Ingredients:
- 4 pieces of salmon with skin on
- 2 teaspoons sea salt
- 2 teaspoons brown sugar
- 1 teaspoon dried lemon myrtle
- 1 teaspoon black pepper
Method:
1. In a small bowl, mix together the sea salt, brown sugar, dried lemon myrtle, and black pepper.
2. Rub the mixture evenly over the salmon pieces.
3. Place the salmon in the refrigerator and let it rest for at least 2 hours, or preferably overnight.
4. Preheat the smoker to 105°C (225°F). I used a gas grill with some wood chips soaked in water for 20min.
5. When ready to smoke, place the salmon on a wooden board, skin side down. (The board makes it easier to handle the fish.)
6. Smoke the salmon for about an hour or until it reaches an internal temperature of 50°C (122°F).
7. Once done, remove the salmon from the smoker and let it cool for a few minutes.
8. Serve and enjoy!