• In a bowl, mix together 1 cup kosher salt, ½ cup light brown sugar, the zest of 1 lemon, the zest of 1 orange, 2 tablespoons chopped fresh dill, 1 tablespoon fresh thyme leaves, and 1 tablespoon crushed black peppercorns.
• Lay out a large piece of plastic wrap. Spread half of the cure mixture on it, slightly larger than your salmon fillet.
• Place the salmon, skin-side down, on the cure mixture. Cover the flesh side with the remaining cure.
• Wrap the salmon tightly in plastic wrap, then place in a shallow dish.
• Refrigerate for 24-48 hours, flipping once halfway through.
• After curing, rinse the salmon thoroughly under cold water and pat dry with paper towels.
• Place the salmon on a wire rack and refrigerate, uncovered, for 2-4 hours to form a pellicle (a tacky layer that helps smoke adhere).
• Prepare the smoker for cold smoking, keeping the temperature below 80°F.
• Smoke the salmon for 8-12 hours, or until it reaches your desired level of smokiness.
• Once smoked, wrap the salmon in plastic wrap and refrigerate for at least 4 hours or overnight before slicing.

Slicing Instructions:

• Ensure the smoked salmon is well-chilled before slicing.
• Use a long, thin, sharp knife (a salmon slicing knife or fillet knife works best).
• Start at the tail end, holding the knife at a 45-degree angle.
• Using smooth, long strokes, slice the salmon against the grain into thin, even slices.
• As you approach the skin, angle the knife parallel to the skin to separate the flesh.
• For best presentation, avoid sawing motions and try to slice each piece in a single stroke.