Ingredients:

  • 2 lbs fresh salmon fillet, center-cut, skin-on
  • 1 cup dark brown sugar, packed
  • 1/3 cup kosher salt
  • 1 tbsp coarse black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tbsp pure maple syrup

Instructions:

  1. Pat the salmon dry with paper towels. In a medium bowl, whisk the brown sugar, salt, pepper, garlic, and onion powder until combined.
  2. In a glass baking dish, lay down a thin layer of the dry brine. Place the salmon skin-side down on the brine and pack the remaining mixture over the flesh. Cover with plastic wrap and refrigerate for 4 to 6 hours.
  3. Remove the salmon from the brine and rinse thoroughly under cold water to remove excess salt. Pat the fillet completely dry.
  4. Place the salmon on a wire rack set over a baking sheet. Let it air-dry in a cool, breezy spot for 2 to 3 hours until a tacky, shiny skin (the pellicle) forms on the surface.
  5. Preheat your smoker using fruitwood (Apple or Maple). Place the salmon in the smoker and start at a low temperature, gradually ramping up to 225°F (107°C).
  6. During the final 30 minutes of cooking, brush the surface of the salmon with 2 tablespoons of pure maple syrup.
  7. Smoke until the internal temperature reaches 145°F (63°C). Remove from heat and let rest for 10 minutes before serving.