Clean the salmon by removing scales, pin bones, and trimming dark edges.

Choose a curing method: wet brine or dry cure.

For wet brine, mix water, kosher salt, brown sugar, and optional spices. Soak the salmon for 12 hours in the refrigerator.

For dry cure, mix salt, sugar, and optional spices. Rub the mixture onto the salmon, cover, and cure for 12–24 hours in the refrigerator.

Rinse the cured salmon under cold water and pat it dry with paper towels.

Place the salmon on a wire rack in the refrigerator for 2–4 hours to develop a pellicle.

Prepare the smoker by soaking wood chips (alder or apple) in water for 30 minutes.

Set up the smoker to maintain a temperature of 65–85°F (18–29°C).

Place the salmon skin-side down on the smoker rack.

Smoke the salmon for 12–48 hours, checking every 4 hours.

Monitor the temperature and replace wood chips every 2–3 hours for consistent smoke.

Check for doneness when the salmon loses 15–20% of its original weight and has a firm texture.

Let the smoked salmon rest at room temperature for 1–2 hours before storing.

Store the smoked salmon in vacuum-sealed bags or airtight containers in the refrigerator for up to 2 weeks or freeze for up to 3 months.

Slice thinly and serve with bagels, salads, or as an appetizer.