1 cup Salt
½ cup Sugar
1.5 lbs Skin-on Salmon
2 cups Wood Chips, soaked in water for at least 30 mins
No nutrition information available
1. Mix salt and sugar in a medium bowl until well combined. Rub over entire surface of salmon and wrap tightly in plastic wrap. Place into the refrigerator and cure for 24 hours.
2. Unwrap, rinse off salt mixture, pat dry with paper towels and place onto a wire rack set in a baking sheet. Place back into the refrigerator uncovered for another 24 hours.
3. Preheat your one side of your griddle to low heat for at least 25 mins. Place a wire rack onto the cool side of the griddle. Remove salmon from the refrigerator and place directly on the rack on the griddle. Drain your wood chips and place 1 cup directly onto the hot side of the griddle, cover with lid and open vent halfway. Allow to smoke for at least 1½ hours. Check the salmon and wood chips. You will have to add more wood chips at this point. Rotate the salmon, add ½ cup of wood chips cover and smoke for another 1½ hours, adding remain chips after 45 mins.
4. Remove salmon from the griddle, allow to cool to room temperature, about 45 mins, then wrap tightly in plastic wrap, place in the refrigerator and cool for at least 4 hours. Then it is ready to slice and serve.