Step 1

Combine brine ingredients until the sugar is dissolved, and place into a large ziplock baggie or large covered container. Place your cleaned salmon into the brine, and refrigerate for 10-12 hours.

Step 2

Once the fish is brined, remove from the liquid, rinse quickly, and pat dry with paper towels. Let sit out at room temperature for 1-2 hours to allow the pellicle to form.

Step 3

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

Step 4

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

Step 5

Once an hour, baste the salmon with pure maple syrup generously. Don't let the smoker get above 180 degrees for best results.

Step 6

Smoke for 3-4 hours, but the length of time really depends on how thick your fillets are. You want to pull the salmon when it flakes easily.