Makes 8 appetizer portions
1 lb skin-on salmon (454 g)
½ cup brown sugar (100 g)
18 g kosher salt
¼ cup maple syrup (60 ml)
¼ tsp black pepper

Smoker • rack • rimmed tray
Bowl • measuring cups/spoons
Knife • board • bone tweezers
Basting brush • thermometer

Remove pin bones from chilled salmon. Cut into 1-inch skin-on cubes. Wash hands and clean the knife and board.

Visit the recipe for all instructions.