Ingredients:

  • 0.5 cup Kosher Salt
  • 1 cup Dark Brown Sugar
  • 1 quart Cold Filtered Water
  • 2 tbsp Whole Black Peppercorns
  • 3 Dried Bay Leaves
  • 1 tbsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Red Pepper Flakes
  • 3.5 lb Salmon Fillet

Instructions:

  1. Crush the 3 Dried Bay Leaves between your palms to release their oils.
  2. In a large bowl, combine 0.5 cup Kosher Salt and 1 cup Dark Brown Sugar with 1 quart Cold Filtered Water. Stir vigorously until you can no longer hear the grains scraping the bottom.
  3. Add 2 tbsp Whole Black Peppercorns, 1 tbsp Garlic Powder, 1 tsp Onion Powder, and 1 tsp Red Pepper Flakes to the mixture.
  4. Rinse your 3.5 lb Salmon Fillet and pat it dry. Check for pin bones by running your finger along the center of the fillet.
  5. Place the salmon in a non reactive container (glass or food grade plastic) and pour the brine over it. Ensure the fish is completely submerged.
  6. Cover the container and refrigerate for 8 to 12 hours. Wait for the flesh to firm up.
  7. Remove the salmon from the brine and rinse it thoroughly under cold running water. Skipping this step will make your fish way too salty.
  8. Place the salmon on a wire rack over a baking sheet and put it back in the fridge, uncovered, for 12 to 14 hours. Breeze it until the skin feels tacky and shiny.
  9. Follow your smoker's directions for a low and slow cook at 150°F (65°C) until the internal temperature hits 145°F (63°C).
  10. Let the salmon rest for at least 15 minutes before slicing.