Ingredients:

  • 5 kg (3.3 lbs) Skin-on Salmon Fillet (preferably King or Sockeye, center-cut, about 1.5 inches thick)
  • 9 Litres (8 cups) Water (cold filtered)
  • 240 g (1 cup) Kosher Salt
  • 240 g (1 cup) Dark Brown Sugar, packed
  • 60 ml (4 Tbsp) Molasses (optional, but highly recommended for colour)
  • 2 Tbsp Black Peppercorns (whole)
  • 4 Bay Leaves
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Dried Dill
  • 1 cup Wood Chips or Chunks (Alder, Applewood, or Oak are best)

Instructions:

  1. In a large pot, combine the water, salt, brown sugar, molasses, peppercorns, bay leaves, garlic powder, and dried dill. Heat gently, stirring constantly until the salt and sugar are completely dissolved. Do not boil.
  2. Remove the brine from the heat and allow it to cool thoroughly in the refrigerator (or use an ice bath) until it reaches below 40°F (4°C). This is vital to prevent bacterial growth.
  3. Place the salmon fillet, skin-side down, into a non-reactive container. Pour the chilled brine over the fish, ensuring it is completely submerged.
  4. Cover the container and refrigerate for 8 to 12 hours. (For very thick fillets, you may go up to 14 hours; for thinner fillets, stick closer to 8 hours).
  5. Remove the salmon from the brine. Rinse the fillet thoroughly under cold running water for 3-5 minutes to remove excess salt and sugar. Pat the fish very dry with paper towels.
  6. Place the rinsed, dried salmon, skin-side down, on a wire cooling rack. Place the rack in a cool, well-ventilated area (or back into the refrigerator uncovered).
  7. Allow the fish to air-dry for 4 to 6 hours. The surface must develop a glossy, slightly sticky, lacquer-like film—this is the pellicle. (Pro Tip: Use a small desk fan pointed indirectly at the fish to speed this process up.)
  8. Preheat your smoker to a temperature between 180°F and 200°F (82°C and 93°C). Prepare your wood chips or chunks according to your smoker type.
  9. Place the salmon fillet directly on the smoker rack (or leave it on the wire rack) and insert the digital temperature probe into the thickest part of the fillet.
  10. Maintain consistent heat and smoke levels. Smoke the salmon for approximately 3 to 4 hours.
  11. The salmon is ready when the internal temperature reaches 140°F (60°C). The flesh should be firm but flaky.
  12. Remove the salmon from the smoker immediately and let it rest at room temperature for 15-20 minutes before serving. This allows the juices to redistribute.