Just finished smoking my first attempt at salmon.
It was good but somewhat too salty.

I used the recipe for Andi's dry rub. I think 3 1/2 hours brine time was a little long and could have been the reason. I did 2 1/2lbs at 225* using about 2.5 oz of apple. I prefer more smoke and would increase it by .5 to 1 oz. I pulled the thinner pieces less than 1 inch at one hour and they were cooked just right.

I would love to hear any suggestions if anyone has any better suggestion.

PRF*

Jim Minion and I both have award winning Salmon recipes My Recipe & Jim's recipe is down the page under Car Dogs
I vote Cherry wood for best flavor with Salmon.
~Konrad

Welcome to the forum,Konrad.

Sounds like you are having a busy year.

I haven't used your recipe,yet,but have used Jim's for years.

Mighty fine.

Tom-Fl

About twice a year Walmart sells whole frozen salmon, about 5 lbs for $7.00 - $8.00 each. I have cured it over night with Morton Tender Quick, wash it 5 or 6 times, and put im my smoakette with apple & pear wood for 6 - 8 hours @ 225 de. Don't forget to get the bones out!