Smoked Salmon Dry Brine

Rinse the salmon fillet under cold water and pat dry with paper towels.

Mix the kosher salt and brown sugar in a small bowl. Add pepper, dill, or citrus zest if desired.

Sprinkle a thin layer of the dry brine in a non-metal container.

Lay the salmon skin-side down on the brine layer. Rub the remaining dry brine mixture evenly over the flesh.

Cover loosely with parchment or foil and refrigerate for 8–12 hours.

After curing, rinse the salmon gently under cold water to remove excess brine. Pat dry thoroughly.

Place salmon on a wire rack and air-dry in the refrigerator for 2–4 hours until a tacky pellicle forms.

Smoke the salmon at 225°F for 1.5 to 2 hours or until the internal temperature reaches 145°F.

Let cool and serve or refrigerate.