• 1 Cup kosher salt

• 1 Cup sugar

• 1 Tablespoon cracked black pepper

• 1 Whole lemon zest

• 1 Whole orange zest

• 1 Whole Packaged Dill, roughly chopped including stems

• 2 Pound salmon fillet, skin on

Steps

1

Mix together salt, sugar, black pepper, lemon zest, orange zest, and dill.

2

Slice salmon in half. Coat all flesh of salmon completely with salt sugar mixture. Sandwich the 2 pieces together, flesh to flesh and completely cover with salt sugar mixture.

3

Wrap tightly with plastic wrap and place into a gallon zip top bag. Squeeze out as much air as possible. Place wrapped salmon into a baking dish and place something heavy on top like a pot filled with water or a brick wrapped in foil. Place into the refrigerator for 10 hours. After 10 hours, flip over and put the weight back on top. Refrigerate for another 10 hours.

4

Remove from refrigerator, unwrap and rinse of remaining salt with cold water. Pat dry and leave on counter for 1 hour.

5

When ready to cook, set grill temperature to 180℉ and preheat, lid closed for 15 minutes.

6

Place salmon onto a baking pan. Fill another baking pan with ice and place baking pan with salmon over ice.

7

Place onto grill and smoke for 30 minutes. Remove from grill and slice thin.

8

Serve with bagels, cream cheese, capers, dill, lemon wedges, sliced tomatoes, and red onion. Enjoy!