You're going to need about 12 hours so don't leave things to the last minute. Prepping the fish takes about 10-11 hours and the actual smoking is going to be about 1-2 hours.
Loose goosey and quickly describing the process - we're going to make a dry brine and cover the salmon with that. The purpose of the brine is to draw out excess moisture from the fish. At the same time it's going to infuse some nice sweet flavors in there.
We're going to let the fish sit open for a few hours to allow a thin pellicule (a thin film) on the outside. This will allow the smoke to adher to the fish..
Finally we're going to smoke the fish and marvel at the flavor. Can't wait!
Step 1: Ingredients What you'll need..
1/2 cup of kosher salt - It's important to use kosher salt and NOT table salt.
1 tablespoon of black pepper.
1 salmon fillet
Step 2: Prepare the salmon for brining
I'll cut the filet into 4 managable pieces which are more 'serving' size. If you're using the smoked salmon for hors d'oeuvre's then you can cut even smaller.