1-Begin by combining all the brine ingredients in a large shallow dish or a 2-gallon ziplock bag. Submerge the salmon in the brine, cover or seal it, and refrigerate for 4 to 8 hours to let the flavors soak in that’s what makes the fish so juicy and tasty.

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

3-Preheat your smoker to 180°F with a water tray inside to keep things moist. Mix the rub ingredients and spread them evenly over the salmon for that extra flavor boost. For more grilling tips, explore our grilled chicken breasts guide on the blog.

4-Smoke the salmon skin side down on the grates for 3 to 5 hours, basting with maple syrup every hour until the internal temperature hits 135°F to 140°F. Once done, take it off the smoker and serve right away or store it for later. This method ensures a perfectly cooked result, and the maple syrup adds a sweet touch that my family loves.