Brown sugar
Salt
Boneless scaled deboned Lake Ontario jack cohos, chinooks or hybrid chinhos
pepper
liquid smoke
saran wrap
ammo
make sure filets are boned dry and clean them up with a knife well
I use little forceps to remove the pins bones. Do it when the meat is very chilled out. Make sure you bleed them right after the catch too. Just get a 5 gallon pal with half water and slice their gills put them in head first. The nice thing about lake ontario salmon is that the scales come off with a strong garden hose because of the distinct thermoclines that occur here. 
salt and brown sugar the shit out of it
in one day unwrap and run under water and dry completely and reapply tons of salt brown sugar and black pepper with a bit of liquid smoke. you can see the drier more cured look after one night here--->
roll them sandwhiched tight skin out with tons of saran wrap and weight them down with ammo
in two days repeat and then in two days it is a really nice touch to cold snoke them. Its good with the liquid smoke but if you can really cold smoke dont use liquid smoke and cold smoke em.
Slice thinly and eat on a beagle with cream cheese.
