• 1 Cup kosher salt

• 1 Cup sugar

• 1 Tablespoon freshly ground black pepper

• 2 Pound Sushi-Grad Salmon Fillet, Skin-on, Pin Bones Removed

• 2 Bunch Dill Weed, fresh

• As Needed capers, drained

• As Needed red onion, sliced

• As Needed cream cheese

• As Needed lemons

Steps

1

In a bowl stir together the salt, sugar and black pepper until thoroughly combined. On a work surface, turn salmon skin side up and sprinkle about half of salt mixture all over and rub in.

2

Arrange half the dill on the bottom of a baking dish large enough to hold the salmon. Set salmon skin side down on bed of dill.

3

Rub remaining salt mixture all over top and sides of salmon, then top with remaining dill. Cover with plastic, then top with a weight on a smaller baking dish or a plate with cans of beans on top, then place in refrigerator and allow to cure for 2 days.

4

Remove salmon from refrigerator, rinse under cold water and pat dry with paper towels. Allow to sit at room temperature on the counter for 1 hour

5

When ready to cook, set temperature to 180℉ and preheat for 15 minutes. For optimal flavor, use Pellet Tube if available. Place salmon onto a baking pan. Fill another baking pan with ice and place baking pan with salmon over ice. Place onto grill and smoke for 30 minutes.

6

Remove from grill and slice thin. Serve with capers, red onion, dill, cream cheese, and lemon. Enjoy!