Ingredients:

  • 1/2 cup coarse kosher salt
  • 1/4 cup cane sugar
  • 1 tbsp cracked black pepper
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 2.5 lbs center-cut salmon fillet
  • 1 tbsp avocado oil

Instructions:

  1. Pat the salmon completely dry with paper towels. Combine the salt, sugar, and spices in a small bowl. Rub the mixture generously over the flesh side of the salmon.
  2. Place the fish on a baking sheet lined with parchment paper, cover tightly, and refrigerate for 6 hours to cure.
  3. Rinse the brine off under cold water and pat the fish bone-dry. Place the fillet on a wire rack over a baking sheet and refrigerate, uncovered, for 2 to 4 hours until the surface feels sticky (the pellicle stage).
  4. Preheat the pellet grill to 225°F (107°C). Lightly oil the grill grates with avocado oil to prevent sticking.
  5. Place the salmon skin-side down on the grill. Smoke the fish until the internal temperature reaches 140°F (60°C) for a tender, medium finish.