Course : Seafoods
Serves: 2
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2 1/2 pounds salmon fillets
2 tablespoons sugar
2 1/2 tablespoons kosher salt
1 tablespoon hickory smoked salt

Preparation / Directions:

Mix dry ingredients and rub over salmon. Put salmon in a double plastic bag and seal. Refrigerate. Turn over once a day for 5 days. Remove and dry with a paper towel.

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