2 1/2 lbs. salmon fillets
2 tablespoons sugar
2 tablespoons plus 2 teaspoons kosher salt
1 tablespoon hickory smoked salt (or to taste)

Mix dry ingredients and rub over salmon. Put salmon in a double plastic bag and seal. Refrigerate. Turn over once a day for five days. Remove and dry with a paper towel. Slice thinly.

Use for canapes, on bagels with cream cheese and minced onion, or chopped and blended as a spread.

Season the spread with chopped fresh parsley, minced shallots, a pinch of garlic or garlic powder and cracked white pepper, and smoked paprika, if desired.