Choose fresh salmon fillets
Remove pin bones
Trim excess fat and uneven edges
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 thoroughly
Pat the salmon completely dry
Let the salmon air-dry until a tacky pellicle forms
Preheat the smoker to a low temperature
Use mild wood such as alder, apple, or cherry
Place the salmon skin-side down on the smoker rack
Smoke the salmon until it reaches the desired doneness
Remove the salmon from the smoker
Cool the salmon before slicing or serving
Store leftovers refrigerated in an airtight container