bbq smoked and cured salmon

in a bowl, mix together 1/2 cup kosher salt and 1/2 cup coconut sugar. rub the mixture evenly over the salmon fillet to cure, then wrap tightly in plastic wrap and refrigerate for 24–48 hours. preheat your oven to 200–225°f (93–107°c). rinse the cure from the salmon under cold water and pat dry with paper towels. in a small bowl, combine 2 tablespoons coconut sugar, apple cider vinegar, and smoked paprika to make the glaze. place the cured salmon on a rack over a foil-lined baking tray. brush the salmon generously with the glaze. bake the salmon for 1–2 hours, brushing with the glaze every 20 minutes, until the salmon is sticky, glossy, and slightly firm to the touch.