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Mix together the salt and sugar and sprinkle liberally over the fish on all sides. Refrigerate for 30 minutes
Wash the cure from the salmon with cold water and pat dry with kitchen paper. Leave the fish uncovered in the fridge for an hour until completely dry
Rub the fish with oil to coat
Set up a stove-top smoker or a deep baking tray (which you don’t mind getting marked by the fire), line with foil and cover the bottom in woodchips
Place the salmon onto a wire rack over the baking tray then either place the lid on or cover with foil, making sure the foil doesn’t touch the fish
Put the tray over a medium heat until the chips begin to smoke (you will see a little smoke coming out of the edges) then remove from the heat and leave to smoke for around 20 minutes
Carefully lift the salmon from the smoker. It should be an opaque pink and a metal skewer should easily go through the fish. If the fillets require more cooking, transfer to a hot oven for a few minutes
You can either serve straight away or leave to cool and store wrapped in the fridge for a day. To reheat, just wrap in foil and heat in the oven until warmed through