Step 1: Choose and Prepare the Salmon
Select a high-quality salmon fillet, preferably wild-caught for a firmer texture and richer flavor
Check for pin bones by running your fingers along the fillet, removing any with tweezers
Pat the salmon dry with a paper towel to help the brine adhere better
Keep the skin on to hold the fillet together during smoking

Step 2: Apply the Dry Brine
In a large container, sprinkle a thin layer of the dry brine mixture at the bottom
Lay the salmon skin-side down and coat the flesh evenly with the remaining dry brine
If brining multiple fillets, separate them with parchment paper
Cover and refrigerate

Step 3: Brining Time
Thin fillets under 1 inch: 4-6 hours
Thicker fillets over 1 inch: 8-12 hours
Whole side of salmon: 12-24 hours

Avoid over-brining, as it can lead to overly salty salmon

Step 4: Rinse and Dry the Salmon
Rinse the salmon thoroughly under cold running water to remove excess salt and sugar
Pat dry with paper towels
Place the salmon on a wire rack and refrigerate uncovered for 2-4 hours to form a pellicle (a tacky surface that helps smoke adhere)

Step 5: Prepare the Smoker
Choose your preferred wood chips:

Alder – Mild, slightly sweet (traditional for smoked salmon)
Applewood – Adds a subtle sweetness
Cherry – Provides a mild fruity touch
Hickory or mesquite – Stronger flavors, use sparingly

Preheat the smoker to 175-200°F (80-93°C)

Step 6: Smoke the Salmon
Place the salmon in the smoker skin-side down
Smoke for 2-4 hours, depending on thickness
Use a meat thermometer to ensure the internal temperature reaches 140°F (60°C)
Let the smoked salmon rest for 30 minutes before slicing