Use fresh, sushi-grade salmon
Remove pin bones
Trim to even thickness if needed
Mix curing salt and sugar
Coat salmon evenly with the cure
Place salmon in a nonreactive dish or bag
Refrigerate for 8 to 24 hours
Flip once halfway through curing
Rinse off the cure thoroughly
Pat the salmon completely dry
Place on a rack in the refrigerator for 4 to 12 hours to form a pellicle
Prepare a cold smoker or smoker setup
Keep smoke temperature below 90°F
Use mild wood such as alder, apple, or cherry
Smoke the salmon for 6 to 12 hours
Maintain steady cold smoke throughout
Check that the salmon stays cold and firm
Remove the salmon and chill it immediately
Slice thinly before serving
Store refrigerated and use within a few days