Dry Brine 50/50 Kosher Salt and Brown sugar

Spread a thin layer of the brown sugar mixture in the bottom of a 9-inch baking pan. Arrange 2 to 3 salmon fillets on top; cover with some of the brown sugar mixture. Repeat layers until all the salmon fillets are coated. Cover with plastic wrap and refrigerate, 8 hours to overnight.

Rinse off brine mixtures

Place on rack and allow to dry in the refrigerator overnight.

Smoke your salmon for 3-4 hours, at 170 to 225 degrees Fahrenheit until it reaches an internal temperature of 145 degrees Fahrenheit.