Smoked Salmon in the Oven

Instructions:

1. Combine the kosher salt, brown sugar, and cracked pepper in a small bowl until uniform.
2. Rub the cure mixture generously over all sides of the salmon fillet.
3. Place the salmon in a glass dish, cover with plastic wrap, and refrigerate for 12 hours.
4. Remove the salmon from the fridge and rinse thoroughly under cold water to remove excess salt.
5. Use paper towels to dry the fillet completely.
6. Place the fillet on a wire rack in the fridge for 1–2 hours uncovered to create a pellicle.
7. Preheat oven to 225°F (105°C) and line a baking sheet with parchment paper.
8. Mix the Smoky Rub ingredients and press them firmly into the top and sides of the fillet.
9. Bake uncovered until a digital meat thermometer indicates an internal temperature of 145°F (63°C).
10. Let the fish rest for 10 minutes before slicing.