In a medium bowl combine kosher salt, granulated sugar, brown sugar, coarsely ground black pepper, dried or fresh dill, lemon zest, and crushed juniper berries if using. Mix thoroughly to distribute ingredients evenly.

Trim and pat

Pat the salmon fillet dry with paper towels. Check for remaining pin bones by running your fingers along the flesh; remove any with clean tweezers. Leave the skin on.

Apply the cure

Place a double layer of plastic wrap on a rimmed baking sheet. Spread about one-third of the cure mix in a thin, even layer on the plastic where the fillet will sit. Set the salmon flesh-side down on the cure. Cover the top of the fillet with remaining cure, pressing gently so the cure contacts the whole surface. Wrap tightly with plastic wrap.

Weight and chill

Place another rimmed baking sheet on top of the wrapped salmon and weigh it with cans or a heavy skillet to press the cure into the fish. Refrigerate 12–18 hours (12 for thinner fillets, up to 18 for thicker pieces) to draw out moisture and firm the flesh.

Rinse and rest

After curing, unwrap the salmon and rinse thoroughly under cold running water to remove excess cure. Pat completely dry with paper towels. Place the salmon on a rack in the refrigerator, uncovered, for 2–4 hours to develop a slightly tacky outer pellicle—this helps smoke adhere.

Cold Smoking

Prepare smoker or smoke source

Set up a cold-smoking arrangement that keeps the salmon below 80°F (27°C): an electric cold smoker, a dedicated cold-smoke generator, or a charcoal/charcoal+gas grill with the fire off and a cold smoke tube/chips producing smoke in a separate chamber. Soak or use dry chips per the device instructions. Place wood chips (apple or alder recommended) in the smoke source; allow them to begin producing thin, cool smoke.

Lightly oil the fish

Brush a very light coat of neutral oil on the salmon surface to promote even smoke adherence and a glossy finish.

Smoke the salmon

Place the salmon on the smoker rack skin-side down. Cold-smoke for 2–6 hours depending on desired smokiness and thickness of fillet: 2–3 hours for a mild smoke, up to 6 hours for a pronounced smoke flavor. Maintain consistent cool temperatures and steady thin smoke; avoid hot bursts that will cook the fish.

Rest after smoking

Remove smoked salmon from the smoker and let it rest at cool room temperature for 30 minutes, then refrigerate uncovered for 1–2 hours to let flavors meld and for the surface to firm further.

Slicing & Serving

Slice thinly

Using a very sharp, long slicing knife, trim away any skin by sliding the blade between skin and flesh at a shallow angle while holding the skin steady. For serving, slice the salmon on the bias into very thin slices (paper-thin if possible) against the grain for a silky texture.

Plate and garnish

Arrange slices on a platter. Garnish with lemon slices, dill sprigs, microgreens or chopped chives, capers, and thinly sliced red onion. Serve with cream cheese and bagels or crackers if desired.

Storage

Store leftover smoked salmon tightly wrapped or in an airtight container in the refrigerator for up to 7 days. For longer storage, freeze portions vacuum-sealed for up to 2 months; thaw slowly in the refrigerator before serving.