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Alaskan
Dry salmon rub

Ingredients

2 tbsp sugar
1 tbsp chili powder
1/2 tbsp paprika
1/2 tbsp cumin
1/4 tbsp dry mustard
1 tsp black pepper
1/2 tbsp kosher salt
1/2 & 1/2 Olive Oil & Liquid Smoke

Lagniappe

Rub the fish down in the smoke oil to hold the rub on

Rub the filets completely with the spice mixture, and place in refrigerator.

Let it set for 12-24 hours.

Remove the fish and rinse with bottled water

Place on a rack with some air flow and refrigerate till dry and tacky
(This is the most important step before smoking. It allows the smoke to
adhere to the fish filet during smoking)

Smoke at 225 for 3 hours with alder, cherry, pecan or apple chips, or cold
smoke at 165 for 4-6 hours

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