Step 1

Place salmon, skin side up in a plastic container large enough to accommodate the salmon. (Cut the salmon in half if necessary)

Step 2

To make the brine, whisk sugar, salt and water together in a bowl and pour over the salmon. Cover container with lid or plastic wrap and place in fridge overnight or a minimum of 3 hours.

Step 3

Place a sheet of aluminium foil in the bottom of a stainless steel smoker (available at most camping or hardware stores) and sprinkle 1½ cups manuka woodchips evenly over the foil.

Step 4

Remove salmon from brine and place skin side down on a smoking rack in the smoker.

Step 5

Cover smoker with lid and place over a medium-high gas flame on your barbecue, or place smoker on the ground outside and light a small dish of methylated spirits underneath.

Step 6

Place a weight on top of the lid to prevent too much smoke escaping if required.

Step 7

Smoke for 12-15 minutes until salmon is just cooked and able to be flaked.

Step 8

Remove salmon from the smoker. Remove pin-bones with tweezers. Turn salmon over and remove skin and the blood-line.

Step 9

Best eaten on the day, otherwise refrigerate in an airtight container for up to 4 days.