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["1. Mix the dry-cure ingredients in a bowl.", "", "2. Spread liberally on both sides of the fillet. Cover with plastic wrap and place fillet in a glass container in the refrigerator.", "", "3. After about 8 hours, remove the fillet, rinse it thoroughly in cold water, then soak it in an ice-water bath for 20 minutes to further remove excess salt.", "", "4. Pat it dry and place the fillet back in the refrigerator uncovered for two to three hours more to dry. The salmon should become tacky to the touch. This is the ""pellicle,"" created by proteins in the meat, that allows smoke to better cling to the fish.", "", "5. Prepare the smoker according to the brand's directions, setting the heat at 170 degrees and placing a disposable aluminum pan with an inch of water inside under the grate directly below the fish to catch drippings. Once the wood chips begin to smolder, add fish.", "", "7. While the fish is smoking, prepare the glaze. Combine all of the glaze ingredients in a small pan, bring to a boil, and reduce for five minutes. Paint this over the fillet for the final half-hour on the grill.", "", "8. The salmon should be done within 4 to 5 hours, depending on thickness, and the fillet is ready when the internal temperature reaches 160 degrees.", "", "9. Serve immediately, or cool to room temperature, wrap tightly, and refrigerate for up to three days."]
