Step 1

Brine the salmon. In a glass baking dish, combine all of the ingredients for the brine and stir until the salt is dissolved. Gently submerge your salmon portions in the brine, cover, and refrigerate for 8-12 hours. If your salmon filets are thin, 8 hours should be enough. Thicker filets will take 12 hours.

Step 2

Develop the pellicle. Remove the salmon from the brine and transfer it to a cooling rack positioned over a cookie sheet. Place the salmon in the refrigerator for 8 hours, or overnight to develop a pellicle.

Step 3

Preheat. Preheat your smoker to 165-170 degrees F using your favorite hardwood.

Step 4

Smoke the salmon. Place the salmon on the grates skin side down and smoke for 3-4 hours, or until the internal temperature of the salmon reaches 145 degrees F.

Step 5

Enjoy. Once your fish has reached 145 degrees F, remove the salmon from the smoker. Serve immediately if you want a hot dinner or chill and serve cold in a salad or sandwich the next day.