Ingredients:

  • 2 lb salmon fillet, center-cut, skin-on
  • 1/2 cup kosher salt
  • 1/2 cup brown sugar
  • 1 tbsp black peppercorns, coarsely cracked
  • 1 tsp liquid smoke
  • 2 tbsp cold water

Instructions:

  1. In a small bowl, whisk together the kosher salt, brown sugar, and cracked peppercorns to create the dry cure.
  2. Place the salmon fillet in a glass baking dish and generously cover the flesh side with the salt-sugar mixture, pressing it in firmly.
  3. Wrap the fillet tightly in plastic wrap or place it in a vacuum sealer bag. Refrigerate for 24 to 48 hours, flipping the fillet every 12 hours to ensure the brine penetrates evenly.
  4. Remove the salmon from the cure and rinse under cold running water until all salt grains are gone. Pat completely dry with paper towels.
  5. Mix the liquid smoke with cold water. Using a brush, lightly coat the entire surface of the cured salmon.
  6. Wrap the fish loosely in parchment paper and let it rest in the refrigerator for another 2 to 4 hours before slicing thinly.