fillets, skin side down, on rack.* Stack additional rack onto base rack and place fillets on rack as described above. Place cover on smoker. Hot Smoke for 30 minutes. Remove fillets with a spatula and serve hot or cold.
*If skin has been removed from the salmon, line the rack with aluminum foil.