Smoked Salmon with Herb Crust: You have to try this recipe!

Here I'll show you a fantastic recipe for smoked salmon with an aromatic herb crust. First, the salmon is cured with sugar and salt, then brushed with rum and honey and enveloped in savory herbs. Smoke the salmon several times in cold smoke and enjoy a delicate smoked fish for connoisseurs!
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Smoked Salmon Recipe
Ingredients:
1/2 wild salmon
100g coarse salt
100g brown sugar
1 tbsp pepper
a splash of rum
dried herbs
Instructions:
Place the salmon on a wire rack, skin side down, on a baking sheet to cure and improve the texture.
Evenly spread a mixture of salt, sugar, pepper, and dried herbs on the salmon. Let the salmon cure in the refrigerator for 24 hours.
After 24 hours, thoroughly rinse the salmon under cold water and pat it dry. Brush with rum or another alcohol and let it rest for another 24 hours in the refrigerator.
Apply herbs evenly and press them onto the salmon.
Attach the salmon to two smoking hooks in the smoker and cold smoke for 8-12 hours at a maximum temperature of 30°C.
For consistent smoke, fill a rectangular pan with dry wood shavings. Tamp down the wood shavings and place two glowing charcoal pieces in one corner. This should smolder steadily for 8-12 hours.
Optionally, dried herbs such as thyme, oregano, and sage can be added to the wood shavings.
After smoking, let the salmon rest outdoors for 8-12 hours. Repeat this step 1-2 times depending on the desired intensity of the smoky flavor.
Ideally, after the process, the smoked salmon should have a dark pink to orange color and a medium-firm texture. Despite the loss of water, the salmon remains juicy and has a rich, smoky flavor.