This recipe can be scaled up depending on how much salmon you wish to smoke. Black cod (sablefish), sturgeon, and mackerel are also excellent prepared in this way. Please read about Smoking.

Combine in a medium bowl:

Whisk until the salt and sugar are dissolved. Use fish tweezers or a clean pair of pliers to remove any bones from:

Place the salmon in a glass, enamel, or stainless steel pan just large enough to hold it. Alternatively, place in a 1-gallon heavy-duty zip-top bag and place the bag in a bowl in case of leakage. Pour the brine over the salmon, cover the pan or seal the bag, and refrigerate for 8 hours. If the salmon is not completely submerged in the brine, turn it occasionally. When finished brining, pat the salmon dry and place it skin side down on a rack and refrigerate uncovered until dry to the touch, 8 to 12 hours.

Heat a smoker or grill set up for indirect cooking to 200°F (preferably with a water pan). Add to the coals:

Add the salmon to the cooler side of the smoker or grill, skin side down. Smoke for 45 minutes, then, if desired, baste the fish lightly with:

Continue to smoke, basting every 15 minutes with more syrup, if using, until the internal temperature of the fish reaches 145°F, no more. Remove the fish from the smoker and let cool completely. Wrap tightly and refrigerate for up to 10 days or vacuum-seal and freeze for up to 6 months.