Ingredients:

  • 1/4 cup coarse kosher salt
  • 1/4 cup dark brown sugar, packed
  • 1 tsp cracked black pepper
  • 1/2 tsp garlic powder
  • 2 lbs Sockeye salmon fillets (skin-on)
  • 2 tbsp maple syrup

Instructions:

  1. Combine the coarse kosher salt, dark brown sugar, cracked black pepper, and garlic powder in a small bowl.
  2. Lay the Sockeye fillets on a baking sheet and generously coat the flesh side with the brine mixture, pressing it in firmly.
  3. Cover the fillets with plastic wrap and refrigerate for 4 to 12 hours (8 hours recommended for optimal flavor).
  4. Remove the fillets from the fridge and rinse thoroughly under cold water to remove excess salt.
  5. Pat the fillets completely dry with paper towels.
  6. Place the fillets on a wire rack in the fridge, uncovered, for 2 to 4 hours until the surface feels tacky (forming the pellicle).
  7. Preheat your smoker to 225°F (107°C).
  8. Place the fillets directly on the grill grates, skin-side down.
  9. Smoke the salmon until the internal temperature reaches 135°F (57°C), glazing with maple syrup if desired.