Instructions: To make the Rub: In a small bowl, combine all rub ingredients. Cover and store in refrigerator until ready to use.

Prepare charcoal grill for Direct smoking; prepare gas grill for Indirect smoking on High Heat (follow instructions in owners manual). Use one layer charcoal for traditional smoker and place food on middle grate. For best results for this recipe, use alder, pecan, or mesquite wood chips or chunks.

Spray salmon steaks with olive oil spray. Sprinkle salmon steaks with equal amounts of rub, pressing rub into surface of both sides. Season with salt and pepper. Let rest 10 minutes to marinate.

Place salmon steaks in center of cooking grate of fully smoking grill or smoker. Smoke 8 to 10 minutes, or until fish flakes easily with a fork, turning once halfway through grilling time.

This recipe yields 4 servings.

Wine Recommendation: A German Riesling from the Mosel Valley will show off the smoke flavor without competing with it.

Beer Recommendation: A Brown Ale with plenty of malt and a dry hop finish would make a perfect companion for the noble smoked salmon.

Comments: Just when you thought grilled salmon couldnt get any better, we added authentic smoke flavor!

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