Ingredients:

  • 1 quart cold filtered water
  • 1/3 cup Kosher salt
  • 1/4 cup dark brown sugar, packed
  • 1/4 cup pure maple syrup
  • 1/4 cup low-sodium soy sauce
  • 2 cloves garlic, smashed
  • 1 tsp black peppercorns, cracked
  • 1 tsp dried onion flakes
  • 3 lbs fresh Atlantic salmon fillet, skin-on

Instructions:

  1. Combine the 1 quart of cold water, 1/3 cup kosher salt, and 1/4 cup dark brown sugar in a large non-reactive container.
  2. Whisk vigorously until you no longer see grains at the bottom.
  3. Stir in the 1/4 cup maple syrup, 1/4 cup soy sauce, smashed garlic, peppercorns, and onion flakes.
  4. Rinse your 3 lbs of salmon under cold water and pat it bone dry with paper towels.
  5. Place the salmon in a non reactive dish and pour the brine over it until the fish is completely submerged.
  6. Cover the dish and refrigerate for at least 8 hours, though 12 hours is the sweet spot for 3 lbs of fish.
  7. Remove the fish from the liquid and rinse it briefly under cold running water.
  8. Place the salmon on a wire rack over a tray and let it sit in the fridge, uncovered, for 2 to 4 hours until the surface is tacky and shiny.
  9. Set your smoker to 105°C (225°F) using a mild wood like alder, apple, or cherry.
  10. Place the salmon skin side down on the grates and smoke for about 3 hours until the internal temperature hits 63°C (145°F).
  11. Remove from the heat and let it sit for at least 15 minutes before slicing.