Ingredients:

  • 1/2 cup (120g) coarse kosher salt
  • 1/2 cup (100g) light brown sugar, packed
  • 3 tbsp (20g) coarsely cracked black pepper
  • 1 tsp (2g) garlic powder
  • 2.5 lb salmon fillet, center cut, skin-on
  • 1 tbsp (15ml) melted unsalted butter
  • 1 lemon, thinly sliced

Instructions:

  1. Combine the salt, brown sugar, cracked black pepper, and garlic powder in a small bowl and mix thoroughly.
  2. Pat the salmon fillet dry and generously coat the flesh side with the pepper mixture, pressing it in firmly.
  3. Wrap the fillet tightly in plastic wrap or place in a vacuum bag and refrigerate for 12 hours, flipping halfway through.
  4. Rinse the cure off under cold running water and pat the fillet completely dry with paper towels.
  5. Place the fillet on a baking rack over a sheet pan and refrigerate uncovered for 2 to 4 hours to develop the pellicle.
  6. Preheat smoker to 225°F (107°C) using fruitwood pellets.
  7. Place lemon slices on the grill grates and set the salmon skin-side down on the lemons. Smoke until the internal temperature reaches 140°F to 145°F (60°C - 63°C), approximately 3 to 4 hours.
  8. Remove from heat, lightly brush the top with melted butter, and let the fish rest before serving.