Step 1

Make sure if you are using frozen fish that it is completely thawed before brining. Remove pin bones with tweezers.

Step 2

Combine brine ingredients until the sugar is dissolved, and place into a large ziplock baggie or large covered container. Place your cleaned, thawed salmon into the brine, and refrigerate for 16 hours.

Step 3

Remove the salmon from the liquid, rinse, and pat dry with paper towels. Let sit out in a rack in the fridge, uncovered, for 2-4 hours for the pellicle to form. DO NOT SKIP THAT STEP.

Step 4

Season the salmon with the garlic and dill.

Step 5

Turn your smoker to smoke to get the fire started, and place the salmon on a cooking rack that's been sprayed liberally with cooking spray.

Step 6

Place the rack on the smoker, and close the lid.

Step 7

Smoke for 4 hours, and don't let them smoker get above 180° or fall under 130°.

Step 8

Remove from the grill and serve warm with crackers, or let it cool to room temp and then wrap tightly and keep in the fridge for up to a week. You can also vacuum seal and freeze.