by SaltPepperSkillet.com
– Salmon - Go for a high-quality wild salmon with bright, firm flesh. Either fresh or frozen will work. – Kosher salt and sugar - These are for the dry brine to cure the salmon. You can use either white or brown sugar (or a combination). – Pellets, wood chips or sawdust for smoke - Alder, apple or maple are great options.
Go to the recipe for full ingredients list.
Combine the salt and sugar in a bowl. Lay plastic wrap on a baking dish. Spread half the brine mixture evenly.
Place it skin side down. Cover with the remaining brine and wrap tightly in plastic wrap.
Rinse the salmon under cold water to remove excess brine, then thoroughly pat it dry with paper towels.
Place the salmon, skin-side down, on a wire rack set over a baking dish. Refrigerate for 2 to 8 hours.
Setup your smoker for cold smoking.
Cold smoke the salmon for 6-12 hours, depending on desired smokiness. Check and refill ice and pellets as needed.
Chill the salmon in the refrigerator for at least a few hours. Then slice and serve