Choose fresh salmon fillet or side, skin on if possible
Remove pin bones
Rinse briefly and pat dry
Make a dry brine with salt and sugar
Optional: add black pepper, garlic powder, dill, or lemon zest
Coat salmon evenly with the brine
Place in a covered dish or bag
Refrigerate 4 to 8 hours for thin fillets or 8 to 12 hours for thicker pieces
Rinse off the brine lightly
Pat the salmon very dry
Let it air-dry in the refrigerator until tacky
Preheat smoker to 175 to 225 F
Use mild wood such as alder, apple, cherry, or maple
Oil the smoker grate lightly
Place salmon skin-side down
Smoke until the internal temperature reaches 145 F
Check for doneness after about 1 to 3 hours depending on thickness
Remove from smoker
Rest briefly before serving
Serve hot, chilled, or flaked into dishes