• 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.

Smoked Salmon with Dill