step 1 - BRINE the salmon
leave skin on
soak over night in the brine
( brine is same as karaage cauliflower marinade )
step 2 - PELLICLE ( next day )
rinse brine off under running water
pat dry with paper towel
set on smoking dry rack skin side down
leave out uncovered for 2 hours minimum ( 4 hours max)
" let the pellicle develop"
step 3 - SEASON (after sitting around drying out for 3 hours )
season salmon
add brown sugar / sesame seeds with chili crisp oil to top
step 4 - SMOKE it
smoke it
put in oven, stick in probe to largest piece of salmon
set oven dial to "smoke", press start