Alton Brown's Smoked Salmon Recipe

I make this recipe all of the time but especially when family visits.  We saw it on Good Eats way back when it originally aired.  I am going to put it here because people ask me for it.

The cure

• 1 cup kosher salt
• 1/2 cup sugar
• 1/2 cup dark brown sugar
• 1 tablespoon crushed black peppercorns
• 2 large salmon fillets (about 3 pounds)

In a bowl, mix together salt, sugar, brown sugar and peppercorns.  Spread extra-wide aluminum foil a little longer than the fish and top with an equally long layer of plastic wrap.  Sprinkle 1/3 of the rub onto the plastic.  Lay 1 side of the fish skin down onto the rub.  Sprinkle 1/3 of the rub onto the flesh.  Place the second side of salmon, flesh down onto the first side.  Use the remaining rub to cover the skin on the top piece.  Food plastic over to cover then close edges of the foil together and crimp tightly around the fish.

Place wrapped fish onto a plank or sheet pan and top with another plank of pan.  Weigh with a heavy phone book or a brick or two and refrigerate for 12 hours.  Flip the fish over and refrigerate another 12 hours.  Some juice will leak out during the process so sure there's a place for the runoff to gather.

Unwrap fishing rinse off the cure with cold water.  Pat salmon with paper towels then place in a cool, dry place (not refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. (this is critical)  A fan may be used to speed the process.

Smoke fish over smoldering hardwood chips or sawdust, keeping the temperature the temperature inside the smoker between 150 degrees F and 160 degrees F until the thickest part of the fish registers 150 degrees.  Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days.