This is one of those things that is so easy to do... everyone should have one brewing in their refrigerator. In the past, I've always cured my salmon in a wet brine (water and salt) and then cold smoking the fish which is a challenge in the summer months. Its a time consuming process but recently I found a good basic dry salt/sugar recipe.
Here is a basic dry mixture that I used on both filets
1.5 oz Salt
2.25 oz Sugar
For the first filet, I cut it in half adding 1 tbsp of cracked pepper to the above mixture. Covered each piece with the salt/sugar. Then I sprinkled about 2 tbsp (didn't really measure) of liquid smoke on each and then wrapped in plastic wrap.
For the second filet, I add 2 tbsp of Herbs de Provence to the salt/sugar mixture. Coated each piece with the mixture.... added lemon slices and then wrapped in plastic.
Both both filets in the refrigerator for 3 days, turning upside down each day. Results? Both turned out to be very tasty although I did prefer the smoked one. This method was much... much easier that I've done in the past.
