Leave skin on salmon. If fillet is over 1″ thick, slash the flesh every 2″ to 3″ about 1/2″ to 3/8″ deep, parallel and running in the direction of the rib.

Slather fish with a liberal amount of vegetable oil. Sprinkle cure heavily and evenly on the fillet. Use enough cure so that the cure does not wet out in the oil.

Sprinkle a moderate amount of desired spices over fillet.

Rub the spices and cure lightly into the fillet including any cut surfaces.

Sprinkle a moderate amount of coarse black pepper onto the fillet.

Wrap two similar sized salmon fillets, flesh to flesh, with plastic wrap or a plastic bag, then place in a cooler.

Cover fish to ensure air has no access and refrigerate 14 to 20 hours.

Smoking:

Remove fish from cure and place skin side down on oiled racks.

Rub fillet to even out the residual cure and sprinkle parsley or chive flakes.

Place the racks in the Bradley Smoker.

Using Alder flavour bisquettes, start the Bradley Smoker at a very low temperature, 40°C to 60°C (100°F to120°F), for 1 to 2 hours.

After the first couple of hours increase temperature to 70°C (140°F) for 2 to 4 hours.

Finish at 80°C (175°F) for 1 to 2 hours.