Cold Smoked Salmon

1: Pat the salmon filet dry.

2: Mix the fine sea salt and raw cane sugar together.

3: Spread the salt and sugar mix over the salmon and place it on a plate in the fridge for 12 hours.

4: After 12 hours, remove the salmon and rinse it with cold water, then dry with a paper towel.

5: Place the salmon in a shallow dish.

6: Mix the liquid smoke and water together and pour over the salmon.

7: Soak the salmon for 6 hours, turning it over at the 3-hour mark to ensure even soaking.