Wash and debone salmon fillets. (Deboning is optional) You can smoke the filets whole or you can slice them into strips. We like to slice them into snack size pieces.
Mix sugar, salt and pepper (pepper as desired) together in a bowl. Ratio is 3:1, three parts brown sugar to one part salt. So if you need more, you can mix more using the 3:1 ratio.
Coat the salmon generously with the mixture and layer into a deep dish, sprinkling the mixture onto each layer as you go. Place the dish in the fridge overnight to marinate.
Remove the dish from the refrigerator and rinse each piece of salmon, placing the salmon on a sheet pan or cutting board. Allow the salmon to air dry for 2-4 hours. They should become tacky to the touch.
Place the salmon in smoker and smoke between 110F-150F for 5-7 hours. Check it periodically because depending on the thickness of the fish, some pieces may be done sooner. Your smoked salmon is done when it reached an internal temperature of 145F & separates into moist flakes. (You may need to turn your smoker temperature up at the very end to bring the salmon to temperature).
Smoked salmon should be stored in the refrigerator up to 1-2 weeks. You can freeze smoked salmon for up to 3 months or you can dehydrate it or pressure can it for long term storage. Enjoy!
