Choose fresh salmon fillets with skin on
Remove pin bones
Rinse the salmon and pat it dry
Mix salt and sugar for a dry cure
Coat the salmon evenly with the cure
Place the salmon in a covered dish or bag
Refrigerate for several hours or overnight
Rinse off the cure and pat the salmon dry
Let the salmon air-dry in the refrigerator until tacky
Prepare the smoker and maintain a low temperature
Use mild wood chips such as alder, apple, or cherry
Smoke the salmon until it reaches the desired texture
Remove the salmon from the smoker
Cool the salmon before slicing
Slice thinly and serve or store refrigerated