Rinse salmon with water; pat dry with paper towels.
Mix salt and sugar together in a bowl. Lay out a piece of plastic wrap. Pour half of the salt mixture onto the plastic wrap; lay salmon on top. Cover salmon with remaining salt mixture.
Fold plastic wrap around salmon until secure; wrap a second layer of plastic wrap around salmon. Transfer to a 9×9-inch baking pan; cover with an 8×8-inch baking pan. Place a heavy object onto the smaller baking pan to weigh salmon down. Cure in the refrigerator until salmon’s surface becomes silky, about 48 hours.
Combine water and ice in a bowl. Mix water and 3 drops liquid smoke together in a bowl. Place salmon into liquid smoke mixture to rinse. Submerge into ice bath for 30 minutes. Repeat rinsing and submerging 2 more times, adding 3 drops of liquid smoke to the rinse water each time.
Dry salmon with paper towels. Cut with a sharp knife staring from the thin edge of the salmon and cutting toward the thick edge.
Nutrition data for this recipe includes the full amount of salt. The actual amount of salt consumed will vary.
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