Brine your salmon fillets, skin on for no more than 20 minutes.
Remove from brine and pat dry. Place in the refrigerator, uncovered for about 1 hour, or until the surface of the salmon has a “tacky/sticky” texture (this is called the “pellicle” and is crucial for giving the smoke a surface to adhere to)
Once the pellicle has formed, if you prefer a flavored smoked salmon this is when you would sprinkle on top. Two of our favorite combo flavors are: black pepper and garlic powder or cayenne pepper and brown sugar
Heat smoker to 200 degrees. Use a fruit wood or any mild smoking wood (apple, alder, cherry)
Once smoking add salmon, skin side down on rack and shut the lid.
Allow salmon to smoke for 1 hour. If a drier texture is desired allow it to smoke for another 30 minutes to an hour.
Once the smoked salmon has reached your desired texture, remove from the smoker and enjoy immediately
If you are wanting to make a dip, allow it to chill, then follow these steps
Mix all ingredients in a bowl. Adjust to your specific likings by adding more lemon juice, salt, pepper, or horseradish.