Ingredients:

  • 1 Cup (200g) Coarse Sea Salt
  • 1/2 Cup (100g) Light Brown Sugar, firmly packed
  • 2 Tbsp Black Peppercorns, freshly crushed
  • 1 Tbsp Granulated Garlic Powder
  • 1 Tbsp Dried Dill Weed
  • Zest of 1 Large Lemon
  • 1 (Approx. 2.5 – 3 lb / 1.1 – 1.4 kg) Centre-cut Salmon Fillet, skin on (pin bones removed)
  • Applewood or Alder Wood Chips (soaked in water for at least 30 minutes)
  • Water or Thin Apple Juice (for the smoker tray)

Instructions:

  1. Prepare the Cure: In a medium bowl, thoroughly whisk together the sea salt, brown sugar, crushed peppercorns, garlic powder, dill, and lemon zest.
  2. Cure the Salmon (The 'Pickle'): Pat the salmon fillet completely dry using paper towels. Spread half of the cure mix evenly over the flesh side of the salmon, pressing gently. Flip the fillet, apply the remaining cure, ensuring full coverage.
  3. Chill & Wait: Place the cured fillet (flesh-side up) onto the wire rack set over a baking sheet. Refrigerate, uncovered, for 12 to 24 hours. The surface should look slightly drier and firmer.
  4. Rinse & Dry: Remove the salmon from the fridge. Thoroughly rinse off all traces of the cure under cold running water. Pat the fillet aggressively dry again with paper towels.
  5. The Pellicle Stage (Air Dry): Return the rinsed salmon to the wire rack, uncovered, and refrigerate for another 1–2 hours to allow a tacky 'pellicle' layer to form.
  6. Set Up the Smoker: Prepare your smoker or BBQ for indirect, low-temperature cooking, aiming for 215°F (102°C) average. Fill the water pan with water or apple juice to maintain moisture. Add the drained, hot wood chips once the temperature stabilizes.
  7. Smoke the Salmon: Place the salmon, skin-side down, on the cool side of the grill (away from direct heat). Insert your thermometer into the thickest part of the fish.
  8. Monitor & Cook: Maintain the temperature between 200°F and 225°F (95°C–107°C). Smoke for 3.5 to 4.5 hours, or until the internal temperature reaches 140°F (60°C) for a moist, flaky result.
  9. Rest & Serve: Remove the salmon from the smoker. Let it rest at room temperature for 15 minutes, then chill completely before slicing against the grain.