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

2-Next, 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 dry it in a cool, breezy spot for 2 hours or in the refrigerator for 8 to 12 hours to form a pellicle, which helps the smoke stick better.

3-After that, heat your smoker to 180°F (82°C) and add a water tray on the grate to keep things moist. Mix 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-Place the salmon skin side down in the smoker, close the lid, and smoke it for 3 to 5 hours until it reaches an internal temperature of 135°F to 140°F (57°C to 60°C). Brush the salmon with 3/4 cup maple syrup every hour for added sweetness and shine.

5-Finally, take the salmon out of the smoker and let it rest before serving, or store it in an airtight container in the fridge for 8 to 10 days. For variations, like reducing calories, pair it with light sides such as the ones in our crab fried rice recipe, which adds a tasty twist.