Prepare the brine – in a bowl, mix salt, sugar, and spices.

Place a large piece of plastic wrap on a tray. Sprinkle half the dry cure mixture evenly on the plastic wrap. Lay the salmon skin side down, then cover it entirely with the remaining dry cure.

Tightly wrap the salmon in plastic wrap, place it in a shallow dish, and refrigerate for 8–12 hours (overnight is best).

Remove the salmon from the plastic wrap (and discard it). Gently rinse the fish under cold water to remove excess salt.

Use your hands to rub off any excess salt and sugar to prevent it from being overly salty.

If you used additional spices (like black pepper or coriander), some of them may stay on; this is fine if you want that extra flavor.

Pat the salmon completely dry with paper towels.

Place the salmon (uncovered) on a wire rack set over a baking sheet.

Let it air-dry in the fridge, uncovered, for at least 2–4 hours (or up to 12). This creates a slightly tacky surface (called the pellicle) that helps smoke adhere better.

If you're short on time, place the salmon in front of a small fan for 1–2 hours to speed up the drying process.

Preheat the smoker to 160–180°F (70–80°C). You want low and slow heat to prevent the salmon from drying out.

Add your chosen wood chips to the smoker box. (Alder, Apple, or Cherry are great choices.)

Place a water pan in the smoker to keep the fish moist.

Place the salmon skin-side down on the smoker grate.

Smoke at 160–180°F for about 2–4 hours, or until the internal temperature of the fish reaches 130–140°F for the best texture.

Check the salmon after 90 minutes and add more wood chips if needed.

Once smoked, let the salmon rest for 15 - 30 minutes before slicing.