Ingredients:

  • 2 lbs center-cut, skin-on, sushi-grade salmon fillet
  • 1 cup kosher salt
  • 1/2 cup brown sugar
  • 1 tbsp coarsely cracked black peppercorns
  • 2 cups alder or maple wood chips

Instructions:

  1. Mix the kosher salt, brown sugar, and cracked peppercorns in a small bowl.
  2. Pat the salmon fillet completely dry with paper towels.
  3. Lay a piece of parchment paper in a non-reactive baking dish, place the salmon skin-side down, and pack the salt mixture evenly over the flesh side. Cover with parchment and weigh down with a plate for 24 to 48 hours in the refrigerator.
  4. Remove the salmon from the refrigerator and rinse the cure off under cold running water; pat the fillet bone-dry.
  5. Place the fish on a wire rack set over a baking sheet and refrigerate uncovered for 4 to 8 hours until the surface feels tacky (the pellicle).
  6. Set up the cold smoke generator, ensuring the temperature remains between 60°F and 80°F (15°C to 26°C).
  7. Place the salmon on the grill grates and smoke for 8 to 12 hours until the fish reaches a deep, glossy mahogany color.
  8. Remove the salmon from the smoker and let it rest at room temperature for 30 minutes.
  9. Using a sharp slicing knife, cut the salmon against the grain into paper-thin ribbons.