Rub the salmon with salt and 1 tsp sugar. Wrap in plastic wrap and refrigerate for 8 hours.

Rinse the salmon under water and pat dry.

Place the salmon on a wire rack and refrigerate for half a day to dry.

Line a pot with aluminum foil, add smoking chips and 1 tsp sugar. Heat on medium until smoke appears. Place a smaller wire rack inside the pot, add the salmon, cover, and smoke for 5 minutes.