Ingredients:

  • 2 cups Dark Brown Sugar, packed
  • 1/2 cup Kosher Salt
  • 1 tbsp Coarsely Cracked Black Pepper
  • 1 tsp Garlic Powder
  • 2.5 lbs Fresh Salmon Fillet, skin-on

Instructions:

  1. Combine the dry base. Mix the 2 cups dark brown sugar, 1/2 cup kosher salt, pepper, and garlic powder in a bowl until the mixture looks like wet sand.
  2. Prepare the protein. Pat the 2.5 lbs salmon fillet completely dry with paper towels. Note: Moisture on the surface at this stage can cause the salt to dissolve too quickly in one spot.
  3. Layer the cure. Spread half of the sugar mixture in the bottom of your tray, place the fish skin side down, and cover the top with the remaining cure.
  4. Initiate the overnight infusion. Cover tightly and refrigerate for 8 to 12 hours. You will see a liquid syrup form; this is normal.
  5. Rinse and neutralize. Remove the fish and rinse thoroughly under cold water to remove all excess salt. Do not skip this, or the fish will be inedible.
  6. Form the pellicle. Place the salmon on a wire rack over a baking sheet and set it in front of a fan for 2 to 4 hours. Wait until the surface is tacky to the touch.
  7. Calibrate the smoker. Preheat your smoker to 150°F (65°C) using alder or cherry wood for a mild, authentic flavor profile.
  8. Execute the low and slow smoke. Place the salmon in the smoker. Cook until the internal temperature reaches 145°F.
  9. Monitor for doneness. You should see the salmon turn a deep mahogany color while the fat just begins to glisten on the surface.
  10. Stabilize the texture. Allow the salmon to cool completely at room temperature for 1 hour before refrigerating. This sets the proteins.