Step 1

Combine salt, white sugar, and brown sugar in a small bowl to use as a dry brine.

Step 2

On a rimmed baking sheet or in a large container, cover both sides of the salmon filet with dry brine mixture. Cover and place in the refrigerator for 30 minutes.

Step 3

Remove the salmon from the refrigerator and rinse under cold water to remove any excess brine from the fish. Pat dry with a paper towel and let air dry for about 10 minutes.

Step 4

In a 225°F preheated smoker, place the salmon skin-side down directly on the grate. Let it cook for about 40 minutes or until the salmon reaches your desired doneness. The salmon should easily flake apart when you pinch it with your fingers or a fork.

Step 5

Once it is done, remove it from the smoker and let it rest for a few minutes. You can drizzle it with a maple glaze or fresh lemon juice.