Smoked Salmon

In a medium-sized bowl, combine the coarse sea salt, granulated sugar, minced onion, minced garlic, crushed bay leaves, dried chiles, thyme, and crushed black peppercorns. Mix the ingredients thoroughly until well blended.

Pat the salmon fillets dry with a paper towel to remove any excess moisture. Generously coat the salmon with the curing mixture, ensuring that both sides are fully covered.

Wrap each fillet tightly in plastic wrap and place in the refrigerator for a curing time of 24 to 48 hours, based on your preference for saltiness.

Once your salmon has cured to your liking, rinse off the cure mixture under cold running water.

Pat the salmon fillets dry with paper towels. Set up your smoker according to the manufacturer’s instructions. Preheat it to 175°F.

Place the salmon in the smoker and let it smoke for about 1 to 2 hours or until it reaches an internal temperature of 145°F.

Remove the salmon from the smoker and allow it to cool slightly before slicing.