Put a piece of plastic wrap on a counter that is about twice as long and wide as the salmon. Spread an even layer of Lemonade Thyme on the bottom of plastic wrap that is slightly larger than the fish. Place the salmon skin side down and evenly coat the entire top of the fish with a generous layer of Lemonade Thyme.
Wrap the fish up and place it in a sheet tray. Place another sheet tray on top of the fish with some weight (a few cans of tomatoes or frying pan should do). Place it in the fridge for 24 hours.
Remove the salmon from the plastic wrap and rinse all of the rub with cold water. Pat dry and place back in the fridge, uncovered, for a few hours on a rack.
Set up a cold smoking station. We usually do this with a grill that is completely off. Fill a cold smoke tub with pellets (we like alder wood pellets) and light one end. Place it in the grill with the salmon and close the lid for two hours. If you don’t have a cold smoke tube you can make on with some aluminum foil. Remove and place back in the fridge.
To serve, slice thin layers of the salmon and pile high on top of a toasted bagel with cream cheese, onion, lettuce and tomato.