Dry-Brined Smoked Salmon

How we make it

1. Mix brine ingredients and cover the fish on a shallow platter, wrap in plastic and refrigerate overnight.

2. Rinse off the brine and pat dry.

3. Refrigerate uncovered for 8 hours to form a pellicle.

4. Rub the skin side with olive oil and sprinkle with kosher salt, black pepper and brown sugar.

5. Smoke at 220 F, basting with honey or maple syrup after the first hour.

6. Cook to 145 F at the thickest part.

Recipe card drafted from our video. Exact amounts and timing are in the video.