Appetizing and practical smoked salmon fillet. This is the result of covering fresh salmon in dry brine (a mixture of sugar and salt), putting a weight on top to promote its dehydration. After 24 hours the brine is removed and put in the oven at a low temperature (about 37º). After about 12 hours it is left to cool for future consumption. This type of preparation gives it a firm and mellow texture and a genuine flavour. It is presented whole to give versatility to its presentation and consumption.