Prepare the Salmon

• Check your salmon fillet for any lingering pinbones. If you find any, use a pair of kitchen tweezers or pliers to gently remove them.
• Rinse the fillet under cold water, ensuring it’s free of any scales or debris.
• Pat the salmon dry with paper towels. This dryness helps the brine stick to the flesh effectively.

Mix the Dry Brine

• Combine the salt, brown sugar, any optional white sugar, black pepper, garlic powder, onion powder (if using), and smoked paprika in a medium bowl.
• Stir thoroughly, making sure the sugar and salt are well-incorporated. Some peaple prefer to sift them together, but stirring works fine.

Apply the Dry Brine

• Pour half of the brine mixture into a large, shallow container or baking dish. Spread it out evenly.
• Place the salmon fillet, skin-side down, on top of this layer.
• Coat the top of the salmon with the remaining brine mixture, ensuring complete coverage across the fillet.
• Lightly press the brine onto the fish to help it adhere.

Refrigerate to Cure

• Cover the dish with plastic wrap or foil, sealing it so no external air circulates around the fish.
• Refrigerate for 8–12 hours. Some folks go up to 24 hours, but be mindful that extended brining can result in an overly salty or tough salmon texture.

Rinse & Pat Dry

• Once the curing time is up, you’ll see that the salmon has released liquid into the dish—completely normal.
• Remove the salmon from the brine, give it a brief rinse under cold water to remove any crusted or excess salt-sugar mixture.
• Pat the fillet thoroughly dry. This dryness is essential for the pellicle formation, so don’t skip it.

Pellicle Formation

• Place the salmon on a wire rack set over a baking sheet or tray, allowing airflow underneath the fillet.
• Refrigerate uncovered for 1–2 hours. This resting period is the key to developing that tacky surface. Without the pellicle, the smoke flavor might not adhere as well, leaving you with a less intense, smoky taste.

Choose Your Smoking Method

• Hot Smoking (200–225°F / 93–107°C):
• Ideal for a fully cooked salmon with a flakier texture. The fish will reach an internal temperature of 145°F (63°C) for safety.
• Cold Smoking (<90°F / <32°C):
• Produces a velvety, sliceable salmon (similar to lox). It’s essential to keep the temperature low to avoid cooking the salmon.

Begin the Smoking Process

Hot Smoking:

• Preheat your smoker or grill to 200–225°F.
• Add your preferred wood chips or chunks (alder, hickory, apple, or cherry) to generate smoke.
• Place the salmon skin-side down on the grate, away from direct heat sources.
• Smoke for 2–4 hours, or until the internal temperature at the thickest point hits 145°F.

Cold Smoking:

• Ensure your cold-smoking apparatus can maintain a temperature below 90°F.
• Insert the salmon onto the grate.
• Let it smoke for 6–12 hours, depending on how intense you want that smokiness.

Rest & Slice

• Remove the salmon from the smoker. Let it rest at room temperature for about 15 minutes to allow the flavors to settle.
• Slice thinly for use on bagels, crackers, or as an indulgent appetizer. For a main-course style, cut thicker slices or flake it into salads.

Storage & Leftovers

• Wrap any leftover smoked salmon tightly in plastic wrap or store in an airtight container.
• Keep it refrigerated for up to a week. If you plan to keep it longer, freeze it. However, note that freezing can alter the texture slightly.