• Step 1: In a shallow baking dish, combine the kosher salt, brown sugar, and black pepper. Place the salmon fillet, skin-side down, in the dish and rub the seasoning mixture evenly over the top and sides of the fish. Cover and refrigerate for 6-8 hours, or up to 24 hours, to allow the salmon to cure.
• Step 2: Remove the salmon from the refrigerator and rinse off the excess salt and sugar under cold running water. Pat the salmon dry with paper towels.
• Step 3: Set up your smoker according to the manufacturer’s instructions, using your preferred wood chips or pellets. Smoke the salmon at 225°F for 1-1.5 hours, or until the internal temperature reaches 145°F.
• Step 4: Transfer the smoked salmon to a cutting board and let it rest for 5-10 minutes. Using a sharp knife, slice the salmon into thin, elegant portions.
• Step 5: Drizzle the sliced smoked salmon with a touch of olive oil and serve immediately with lemon wedges.