Basic info
Prep Time: 15 min
Time: ~1.5-2 hours
Serves: 2-3
Wood Type: Apple wood
Difficulty: 2 of 5
Anointed with Holy Smokers “Forbidden Fruit Apple Chipotle Rub”
Like a taste from Eden, this salmon delivers a divine balance of sweet apple and smoky chipotle heat. Bold, fruit-forward flavor meets righteous fire—perfect for feeding the flock or turning an ordinary meal into a sacred feast.
Ingredients:
-
Holy Smokers Forbidden Fruit Apple Chipotle
-
2-3 pound salmon fillet, skin-on or skinless, cut into portions
-
Olive oil
-
Jasmine rice
-
HSRco Brisket Rub
Cook by Nathan of Holy Smokers Rub Co.
Instructions
-
Prep the Salmon:
Pat the salmon dry with paper towels.
Drizzle olive oil over the flesh side and rub to coat.
Generously season with Forbidden Fruit Apple Chipotle Rub, covering the flesh evenly. Let sit at room temp for 10-15 minutes while your smoker comes to temp. -
Fire Up the Smoker:
Preheat smoker to 225°F.
Add apple wood chunks or pellets for sweet smoke flavor. -
Smoke It Low & Slow:
Place salmon skin-side down on a wire rack, cedar plank, or directly on the grates (use foil if needed).
Smoke for 1.5 to 2 hours, or until internal temp reaches 135-140°F in the thickest part. The salmon should flake easily and look slightly glazed from the rub. -
Prepare the Jasmin Rice:
Prepare jasmine rice according to the package instructions, then season to taste with Holy Smokers All-Purpose Brisket Rub for a savory, smoky finish. -
Rest & Serve:
Let rest for 5-10 minutes.
Serve with the jasmine rice, or on top of a salad.
💡 Pro Tips:
Want a caramelized glaze? Brush with a light maple syrup + lemon juice mixture during the last 15 minutes.
This rub also pairs beautifully with cedar plank or grilled salmon.