Smoked Salmon { LOX }  2 Smoked Lox
 
1 each fresh salmon side, boneless
1 lb kosher salt

1/4 lb granulated sugar

1/4 lb light brown sugar

1/2 oz ground black pepper

1/2 oz allspice

1/2 oz ground ginger
 Place the salmon, skin side down, in a suitably sized non-metallic pan.  Mix all dry ingredients well, then place on salmon to completely cover.  Cover the pan and refrigerate the salmon for 18 hours.  Remove from the refrigerator and rinse all seasoning off the salmon.  Drain well and pat dry. 
Return the salmon to a clean, dry pan and place in the refrigerator for 12 hours, UNCOVERED, to allow the salmon to 'dry'.  Cold-smoke the salmon according to your smoker oven's manufacturer directions.  Use approximately 2 ounces hickory wood with the temperature set at 100 degrees.  Smoke the salmon for 15-20 minutes, the turn the smoker OFF and allow to stand, without opening the door, for 4-5 hours.  Please note that if the salmon is cooked over 100 degrees, it can become mushy in texture.