Rinse the salmon fillet and pat dry with a paper towel. Place on a plate, then whisk together all of the glaze ingredients. Spoon over the salmon, then leave to cure for 15-20 minutes.

Meanwhile, line a wok or pan, large enough to hold a rack, with several long pieces of tin foil, leaving plenty of overhang. The pan you choose will need to have a tightly fitting lid. It’s going to get pretty smoky inside this pan, so don’t use your very best cookware, something cheap and cheerful is much better.

Stir together the smoking mixture, then pour into the middle of the pot, spreading it out a little, but leaving it concentrated in the centre. Put a rack or a steamer insert over the top, and brush the rack with a little oil.

Place the salmon fillet skin side down on the rack, then place the pot over high heat. When you see the first tendrils of smoke coming from the pot put the lid on, pressing down to create a seal, and folding the overhanging tin foil tightly around the edges to further seal the pan. Turn the heat down to low and cook for 15 minutes, then turn ob the heat and allow to sit another 15 minutes to let the flesh really infuse with the smoke.

In a well-ventilated area, carefully remove the lid - check to see the flesh is smoked enough for your taste (you can see how smoked it is by the colour of the flesh, the darker golden, orange it is the more intense the smoky flavour). If you’d like it to be a bit smokier simply seal the pan and return to high heat for another 5 minutes. Either use immediately or refrigerate for up to three days.