• 1 large salmon fillet
• Kosher salt and black pepper garlic powder
• 1 cup brown sugar
• 1 stick salted butter
• 2 lemons
• Bourbon glaze (optional)
• 1 tablespoon minced fresh parsley, for
  garnish

1. Set a grill/smoker to 225°F.

2. Lightly coat a baking sheet with olive oil and place the salmon fillet skin-side down on top of a small layer of aluminum foil. Lightly coat the rest of the salmon fillet with olive oil.

3. Season lightly with salt, pepper, and garlic powder to taste.

4. Sprinkle the brown sugar evenly over the fillet.

5. Cut the stick of butter into 1/4-inch-thick pats and arrange them evenly on top of the fillet.

6. Cut 1 lemon in half and squeeze the juice evenly over the entire fillet. Cut 2 or 3 thin slices from the second lemon and place them on top of the fillet; cut the remaining lemon into wedges and reserve for serving.

7. Place the salmon fillet on the middle rack and smoke for 30 minutes.

8. Raise the temperature on your smoker to 350°F and cook for 15 to 20 minutes more. If you like, add a light layer of your favorite bourbon glaze to the top of the fillet during this final 15 to 20 minutes. Once the albumin—aka the white stuff—has started oozing out, remove the salmon from the grill/smoker. If not, check every 5 minutes until you see it and then remove.

9. Let the smoked salmon rest for 5 minutes. For additional flavor, pour the juices from the baking sheet over the fillet. Garnish with the parsley. Serve with lemon wedges on top!