Ingredients:

  • 1/2 cup (115g) coarse kosher salt
  • 1/2 cup (115g) light brown sugar
  • 1 tbsp (6g) cracked black peppercorns
  • 1 tsp (2g) crushed coriander seeds
  • 2 lb (900g) center-cut salmon fillet (skin-on)
  • 1 tbsp (15ml) melted unsalted butter

Instructions:

  1. Combine kosher salt, light brown sugar, cracked black peppercorns, and crushed coriander seeds in a small bowl.
  2. Place the salmon fillet in a baking dish and cover all sides generously with the rub.
  3. Cover and refrigerate the salmon for 12 hours, flipping the fillet halfway through to ensure even brine penetration.
  4. Rinse the brine off the fillet under cold water and pat bone-dry with paper towels.
  5. Place the salmon on a wire rack over parchment paper in the refrigerator, uncovered, for 2 to 4 hours until a sticky pellicle forms on the surface.
  6. Preheat smoker or grill to 225°F (107°C) using alder or apple wood.
  7. Lightly brush the fillet with melted unsalted butter.
  8. Smoke the salmon until the internal temperature reaches 140°F to 145°F (60°C to 63°C).
  9. Remove from heat and let the fish rest for 10 minutes before slicing.