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1
Wash the salmon fillet under cold running water and blot dry.
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2
Run your fingers over the fillet, feeling for bones.
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3
Pull out any you find with needlenose pliers.
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4
Place the fish in a baking dish and pour the vodka over it and turn to coat.
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5
Marinate the salmon in the refrigerator for 20 minutes, turning the fish twice.
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6
Place the sugar, salt, pepper and coriander in a bowl and mix well, breaking up any lumps in the brown sugar.
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7
Drain the fish and blot dry with paper towels.
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8
Wipe out the baking dish.
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9
Spread 1/3 of the sugar mixture in the bottom of the baking dish in the shape of the fish fillet.
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10
Place the fish in the dish, cover and top with the remaining sugar mixture.
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11
Cover with plastic wrap and cure the fish in the refrigerator for 4 hours.
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12
When properly cured, you'll notice a pool of liquid at the bottom of the baking dish.
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13
This is the liquid the salt has drawn out of the fish.
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14
Rinse the salmon under cold water to wash off the cure.
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15
Blot dry with paper towels.
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16
Set up your smoker.
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17
Place 1 tablespoon sawdust or wood pellets in the center of the bottom of your smoker.
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18
Line the drip pan with foil and place it on top.
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19
Insert the wire rack.
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20
Arrange the salmon fillet, skinned side down, on the rack.
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21
Cover the smoker and place over high heat.
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22
Smoke the salmon until cooked, about 18 minutes from start to finish.
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23
Use the flake test to check for doneness: Press the fish with your fingerit should break into clean flakes.
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24
Transfer the fish to a cake rack set over a plate to cool to room temperature, then refrigerate until serving.
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25
(This salmon tastes best served chilled.)
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26
Serve with bagels and cream cheese, or with toast points, capers and sour cream.
