Cold smoked salmon seems to be a europaen thing. It's very easy to make and really good to eat. SO here's the definitive 'How To' right from salmon fillet to Sandwich There are a number of 'traditional' cure mixes for salmon. Most of them use way too much salt in my opinion and result in an over salty product. I recommend you use a 3:1:1 mix. Sea salt crystals (or similiar top quality salt) Dark brown demerara sugar and dried dill tips. The dill is traditional only for gravad lax. But it adds an almost imperceptible sweetness to the final smoked salmon that really works. I use teaspoons to measure out my spices. For this smoke: approx 11 lbs of salmon I used about five mixes. so approx: 15:5:5 tsps. Prepare your salmon fillet by washing any residual liquid off in cold water and then patting dry with kitchen paper. It's important that the salmon is as dry as possible when you rub the cure mix in. Place your salmon in a large enough container for all the fish you'll be curing - also make sure it will fit into your fridge. If you can only get the salmon in a container and in the fridge by cutting the fillet - cut the fillet. I tend to smoke these salmon fillets (costco) cut in half, otherwise they would not easily fit in the smoker trays. Each fillet weighs about 3 1/2 lbs. Sprinkle tsps of the cure mix liberally over both sides of the salmon and rub in thoroughly with your fingers. make sure every part of the fish is covered in the cure mix. Repeat - stacking the fillets on top of each other - until you've done all the fish. Any spice mix can be sprinkled over the last layer. You really can't use too much - but try and make sure you don't skimp on it. More cure is better than less Once you've finished stick some clingfilm over the tray and put in the fridge overnight. I normally give it about 12 hours.