1-First, mix the brine by combining 4 cups of water, 1 cup brown sugar, and 1/3 cup kosher salt in a large shallow dish or 2-gallon zipper bag. Submerge 2 to 3 pounds of salmon in the brine, cover or seal it, and refrigerate for 4 to 8 hours to infuse flavors and improve texture.

2-After brining, remove the salmon, rinse it under cold water, and pat it dry with paper towels. Place the salmon skin side down on a wire rack over a baking sheet, then let it dry in a cool, breezy spot for 2 hours or refrigerate for 8 to 12 hours to form a pellicle, which helps the smoke stick better.

3-Preheat your smoker to 180°F and add a water tray to keep things moist. In a small bowl, blend 1/4 cup brown sugar, 1 teaspoon kosher salt, 1 teaspoon paprika, and 1/4 teaspoon black pepper to make the rub, then spread it evenly over the salmon.

4-Put the salmon skin side down on the grill and smoke it for 3 to 5 hours, checking until it reaches an internal temperature of 135°F to 140°F. Baste with 3/4 cup maple syrup once every hour for extra sweetness though it’s optional if you prefer a simpler taste.

5-Once done, take the salmon off the smoker and let it rest for a few minutes to let the juices settle. For more ideas on pairing, check out this salmon with crispy potatoes and zhoug recipe on our site, which complements hot smoked salmon nicely. The total preparation time includes brining (4 to 8 hours), drying (2 to 12 hours, often overnight), and smoking (3 to 5 hours), so plan for about 9 to 25 hours overall.