ChefSteps soaks the salmon in pastrami brine for 48 hours, then smokes it at a low temperature. The result is a smoky, savory salmon that flakes into bite-sized morsels, and has a slightly sweet bark. It's just the way salmon candy should be.
This is a great food preservation 101 post on curing salmon in salt to create glorious Gravlax. Pirate Jeni shares the process, the history of gravlax, & instructions to make your own aquavit (a Scandinavian flavored spirit caraway/lemon/dill).
I've been canning my own fish at home for years now, ever since I lost some nice steelhead to freezer burn one year. Canning is easy, and canned fish can last for years in the pantry, assuming you don't eat it up long before that!