Directions

1. Preheat your smoker to 150°C

2. Lay a sheet of foil on a tray then lay your salmon skin side down on the foil

3. Coat flesh side of salmon fillet generously in our Chilli Lime Rub and pat

4. Put Salmon onto top rack of preheated smoker

5. Add maple syrup and butter into small cast iron pan or pot and put into smoker for 5 mins to melt

6. Once the salmon hits 130F internal temperature, pour Maple butter over Salmon

7. Finely slice spring onion, chilli and garnish on top of the salmon

8. Serve with lime slices