Salted and Smoked Salmon Fillet

• 1/4 cup kosher salt
• 1/4 cup sugar
• 1/2 teaspoon coarsely ground black pepper
• 2 3/4-pound pieces of salmon fillet, approximately the same size
• 1 tablespoon wood chips

1. Combine the salt, sugar and pepper in a small dish.
2. Cut 4 diagonal slits through the skin of each piece of salmon.
3. Rub the salt mixture into the skin and then into the flesh side of each salmon fillet.
4. Arrange the fillets on top of each other, so the skin sides face out.
5. Wrap tightly in 2 layers of plastic wrap.
6. Place in a dish and set in the refrigerator.
7. Weight with cans of food or other heavy objects.
8. Refrigerate at least 24 hours and up to 48 hours.
9. Place the wood chips in the bottom of a stovetop smoker and place the salmon on the rack over the chips.
10. Place over medium heat until the wood begins to smolder.
11. Cover and cook until the salmon is nearly cooked through, about 45 minutes.
12. Cut into slices and serve immediately.

kosher salt, sugar, ground black pepper, salmon fillet, wood chips

Taken from cooking.nytimes.com/recipes/7949 (may not work)