Step 1: Choose and Prepare the Salmon
Use fresh, high-quality salmon fillets or a whole side of salmon
Remove any pin bones using tweezers
Leave the skin on for smoking to help the fish hold together
Rinse the salmon under cold water and pat it dry with paper towels

Step 2: Prepare the Brine

For Wet Brine
Heat 2 cups of water in a pot and dissolve the salt and sugar
Add garlic, peppercorns, and bay leaves, then remove from heat
Stir in the remaining 2 cups of cold water and let the brine cool completely

For Dry Brine
In a bowl, mix kosher salt, brown sugar, smoked paprika, black pepper, mustard seeds, and red pepper flakes
Rub the dry mixture evenly over the entire surface of the salmon

Step 3: Brine the Salmon
For wet brining, place the salmon in a large dish or resealable bag and fully submerge in the brine
For dry brining, coat the salmon thoroughly and place it on a tray or dish
Cover and refrigerate for the recommended brining time

Brining Time Based on Salmon Thickness
Thin fillets (½ inch) 30 minutes – 1 hour
Medium fillets (¾ – 1 inch) 4 – 6 hours
Whole side of salmon 8 – 12 hours

Step 4: Rinse and Dry the Salmon
Remove salmon from the brine and rinse thoroughly under cold water to remove excess salt
Pat dry with paper towels
Place the salmon on a wire rack and refrigerate uncovered for 2 to 3 hours to allow a pellicle to form (a slightly tacky surface that helps smoke adhere evenly)

Step 5: Cook or Smoke the Salmon
For hot smoking, preheat the smoker to 180 – 225°F (82 – 107°C)
For cold smoking, maintain temperatures between 75 – 90°F (24 – 32°C)
Use mild wood chips such as alder, apple, or cherry for a sweet smoky flavor
Smoke the salmon for 2 to 4 hours or until the internal temperature reaches 125 – 140°F (52 – 60°C)
Let the smoked salmon rest at room temperature for at least 30 minutes before serving