Choose salmon fillets (skin-on preferred), 1–2 inches thick
Pat dry, then cure with 1/4 cup kosher salt + 1/4 cup brown sugar per 1 lb salmon (adjust as needed)
Apply cure evenly; place on a rack over a tray
Refrigerate 8–12 hours (thicker fillets may take longer)
Rinse briefly under cold water (optional), then pat very dry
Refrigerate uncovered 2–4 hours to form a pellicle (tacky surface)
Preheat smoker to 150–180°F (65–82°C)
Add soaked wood chips/chunks (or use a smoker box) such as alder, apple, or cherry
Place salmon on grates skin-side down with space between pieces
Smoke until internal temperature reaches 125–135°F (52–57°C)
Expect roughly 1–3 hours depending on thickness and temperature
Remove when done; rest 5–10 minutes before slicing
Optional: brush lightly with a glaze (honey-maple, brown sugar, or teriyaki) during the last 15–30 minutes
Optional: for extra flavor, add a small amount of black pepper or dill after curing or before smoking
Cool, then refrigerate; eat within 3–4 days
For food safety, discard any salmon that smells off or shows spoilage signs