1) Prepare the dry brine for your salmon at least 4 hours before you start cooking. In a small bowl combine all of the dry seasonings. Mix together well.

2) Place the salmon in a glass container and coat the meat side generously with the rub. Place the fully coated salmon filets in the fridge for at least 4 hours.

3) After allowing the salmon to sit in the brine for at least 4 hours, setup your smoker to 275 degrees F.

4) While the smoker comes up to temperature, combine the butter and honey in a small bow. Mix the honey into the butter into it’s well combined.

5) Drizzle some olive oil into a cast iron skillet. Place the salmon filets into the skillet and drizzle a little olive oil over the top.

6) Place a dollop of honey butter on top of each filet. Set aside the rest for later.

Dollops of honey butter on top of salmon

7) Smoke the salmon until it reaches an internal temperature of 145 degrees F. The cast iron skillet is excellent for disbursing even temperatures. The salmon will cook fairly quickly and it will probably be close to the finishing temperature after around 20 minutes. Verify the internal temp with your instant read thermometer.

Finished salmon fillets with melted honey butter

8) Remove the salmon from the smoker and if you want, place an additional dollop of honey butter on top of your fillet.

Enjoy!