Ingredients:

  • 1 lb center-cut salmon fillet, skin removed, sliced into 1/2-inch strips
  • 1/2 cup dark brown sugar
  • 1/4 cup kosher salt
  • 1 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 2 tbsp unsalted butter, melted
  • 3 tbsp honey
  • 1 tbsp apple cider vinegar
  • 1 tsp soy sauce

Instructions:

  1. Combine brown sugar, salt, pepper, and paprika. Coat salmon strips evenly in the mixture and arrange on a parchment-lined tray.
  2. Refrigerate the seasoned salmon for 12 hours to dry-brine.
  3. Rinse the cure off under cold water and pat the strips completely dry with paper towels.
  4. Place the salmon on a wire rack in the fridge, uncovered, for 2–4 hours until a tacky pellicle forms on the surface.
  5. Set smoker to 225°F (107°C) and smoke salmon strips for 2 to 3 hours until firm and edges begin to curl.
  6. Combine melted butter, honey, apple cider vinegar, and soy sauce to create a glaze.
  7. Brush the glaze onto the salmon during the last 30 minutes of smoking until the crust is shiny and sticky.