For the Brine:

• 1 cup kosher salt If you only have table salt, reduce to ⅔ cup as it's more concentrated
• ½ cup brown sugar Light or dark both work; maple sugar makes a lovely substitute
• 2 tablespoons whole black peppercorns Pre-ground pepper works in a pinch, use 1 tablespoon
• 4 bay leaves Don't have them? Try 1 teaspoon of thyme instead
• 1 bunch fresh dill roughly chopped (Dried dill works too—use 2 tablespoons)
• 2 lemons zested and juiced (Orange zest offers a delightful alternative)
• 4 cups cold water

For the Salmon:

• 2 pounds fresh salmon fillets skin-on (Look for wild-caught when possible, but farm-raised works well too)
• If you can't find fresh salmon frozen works surprisingly well—just thaw completely in the refrigerator

For Smoking:

• 2 cups wood chips—alder is traditional but apple or cherry wood create wonderful flavor

No smoking equipment? I'll share an oven method that mimics the smoke flavor using liquid smoke (¼ teaspoon mixed into your brine)

Optional Flavor Boosters:

• 3 cloves garlic crushed (Garlic powder works too—use ½ teaspoon)
• 1 tablespoon whole coriander seeds Ground coriander is fine—use 1 teaspoon
• 2 tablespoons vodka or bourbon Adds complexity but can be skipped
• 1 tablespoon juniper berries If unavailable, add an extra teaspoon of black pepper