Instructions: Split the dressed salmon along the backbone. Remove the backbone and ribcage. Remove pin bones. Leave skin on. Slice each side into 2" sections.

Lay the pieces on a sheet pan. Coat the pieces with brown sugar. Sprinkle with coarse salt and liquid smoke. You will be rinsing this off later, so be generous. Cover with plastic wrap and refrigerate for at least 12 hours.

Rinse the salmon pieces, pat dry, and place on cooling racks, which have been sprayed with vegetable spray. Place in a 150 oven, until the salmon flesh takes on a translucent look, leaving the door open a crack to let moisture out.

This should take 6-8 hours, depending on the thickness of the pieces. Refrigerate for short-term use, freeze airtight for longer storage.

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