1 In a bowl, combine the salt, sugar and selected spices. Mix the ingredients well and spread a third of the mixture in the bottom of a dish, then place the salmon pieces on top, skin side down.
2 Add the rest of the mixture over the top, so that the salmon is completely covered. Place cling film over the dish and refrigerate for 12 hours.
3 Remove the pieces of salmon and rinse them in plenty of water! Dry the fish with a paper towel and add them to the steamer. Heat a saucepan that fits the diameter of your steamer to 2/3 of the maximum power of your stove.
4 Once the saucepan is hot, turn off the heat, add the sawdust, then quickly replace the steamer with its lid. Place the saucepan on a cool surface, if possible (heat resistant work surface, trivet or in the sink, etc.)
5 Leave to smoke for 30 to 45 minutes for a well-smoked salmon.
6 Wrap the pieces of salmon in cling film and leave to rest for at least 2 hours before enjoying!
Your salmon will keep for up to 8 days.