Dry Brined Smoked Salmon

Dry Brined Smoked Salmon

1 slab of salmon fillet cut in 4 inches pieces across
3/4 cup brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon pepper

2 teaspoons kosher salt
1/2 teaspoon cayenne pepper

Mix sugar and spices. Place salmon in a large
non-reactive baking dish.
Pat sugar mixture over each salmon piece.
Cover and refrigerate over night.
Next day wash salmon pieces
to remove excess brine. Pat dry and
let salmon pieces dry with a fan to develop the pellicle.
Smoke with some whiskey soaked hickory chips.

So far I've made salmon dip.

Mix sour cream, whipped cream cheese,
1 tablespoon prepared horseradish,
ground pepper and fresh chopped dill.
Better the second day when flavors meld.
Up next will be some smoked salmon risotto.