Add the black pepper, brown sugar and kosher salt to a small bowl. On a flat surface, lay a large piece of plastic wrap (at least six inches longer than the salmon) and spread half the mixture on top of it. Lay the fish skin down on top of the cure. Add the other half of the mixture on top of the fillet. Wrap the plastic around the salmon tightly.

Place the wrapped salmon in a flat dish and then place another identical dish on top of the fish. Place something heavy on top of the top pan to weigh it down (make sure the weight is well distributed).

Take the salmon to the fridge for 4 to 6 hours.

Remove it from the fridge, remove the plastic wrap and rinse the cure. After that, place the fish side down on a sheet tray and pat dry. Place it inside the fridge overnight.

The next day, set your smoker temperature to 180°F (82°C) and preheat it for 15 minutes.

Place your salmon skin down on the rack and smoke it for 3 to 4 hours or until it reaches an internal temperature of 140°F (60°C). You can use cherry bisquettes for this recipe.