I've used this recipe since before I knew Meathead & AmazingRibs.com. I devised it from a recipe from a friend who made the best I had ever had. I haven't posted this until now because it's very similar to Meathead's Schmancy Smoked Salmon recipe (great minds!) A couple key differences though.
Brine:
2 qts (1/2 gal) cold clean water
2 C brown sugar (1 C will do if 2 sounds excessive to you)
1/2 Tbsp (1.5 tsp) garlic powder
1/2 Tbsp (1.5 tsp) onion powder
1/2 C lemon juice
1/2 C table salt
(Notice, no pepper in mine!)
Stir until the salt & sugar is dissolved.
Fillet prep:
I like to skin my salmon, removing all skin and all brown meat when possible. I feel skinning them helps get more salt & seasonings into the meat, but more importantly allows another side for smoke and the brown sugar coating
Hint: If you're using frozen salmon, once they're par-thawed they're easier to skin compared to fully thawed.
I like to cut the fillets into 3-5" pieces.
Soak:
Brine for roughly 3-6 hrs, or overnight is ok if using thick fillets. *Note, I use thick salmon fillets, a good 1" to 1.5" in the thick parts. If you use thinner salmon fillets, cut the brine time. But don't worry, this brine won't make it *salty* for most tastes. If you prefer it salty, brine overnight even if using thinner fillets.
Remove from brine and pat dry with paper towel.
Important:
This recipe calls for adding a crumble of brown sugar to both sides of each chunk as you're ready to smoke them. (Yes, I know there was sugar in the brine.) Please don't skip this, at least not the first time, it's crucial for balancing the flavors. Some will drip off during the cook, that's just how it goes. Be generous with the brown sugar on the top sides. Trust me.
Smoke:
Smoke at 200 degrees (no higher), indirectly, for ~3 or 4 hrs, give or take, until the meat hits 140-145 in the thicker parts. Thinner pieces and ends will be done quicker, so check thin pieces earlier.
I like to use a mild wood like apple for salmon, it's my favorite. Alder is traditionally very popular with smoked salmon too. I don't think you can go wrong with any fruit wood to be honest. If you're using a pellet cooker, any pellets will work since they're all relatively mild.
Note: I HIGHLY recommend putting it in the fridge overnight and try it tomorrow, cold. Or near room temp with cheese and crackers and a nice white wine. Fresh from the smoker is a bit bitter, it needs to chill.
As always, if you try this report back with comments or critiques!
(I hope to get some better up close shots soon!)
The brown sugar forms a glaze and it's hard to tell if it's dinner or dessert!
Brine:
2 qts (1/2 gal) cold clean water
2 C brown sugar (1 C will do if 2 sounds excessive to you)
1/2 Tbsp (1.5 tsp) garlic powder
1/2 Tbsp (1.5 tsp) onion powder
1/2 C lemon juice
1/2 C table salt
(Notice, no pepper in mine!)
Stir until the salt & sugar is dissolved.
Fillet prep:
I like to skin my salmon, removing all skin and all brown meat when possible. I feel skinning them helps get more salt & seasonings into the meat, but more importantly allows another side for smoke and the brown sugar coating
Hint: If you're using frozen salmon, once they're par-thawed they're easier to skin compared to fully thawed.I like to cut the fillets into 3-5" pieces.
Soak:
Brine for roughly 3-6 hrs, or overnight is ok if using thick fillets. *Note, I use thick salmon fillets, a good 1" to 1.5" in the thick parts. If you use thinner salmon fillets, cut the brine time. But don't worry, this brine won't make it *salty* for most tastes. If you prefer it salty, brine overnight even if using thinner fillets.
Remove from brine and pat dry with paper towel.
Important:
This recipe calls for adding a crumble of brown sugar to both sides of each chunk as you're ready to smoke them. (Yes, I know there was sugar in the brine.) Please don't skip this, at least not the first time, it's crucial for balancing the flavors. Some will drip off during the cook, that's just how it goes. Be generous with the brown sugar on the top sides. Trust me.
Smoke:
Smoke at 200 degrees (no higher), indirectly, for ~3 or 4 hrs, give or take, until the meat hits 140-145 in the thicker parts. Thinner pieces and ends will be done quicker, so check thin pieces earlier.
I like to use a mild wood like apple for salmon, it's my favorite. Alder is traditionally very popular with smoked salmon too. I don't think you can go wrong with any fruit wood to be honest. If you're using a pellet cooker, any pellets will work since they're all relatively mild.
Note: I HIGHLY recommend putting it in the fridge overnight and try it tomorrow, cold. Or near room temp with cheese and crackers and a nice white wine. Fresh from the smoker is a bit bitter, it needs to chill.
As always, if you try this report back with comments or critiques!
(I hope to get some better up close shots soon!)
The brown sugar forms a glaze and it's hard to tell if it's dinner or dessert!
Actually the smaller "chicken halibut" (20#-40#) are the best eating. Probably called chicken halibut because they are so mild flavored that they taste just like whatever you put on them, much the same as chicken! 
Still have some halibut in the freezer and scheduled to go back in 2 weeks!!! 
Comment