2 pounds salmon filet (skin on, deboned)
2 cups brown sugar
1 cup kosher salt
1 tablespoon chili flakes
1 tablespoon fennel seed
1 tablespoon ground black pepper
1/2 cup vodka
1. Mix the dry ingredients together in a bowl.
2. On a sheet pan large enough to fit the fillet, lay out a piece of cheese cloth, about 2-by-2-feet. Spread half of the dry mixture on the cheese cloth in roughly the same size and shape of the fillet. Lay the fillet on top of the mixture skin side down. Spread the remaining mixture on the flesh side of the salmon.
3. Roll the salmon in the cheese cloth to keep the mixture from falling off. Sprinkle the flesh side of the wrapped fillet with the vodka. Place another sheet pan on top of the fish and weight it down. A couple of canned goods make great weights.
4. Place in the refrigerator for at least three days, four if the fillet is very thick. Unwrap the fish and rinse off any excess spices and seasonings under cold water. Pat dry. Starting at the tail end, use a very sharp knife to shave off thin slices on a bias without cutting through the skin. Serve with crackers or any other way you would serve smoked salmon. Can be kept tightly wrapped in the refrigerator for 10 days.