Step 1

Check the salmon for pin bones, remove any if found. Cut the salmon in half.

Step 2

Add all of the brine ingredients, except for the water, into a saucepan and heat stirring constantly until boiling.

Step 3

Once boiled, remove from the heat and let cool completely. The sugars and salt should have dissolved.

Step 4

Once cooled, add to a container along with the water.

Step 5

Place the salmon, flesh side down, into the brine and put in the fridge overnight for 12 hours.

Step 6

In the morning, remove the fillets from the brine and carefully rinse under cool running water.

Step 7

Place skin side down on a cooling rack and pat the skin dry.

Step 8

Place back in the fridge uncovered for 4 hours to allow a pellicle to form.

Step 9

Get the smoker ready to smoke at 225°F.

Step 10

Remove the salmon from the fridge and place into the smoker, adding an internal temp probe to each piece of salmon and set them to 145°F.

Step 11

Once the salmon reaches 145°F internal temp, remove from the heat and you can enjoy it straight away.

Step 12

On a fresh bread roll or bagel with cream cheese and capers.

Step 13

In a pasta.

Step 14

In a salad.

Step 15

On its own.