To make smoked salmon, cover salmon fillets with sugar, salt and peppercorns for 12 hours, rinse the sugar and salt mixture off the fillets, and smoke the fish at 150 degrees Fahrenheit. The fish can be served after reaching an internal temperature of 150 degrees Fahrenheit.
Remove the bones from two salmon fillets, and set the fish aside. In a bowl, mix 1 cup of kosher salt, 1/2 cup of dark brown sugar, 1/2 cup of sugar and 1 tablespoon of crushed black peppercorns. Place one-third of the mixture on a large piece of clear plastic wrap, and place the first fillet on top of the mixture with the skin side down. Cover the fillet with an additional one-third of the mixture.
Place the second fillet on top of the first fillet with the skin side up, and cover it with the remaining salt and sugar mixture. Pull the plastic wrap around the bundle securely, place the bundle on a sheet pan, and place another sheet pan on top of the fish. Place a heavy object, such as a clean brick, on top of the second sheet pan, and place the pans and fish in the refrigerator for 12 hours.
After 12 hours, unwrap the fish and rinse each fillet with cold water. Pat the fillets dry, and allow them to remain in a cool, dry place until the surface moisture has evaporated. Place the fish in a smoker at 150 degrees Fahrenheit until the internal temperature reaches 150 degrees.