Cold Smoked Salmon

Next, cure your salmon fillet by lining a large tray with a double or triple layer of plastic wrap large enough to wrap the salmon fillet tightly. Place the fillet skin-side down on the plastic wrap. Spread about a tbsp. of the alcohol on the flesh side of your fish to coat evenly. Flip your fish over and pour the remaining alcohol on the skin side, spreading it evenly across the skin. The alcohol will pool somewhat. Allow your fish to rest for 5 minutes, fillet-side down in the alcohol bath.

Mix the salt, white sugar and brown sugar. Sprinkle about 25% of the brine seasoning on the skin side of the fish. Flip the fish and sprinkle the remaining brine seasoning on the flesh side of the fillet.

Now, evenly spread your chopped dill along the flesh side of your salmon fillet. Wrap your fish tightly in the plastic wrap, taking care to retain any seasoning and liquids.
Next, place your wrapped fish in the refrigerator between two plates to weigh the fish down. Allow the fish to cure for 24-48 hours, turning every 8 hours or so.

Finally, remove your salmon from the refrigerator and rinse the cure and dill completely from your fish. Pat your salmon dry and place it on a cooling rack above a cookie sheet. Allow it to rest uncovered in the refrigerator for 12–24 hours.