Step 1

Mix the brown sugar, salt, black pepper, and garlic powder to make the dry cure.

Step 2

Place the salmon in a shallow dish, coat evenly with the cure, cover, and refrigerate for 2 hours.

Step 3

Rinse off the cure under cold water and pat the salmon completely dry.

Step 4

Set the salmon uncovered on a rack in the refrigerator for 1 hour so the surface becomes slightly tacky.

Step 5

Set the grill to 180°F / 82°C and preheat with the lid closed for 15 minutes.

Step 6

Place the salmon skin-side down directly on the grates and smoke until the thickest part reaches 140°F / 60°C.

Step 7

Remove from the grill and rest for 10 minutes.

Step 8

Serve warm, room temperature, or chilled with lemon wedges and fresh herbs.

Cook’s tip: Drying the cured salmon before smoking creates a tacky pellicle that helps the cherry smoke cling evenly.