The process for getting true smoked salmon texture versus the texture of grilled salmon is airing the salmon in the refrigerator overnight after it has been dry brined to form a “pellicle” which helps it absorb smoke. 

Place salmon filets skin down in a glass dish.

Combine the salt, sugar and garlic powder and rub all over the filets, including the sides of the dish to ensure all parts of the salmon are covered.

Let the fish dry brine in the refrigerator for 45 minutes- it will give have given up a lot of liquid by this time.

Rinse the fish really well to remove the salt sugar mixture.  

Dry the fish REALLY WELL with paper towels and let air dry (no cover) in a well ventilated refrigerator for 24 hours or until the fish has developed a shiny skin- the “pellicle.” 

Smoke the fish at 225 degrees, but bring the heat up gradually, start as low as the smoker will let you go. The goal is to eliminate the release of a protein called albumin- a white milky substance– the release of this will mess up the texture of the smoked salmon and also dry it out. 

After the first hour and each hour until you’ve reached an internal temp of 140 degrees, baste the salmon with the maple bourbon mixture- this will also help eliminate and remove the release of albumin. 

Smoke the salmon until the internal temp reaches 140, this will take 3 hours or more depending on consistency of smoker and size of fish filets.