- 1 1lbs Salmon fillet
- 2 C light brown sugar
- 1/2 C Kosher Salt(ONLY)
- 1 tbsp fresh cracked black pepper
- 1/2 cup Apricot Jam
- Combine Brown Sugar, Kosher Salt, Pepper in a bowl and mix all dry ingredients
- Lay half of dry ingredients flat on the bottom of a 9x11 baking dish, make sure it's the size of your piece of Salmon
- Lay Salmon onto bed of dry ingredients
- Lay the other half of dry ingredients flat on top of the piece of Salmon
- The entire Salmon should now be entirely coated with dry ingredients
- Wrap the 9x11 baking dish with 2 sheets of plastic wrap
- Put into refrigerator and allow to sit 12-24 hours
- Remove Salmon and rinse all the dry ingredients off under COLD water
- Put Salmon on cookie rack and allow to air out to room temperature for 2 hours
- Place Salmon at 170° in a Pre-heated Pellet Smoker for 2 Hours or until internal temps reach 135°
- At 1 hour into the smoking process, microwave the Apricot jam and spread that on the Salmon. Do this every 15 minutes until the last hour is finished
