Step 1

In a long, rectangular gladware, tupperware, or other storage container with a tight fitting lid, whisk together the water, brown sugar or maple syrup, and kosher salt until the salt and sugar (if using) are fully dissolved.

Step 2

Stir in the onion slabs, peppercorns, and bay leaves, then slide the salmon skin side up into the brine. Put the lid on tight and refrigerate it for at least 4 hours but up to 8 hours.

Step 3

Rinse your salmon and place it on a cooling rack set on a sheet pan. Pat the surface of the fish dry with paper towels.

Step 4

Place the pan in front of an electric fan in a relatively cool room for at least an hour or until the surface is shiny and somewhat tacky. Now you can either refrigerate it until the following day or go directly to the smoker with it.

Step 5

Oil the skin side of the salmon fillet and place it directly on the smoker grates. Set the smoker to 165ºF. After 1 hour brush the salmon with maple syrup or honey and raise the temperature to 180ºF.

Step 6

Smoke for 2 to 3 hours, or until the internal temperature of the salmon reaches 130ºF to 140ºF, brushing with maple syrup or honey every 60 minutes.

Step 7

Move the smoked salmon to a cooling rack, brush once more with maple syrup or honey, and let it cool completely before wrapping tightly and refrigerating for up to a week or freezing for up to a year.