Prepare the Brine:

In a bowl, mix together the kosher salt, brown sugar, and black pepper.

If desired, add herbs, minced garlic, or lemon zest for extra flavor.

Brine the Salmon:

Coat the salmon fillet with the brine mixture, ensuring it’s evenly covered.

Place the salmon in a sealable plastic bag or a shallow dish, and refrigerate for 4-8 hours.

Rinse and Dry:

After brining, rinse the salmon under cold water to remove excess salt.

Pat it dry with paper towels and place it on a wire rack to air dry for 1-2 hours. This helps form a pellicle, which is essential for smoke adherence.

Prepare the Smoker:

Preheat your smoker to the desired temperature (between 225°F and 300°F for hot smoking; around 70-90°F for cold smoking).

Choose your wood chips (like hickory, apple, or maple) for flavor.

Smoke the Salmon:

Place the salmon in the smoker, skin-side down.

For hot smoking, smoke for 2-6 hours, or until the internal temperature reaches 135°F to 140°F.

For cold smoking, allow it to smoke for 12-24 hours, monitoring the internal temperature to reach 125°F to 130°F.

Rest and Cool:

Once done, remove the salmon from the smoker and let it rest at room temperature for 10-15 minutes.

Cool it in the refrigerator for at least 30 minutes before slicing.