1. Line a rimmed baking sheet with foil. Add 1/2 of the Smoky Brining Blend to the pan and place the salmon on top.
2. Arrange the lemon, lime and orange slices on top of the salmon. Cover with remaining Smoky Brining Blend. Wrap tightly in plastic wrap. Place in the refrigerator. Add a rimmed baking sheet on top of the plastic wrap and load with heavy cast iron skillet or cans.
3. Let rest for 2 days.
4. Remove the weights, plastic wrap and scrape off the salt and citrus. Do Not Rinse. Place the cured salmon on a cutting board and slice very thinly. Add to bagels and toast, sandwiches, salads, appetizer or breakfast platters, the options are endless.
Any of my brines work for this recipe. Also citrus can be all lemons, limes or oranges- whatever you have on hand will work.