1-First, mix the brine by combining 4 cups water, 1 cup brown sugar, and 1/3 cup kosher salt in a large dish or bag. Add the 2 to 3 pounds of salmon, seal it up, and pop it in the fridge for 4 to 8 hours to let those flavors soak in.

2-Next, take the salmon out of the brine, give it a quick rinse, and pat it dry. Place it skin side down on a wire rack over a baking sheet. Let it dry in a cool spot for about 2 hours or keep it in the fridge for 8 to 12 hours to form that helpful pellicle layer.

3-Once that’s done, heat your smoker to 180°F and add a water tray to keep things moist. Mix up the rub with 1/4 cup brown sugar, 1 teaspoon kosher salt, 1 teaspoon paprika, and 1/4 teaspoon black pepper, then sprinkle it evenly over the salmon.

4-Put the salmon on the smoker grates, skin side down, and close the lid. Smoke it for 3 to 5 hours until it hits an internal temperature of 135°F to 140°F. If you want extra sweetness, baste it with 3/4 cup maple syrup every hour.

5-Finally, take it off the smoker and let it rest before serving or storing. This whole process, including brining for 4 to 8 hours, drying for 2 to 12 hours, and smoking for 3 to 5 hours, takes about 12 to 25 hours total. It’s worth the wait for that smoky goodness. For more ideas on pairing, check out our pesto pasta recipe that goes great with salmon.