Chef Cat's Smoked Salmon

Pat the 4-pound fresh salmon dry with paper towels, removing excess moisture from the skin and flesh.

Combine ⅓ cup granulated sugar, ¼ cup kosher salt, 1 teaspoon ground white pepper, 1 teaspoon ground onion powder, 1 teaspoon garlic powder, and 1 teaspoon freshly ground black pepper in a small bowl, stirring until evenly mixed.

Rub the dry spice mixture evenly over all surfaces of the salmon, pressing gently so it adheres to the flesh and skin.

Place the seasoned salmon on a cutting board and let it rest for 15 minutes to allow the cure to begin drawing out moisture.

Mix 1 cup soy sauce, 1 cup teriyaki sauce, 1 cup water, 1 cup dry white wine, and 5 drops Pic-a-Peppa sauce in a large bowl to create the smoking liquid.

Prepare the smoker by setting it to 225°F and adding wood chips of choice to the firebox, allowing smoke to develop for 10 minutes before placing salmon inside.

Place the salmon skin-side down on the smoker grate, positioning it away from direct heat to ensure gentle, even smoking.

Spray or baste the salmon with the prepared smoking liquid every 45 minutes during the 3-hour smoking process to keep the surface moist and build flavor layers.

Check the salmon's internal temperature with a meat thermometer at the thickest part, targeting 145°F for medium doneness.

Remove the salmon from the smoker when fully cooked and allow it to rest on a cutting board for 10 minutes before serving.

Slice the smoked salmon into individual portions and serve warm or at room temperature, drizzling with any remaining smoking liquid if desired.